In a large sauté pan, heat olive oil over medium heat. Season chicken with salt and pepper and add to pan. Brown for three to four minutes on each side.

Add chicken stock and bring to a boil; reduce heat slightly and cover pan. Let chicken steam for six to eight minutes. Once chicken is cooked, let rest for three to four minutes, then shred.

Meanwhile, preheat oven to 350 degrees Fahrenheit. Slice wontons into thin strips. Add to a parchment-lined or greased baking sheet. Bake for five minutes, or until golden and crunchy.

Combine all ingredients.

Combine cabbage, onion, avocados, and celery. Add half the dressing to the salad and half to the chicken.

Add shredded chicken and salad to each wrap and top with crunchy wonton strips.