2 minced garlic cloves or 2 teaspoons jarred minced garlic
2 boneless, skinless chicken breasts (I doubled my recipe and did 4 breasts)
12 wonton wraps
Nonstick cooking spray
1 tablespoon sesame seeds
About 6-8 cups of chopped romaine lettuce
Place the chicken in a zip lock freezer bag and add about 1/4 of the dressing; close bag and squeeze to coat chicken. Marinate in refrigerator for about 2 hours. Store remaining dressing in fridge until needed.
Cut wontons in half diagonally. Spray a baking sheet with nonstick cooking spray and lay wontons in a single layer. Spray with cooking spray, then sprinkle with a small amount of kosher salt and the sesame seeds. Bake at 375 for 8-10 minutes or until golden brown and crispy.