4 ounces cooked, shredded boneless skinless chicken breasts
1/4 cup salsa verde
1 Tablespoon light sour cream
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
2 Tablespoons sliced green onions
1/4 cup reduced fat Mexican blend cheese
8 wonton wrappers (these can be found in the refrigerated produce section by the Asian products)
(optional) 2 Tablespoons diced avocados (add 50 calories for this) and cilantro for topping
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a small bowl mix the chicken, salsa, sour cream, chili powder, garlic powder, cumin and green onions.
Place the wonton wrappers on the baking sheet and place about 1 Tablespoon of the mixture on each wonton.
Divide and sprinkle cheese evenly over the mixture on each wonton.
Bring two of the opposing corners up and using a little water stick them together.
Bake for 4-5 minutes or until wontons get crispy. Be careful because they will burn if you don't watch them.
Top with cilantro and avocado if desired.