An order of fried wontons from a local Chinese joint can easily top 500 calories and it’s supposed to be an appetizer! Here’s a fabulous way to repurpose leftover chicken and veggies; a few unexpected ingredients make these bite-sized snacks extra special.
- Air Fryer
- 2 tbsp. grated carrots
- 2 tbsp. grated zucchini
- ¼ cup diced cooked chicken
- 1 tbsp pickled jalapenos finely chopped
- 3 tbsp. cream cheese softened
- 2 tsp. barbecue sauce
- 20 wonton wrappers
- 1 tbsp canola oil
- Preheat the air fryer to 390°F.
- Wrap the grated carrots and zucchini in a paper towel and squeeze out excess liquid.
- In a large bowl, combine the carrots, zucchini, chicken, jalapenos, cream cheese and barbecue sauce.
- Place a spoonful of the filling in the center of the wonton wrapper. Apply a small amount of water along the edges of the wrapper to help seal it, then fold in a triangle. If the wrappers are coated with flour, place the filling on the floured side)
- Repeat the process with the remaining wontons and place on a plate, covering with a damp paper towel. Before cooking brush each with canola oil.
- Spray the air fryer baking pan with nonstick cooking spray, then place 5 wontons in the pan and cook for 4 minutes, or until golden brown. Reapeat this process with the remaining wontons.
- Remove the wontons from the fryer and allow to cool on a wire rack for 5 minutes before serving.
These look incredible.
Thanks Plum Spring Clinic – they are pretty delish 🙂
How many servings does this make?