"South of the Border" Chicken Wontons

Ingredients:

Wonton papers
2 cups chicken breast (cut into small pieces)
2 stalks of green onion, diced
1 cup corn
1 cup black beans
Egg white, beaten
Marinade:
Oil
Salt/Black pepper to taste
1/2 tsp paprika
1/2 tsp dried parsley
1/2 tsp onion powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cajun powder
1/4 tsp dried oregano
2 cloves of garlic, finely chopped

Wash the chicken breast, pat dry, and cut into small pieces. Marinate the chicken in the marinade as listed above.  Set aside for a few hours in the fridge until you are ready to start cooking.

Heat oil in a skillet. When hot, add the chicken and let it sit without moving for a minute or two. I like doing this because it creates a good sear.  Now flip all the pieces and let them sear for another few minutes. Since we are going to sear the wontons in the last step, they chicken will continue to cook so do not overcook in this step. A total of about 5 minutes should do the trick (provided that the pieces are cut up small).  Set the chicken aside. In the same pan, add the beans and corn. Let sit for a minute or two without stirring. Now add a dash of salt and black pepper and cajun powder (optional).  Add the chopped green onions.  Keep tossing around for another few minutes. Do not overcook as the corn will dehydrate and the beans could get mushy. Set aside.  When the chicken is cool enough to touch, shred it into very tiny pieces. 

Now we are ready to fill the wontons.  Line up as many wonton papers as start filling them up.  Keep the beaten egg wash ready to seal the papers.  Do not overstuff as it is hard to seal the wontons.  Using a cooking brush, line the sides of the paper and fold so that both sides meet as the picture shows. 

You can either pan sear them or fry them.  I pan seared mine in a skillet.  Heat oil in a skillet and lay the wontons gently.  Do not overcrowd. Allow each wonton enough space to sear.  Flip sides and sear for another few minutes making sure there are no uncooked spots on the paper. 

Serve with some dipping sauce - ranch, chipotle ranch, or even guacamole!