Chicken and Pumpkin Wontons

From Jen-Fit

Makes 5 servings

Ingredients:

• 25 wonton wrappers
• 1 egg white
• 1 tsp olive oil
• Cooking Spray
• 1 cup pumpkin
• 1 tsp low-sodium soy sauce
• 1/2 tsp cinnamon
• 1/4 tsp stevia graunular
• 2 tbs sugar-maple syrup
• 1 minced garlic clove
• 1/4 tsp onion powder
• 1/8 tsp (if that) cayenne pepper/red pepper
• few twists sea salt
• few twists black pepper
• 1 (12 oz.) can chicken breast, rinsed well, and completely drained (you can use ANY chicken, but the canned chicken was convenient, and it shreds SOOO well)

Directions:

1. Heat large nonstick pan over medium heat. Add olive oil.
2. Combine pumpkin, chicken soy sauce, cinnamon, stevia, syrup, garlic, onion powder, cayenne pepper, sea salt, pepper, and chicken in a bowl until well mixed.
3. Lay wontons out on a tray. Fill each with about 1 tbs pumpkin/chicken filling. Break an egg white into a small bowl. Using your finger, rub egg white along the outside of each filled wonton. Fold in half and press carefully but securely.
4. Please wontons in pan (in batches). Let brown for about 2-3 minutes each side. Remove once done and place on a cookie sheet. Keep browned wontons in the oven at 275 degrees until all are done. Keep browning the wontons until all are done. You can continue to spray the pan with cooking spray if necessary.
5. Serve alone or with your favorite sauce! I made a simple alfredo sauce. I'll be posting that next.

Nutrition: TBD (I'll do this tomorrow)