Preheat oven to 400°F and line a baking sheet with parchment paper.

In a small bowl, combine 4 ounces cooked shredded chicken breasts, 1/4 cup salsa verde, 1 Tablespoon light sour cream, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 2 Tablespoons sliced green onions until evenly mixed.

Arrange the 8 wonton wrappers on the prepared baking sheet, spacing them about 1 inch apart.

Place about 1 Tablespoon of the chicken mixture onto the center of each wonton wrapper.

Divide and sprinkle 1/4 cup reduced fat Mexican blend cheese evenly over the filling on each wonton.

Bring two opposing (diagonal) corners of each wrapper up over the filling and pinch the edges together to form a small open-top taco; press firmly so the wrapper holds its shape.

Bake 5–7 minutes in the preheated oven, watching closely, until the wontons are golden brown and crispy.

Remove from the oven and let cool 1–2 minutes. Top with cilantro and, if desired, 2 Tablespoons diced avocados before serving.