1/2 cup Ranch veggie dip
36 wonton wrappers
36 teaspoons hot sauce, divided (1 teaspoon per cup)
2 cups diced and cooked
1/4 cup chopped fresh jalapeño pepper
1/3 cup chopped green onion
1/2 cup Finely diced celery
Preheat oven to 350 degrees. Spray one side of each wonton wrapper with vegetable oil spray.
Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool.
Spoon 1 teaspoon hot sauce into the bottom of each wonton cup.
In a medium bowl, combine chicken, chopped jalapeño, green onions, celery and ranch veggie dip. Spoon chicken mixture into wonton cups. Serve immediately.