Portable and yummy what more could you ask for
24 wonton wrappers
1/2 rotisserie chicken deboned and no skin
½ Cup either green or purple seedless grapes rough chopped
½ Cup celery finely diced
½ English cucumber diced
1 Cup dried apricots diced
1 Fuji apple peeled and chopped
½ Cup dried cranberries
1 teaspoon Bff Kitchen garlic powder
½ teaspoon ground black pepper
1 teaspoon Bff Kitchen Parsley
1 ½ Cups either or ranch dressing OR: (8 oz sour cream, ½ cup mayonnaise, 1 teaspoon apple cider vinegar, and a teaspoon of Italian seasoning, mix well)
Lightly coat the bottom and sides of a 12 muffin pan with olive oil, put square wonton wrappers (2 Per muffin cup) so that they make an eight-point star, bake for 80-10 minutes till crispy, remove from oven and let cool. Remove from pan and place on a serving tray.
While wontons are cooling:
Cut up the ½ chicken into small cubes, dice the celery, apricots, apple, and grapes. In a bowl mix the diced chicken, grapes, celery, cucumber, apricots, apple, cranberries, garlic powder, pepper, parsley, and the dressing, put spoonfuls of mixture into the wonton cups till full.
I like to cut the remaining cucumber in half lengthwise and slice, putting a thin slice of cucumber on top for garnish, with bunches of grapes on the sides of the platter. I have also substituted leftover cubed turkey or ham after the holidays for a light dinner party or game night.