Make your slaw 1 hour in advance. In a medium sized bowl, mix together cabbage cole slaw mix, vinegar and ranch dressing. Mix until well incorporated and then cover and refrigerate for at least 1 hour. Serve cold with the rangoons.

Preheat oven to 425 degrees. Once heated, place chicken on a baking sheet and bake for 5 minutes and then flip, and then again for another 5 minutes.

While chicken is cooking, mix together cream cheese and either the ranch dressing or bleu cheese dressing until well mixed.

When chicken is done, remove from oven, toss with provided buffalo sauce, and then chop into bite size pieces.

Lay your won tons out onto a pan. Put a 1 tsp. smear of cream cheese mixture in the center and then 1 tsp. of buffalo chicken. Fold wonton in a triangle and seal edges with water. If your wontons are ripping, use less filling or push filling down into a flatter area.

Once all wontons are filled and folded, place on a non stick baking sheet and bake for 5 minutes and then flip, and then again for another 2-3 minutes or until golden brown.

Enjoy immediately with additional dressing and the ranch slaw!