strawberry-edamame nachos with ponzu aioli
1 12-ounce package wonton wraps
Canola oil, for brushing
⅓ cup mayonnaise
1 Tbsp ponzu sauce
½ tsp garlic powder
1 16-ounce container Always Fresh strawberries, cut into large dice
1 12-ounce bag frozen, shelled edamame, cooked according to package directions
1 avocado, halved and sliced
1 jalapeño, thinly sliced
½ cup thinly sliced red onion
Sesame seeds, for garnish
1 lime, cut into wedges, for serving
Sriracha hot sauce, for garnish, optional
Coarse salt, to taste
- Preheat oven to 400° F. Line 2 baking sheets with parchment paper. Using half the wonton wrappers, cut wrappers in half forming two triangles. Save remaining wraps for another use. Store in a resealable bag, refrigerated or frozen. Place cut wrappers on prepared pans. Lightly brush both sides of wrappers with oil and sprinkle with salt. Using the middle and bottom racks, bake until golden brown and crispy, rotating pans and alternating racks halfway through baking, about 15 minutes. Set aside to cool and transfer to a large serving platter.
- Using a small bowl, whisk together mayonnaise, ponzu and garlic powder, set aside.
- Layer wonton chips with strawberries, edamame, avocado, jalapeño and red onion. Drizzle with ponzu aioli and sprinkle with sesame seeds. Serve with lime wedges and drizzle with hot sauce, if desired.