Grate fresh jalapenos using a cheese grater. This will make about 1/4 cup shredded jalapenos. Either keep the seeds or scoop them out depending on desired spiciness. Add jalapenos to cream cheese block in a bowl.
Measure out 1/4 cup pumpkin seeds.
Place pumpkin seeds in a small sealed bag. Zip to seal. Grab a kitchen mallet and pulverize pumpkin seeds to completely crush them.
Add crushed pumpkin seeds and 1 tablespoon chia seeds to cream cheese and grated jalapenos.
Stir and mash to mix together thoroughly.
Add a teaspoon of cream cheese mixture to the center of each wonton wrap (I made about 5-6 wontons at a time). Brush all edges of wonton wrap with water and fold in half to make a triangle shape, press along edges to seal.
Brush both sides of wonton wrap with olive oil. Brush one side, flip over and brush the other side.
Fold in all three points of the triangle to make a pouch.
Cook on ungreased cookie sheet at 400 degrees for 11-12 minutes until edges of wonton wrap are browned.
Serve Jalapeno Pumpkin and Chia Seed Wontons by placing them on a platter or plate. I love the sparkly charger plate for serving because it adds pizzazz and shine.