Cook the chicken tenderloins in a pan, with the hot sauce and the spices you choose to add to it. Cook this on a med/low setting, this will keep the chicken from burning and the hot sauce is able to penetrate throughout.

Cut up the celery and carrots into smaller pieces and put them into a food processor. Pulse them 2/3 times so they are small but not mush.

Turn over the chicken and ensure it is cooked on both sides.

Once cooked take the chicken from pan, and cut into smaller pieces. Add to food processor, pulse 4/5 times. You want the chicken to have a shredded look, not chicken baby food.

Add the chicken back to the pan with the sauce, add to it the carrots and celery and 2/3 of the blue cheese container. Mix all these ingredients together, so they are well mixed and coated.

Lay out wonton wrappers. I do 9 at a time. Put filling into center of a wonton wrapper and fold up as a small present. Do not overfill or they will tear and not close properly.

Add some egg wash to the wrapper, place into a skillet with oil on a medium heat. Cook until golden on both sides

Take remaining blue cheese and add some hot sauce to it so it forms like a pasty substance. Brush this onto the wontons.

Place in over 275°F as you are cooking the remaining wontons. Keep in over for about 12 minutes so they have a bit of a crunch to them.