- 9–12 wonton wrappers
- Canola oil, for frying
- 1 lb boneless, skinless chicken breast strips
- 1 tbsp kosher salt
- 1 tbsp cracked peppercorns
- 2 tsp fresh rosemary, chopped
- 2 oz prosciutto, chopped
- 1 tbsp olive oil
- 9 oz brie, sliced into thin strips
- ½ cup cranberry sauce
- 2 tbsp toasted walnuts, chopped
- In a small frying pan over medium heat, add a thin layer of canola oil, no more than ¼ inch in depth. Once hot, place a single wonton sheet in the oil and allow it to fry for a few seconds before grabbing a corner with tongs and pulling it gently up out of the oil and over the rest of the wonton to create a taco shell shape. Hold the corner up until the bottom in the oil is golden and crispy, then flip the wonton over and continue holding it in shape until the bottom crisps. Remove from the oil and place on a paper towel-lined plate, then repeat with remaining wonton wrappers. This step can be done a few hours ahead if needed and stored in a plastic bag with a paper towel.
- Pat dry the chicken breast strips and trim excess fat if needed. Season generously with the salt, pepper, and rosemary, patting it into both sides of the chicken.
- In a large skillet, heat the olive oil over medium high heat, then add the chopped prosciutto and cook, stirring frequently, for two minutes. Add the chicken and cook until no longer pink and the thickest portion of the chicken is 165 degrees, turning halfway through, around 6 minutes. Remove from the pan and let sit for a couple minutes, then slice into thin strips.
- To assemble the wonton tacos, distribute the chicken between the 9 best wonton wrappers, then add a slice or two of the brie. Top with a dollop of cranberry sauce, then sprinkle with toasted walnuts and enjoy!