|1||scoop BN Fibre|
|½||cup cranberry sauce|
|3||tbsp olive oil|
|2||tbsp walnuts, chopped|
|2||tsp rosemary, chopped|
|Salt and pepper|
Add the cranberry sauce, walnuts and BN Fibre in a bowl - mix well.
Slice the brie cheese into thin slices and the chicken into thin strips
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until it's golden and no longer pink.
Place a single wonton sheet in the oil and fry it for a few seconds before grabbing a corner with your tongs - pulling it gently up out of the oil, creating a taco shell shape. Place on a paper towel, then repeat with remaining wonton wrappers.
Wrap 1 chicken and 1 brie cheese into a piece of prosciutto, put it into your wonton wrapper with a dollop of the cranberry mixture.
- Frying the wonton sheets can be done a few hours ahead if needed and stored in a plastic bag with a paper towel.