Spray a medium skillet with PAM Cooking Spray and add chicken; season with salt and pepper to taste.

Place skillet over medium-high heat and cook 2 to 3 minutes; spray skillet again with PAM Cooking Spray and turn chicken over. Continue to turn chicken every 2 to 3 minutes until chicken is thoroughly cooked and becomes a golden brown, 6 to 8 minutes. Remove chicken from the skillet and cool. Once cool, roughly chop chicken and set aside.

In a medium mixing bowl, stir together and combine: cream cheese, shallots, garlic, green onions, soy sauce, sesame oil and sriracha. Once chicken has cooled and is chopped, stir it into the cream-cheese mixture. Season with salt and pepper as needed.

Preheat oven to 400 degrees F. Lightly oil a large baking sheet using PAM Cooking Spray. In a small bowl, add in egg and 1 teaspoon of water, whisk until frothy, and set aside.

Assemble wontons: Lay out wrappers on your work surface, then spoon about 1 tablespoon of cream-cheese mixture into the center (I used a small cookie dough scooper). Then, using your fingers (I use my middle and pointer fingers together), rub the edges of the wrappers with egg/water mixture. Pull up two sides and pinch in the center; bring up the other two sides, creating an “X,” and seal all the edges together by pinching them. Place wonton on the prepared pan and repeat with remaining wontons and filling.

Placing the wontons into a single layer on the prepared pan, place in the oven and bake for 8 to 10 minutes, or until golden brown and crisp. NOTE: Be sure to check about 4 to 5 minutes into cooking time; you don’t want to overcook these.

Serve immediately and devour.

*Cooking time of the chicken may vary depending on how thick your chicken is sliced into the chicken tenders.