
Ingredients
- canola oil, for frying
- 1 avocado
- 1 cup shredded cooked chicken
- 2 medium red peppers (or 1 cup diced)
- 2 Tbsp. Soy Vay® Spicy’N Sweet Chili Heat Marinade & Dip
- 1/4 cup mayonnaise
- 12 square-shaped wonton wrappers
- salt, to taste
- 1/2 cup shelled edamame
- 1/4 tsp. crushed red pepper flakes
Prep
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1.Using a large frying pan, heat up about 1/8 inch of oil over medium heat.
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2.Chop up the avocado and red pepper.
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3.Prepare the chicken and edamame if necessary. Set aside.
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4.In a medium-size mixing bowl, whisk together the Spicy ’N Sweet Chili sauce and mayonnaise. Set aside.
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5.Slice the wonton wrappers in half diagonally, making a triangle.
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6.Place some paper towels on a large plate to drain the wrappers after they’re fried.
Cook
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1.When the oil is hot but not smoking, add a few wonton triangles to the pan.
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2.Cook until the wrappers blister and start to turn golden brown around the edges.
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3.Flip and continue to cook until the other side has turned golden brown, about 45 seconds for each batch.
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4.Transfer to paper towels and sprinkle with salt. Cook the wontons a few at a time until you’ve gotten through all 24 triangles.
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5.When the wonton wrappers are all cooked, spread them out on a platter.
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6.Top with the avocado, red pepper, chicken, edamame and red pepper flakes.
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7.Drizzle a little bit of the sauce over the top of the nachos and serve the rest on the side for dipping.