Ingredients

For the wonton shells:
• 24 square wonton wrappers
• 1–2 tbsp oil (for brushing, if baking)

For the chicken filling:
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt & black pepper to taste
• Optional: 2 tbsp salsa or adobo sauce for extra moisture

For the lime crema:
• ½ cup sour cream or Greek yogurt
• 1 tbsp fresh lime juice
• ¼ tsp garlic powder
• Pinch of salt

For the slaw & garnish:
• 1 cup shredded purple cabbage or coleslaw mix
• ¼ cup chopped cilantro
• 1 avocado, sliced
• Lime wedges
• Optional: pickled red onions, crumbled queso fresco

Instructions

Wonton shells:
- Bake (healthier): Preheat oven to 375°F (190°C). Brush both sides of wontons lightly with oil. Drape over oven rack bars or use a muffin tin to shape into cups. Bake 8–10 min until golden and crisp.
- Fry (extra crispy): Heat 1″ oil to 350°F (175°C). Fry wontons in a metal taco mold or carefully shape with tongs; fry 1–2 min per side. Drain on paper towels.
Chicken: In a skillet, heat oil. Add chicken and spices; cook 3–4 min until heated through. Stir in salsa if using.
Lime crema: Whisk sour cream, lime juice, garlic powder, and salt.
Assemble: Fill each wonton shell with chicken, slaw, avocado, and a drizzle of lime crema. Garnish with cilantro and queso fresco. Serve immediately!