INGREDIENTS
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12 small square wonton wrappers (refrigerated and stocked with the tofu)
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8 oz. raw boneless skinless chicken breast
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1/8 tsp. garlic powder
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1/8 tsp. each salt and black pepper
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1/2 cup shredded carrots, roughly chopped
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1/2 cup canned water chestnuts, drained and roughly chopped
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1/4 cup low-fat Thai peanut salad dressing or sauce (like the kind by Litehouse)
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2 tbsp. chopped scallions
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2 tsp. chopped fresh cilantro