Preheat oven to 350°F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool.
Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeño, green onions, celery and ranch veggie dip.
Spoon chicken mixture into wonton cups. Serve immediately.
Recipe and photograph courtesy of T. Marzetti Company.