Baked Jicama Wonton

To prepare for the Super Bowl, I have been testing new appetizer recipes. It is tradition at my house to make a table full of finger food that my husband and I graze on during the game. Today's experiment was baked wontons. These tasty creations will most certainly add a unique pop to the table of goodies and be a welcomed change to the pigs in a blanket of the past. The filling was made from jicama, carrot, and cucumber that I cut into matchsticks and tossed in ginger salad dressing. I added the juice of a clementine and sprinkled in a little fresh cilantro before rolling each wonton and baking at 425 degrees for about 8 minutes. They were crunchy, flavorful, and addictive! Originally, I thought the cilantro might be a deal breaker, but the result was actually bright and balanced. As a side note to stylists, the wonton wrapper is my new secret weapon. Versatile and quick to make, they will definitely be a go-to when I am trying to fill a plate with the clock breathing down my neck. tick...tock...tick....tock...