"Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa..."
INGREDIENTS
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2 cups finely chopped cooked chicken breast
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1 can (8 ounces) water chestnuts, drained and chopped
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4 green onions, thinly sliced
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1/4 cup shredded carrots
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1/4 cup reduced-fat mayonnaise
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1 large egg white
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1 tablespoon reduced-sodium soy sauce
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1 garlic clove, minced
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1 teaspoon grated fresh gingerroot
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48 wonton wrappers
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Cooking spray
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SAUCE:
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1/2 cup jalapeno pepper jelly
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1/4 cup rice vinegar
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2 tablespoons reduced-sodium soy sauce