Heat the olive oil in a large skillet over medium heat. Add in the chicken and sprinkle with salt and pepper. Saute until completely cooked. Remove from pan and set aside.

Preheat the oven to 400 degrees. Spray 2 muffin tins with cooking spray. If using wonton cups place them in the muffin tins and shape as a cup. If using eggroll wrappers cut one inch off the top and one inch off the side then fit into the cups. Bake for 7-9 minutes or until browned.

Remove from oven and cool completely. Remove from the muffin tins.

In a medium bowl combine the Florida Strawberries, mozzarella balls, balsamic vinegar, olive oil, salt, and pepper. Mix well.

Add the chicken to the bowl with the strawberries and mix until combined.

Spoon one tablespoon of the chicken strawberry mixture into each wonton cup. Sprinkle with the basil. Serve immediately.

**To make ahead of time make the wonton cups and place in a plastic bag until ready to use. Mix the strawberry and chicken mixture and place in the refrigerator until ready to use. Assemble the wonton cups when ready to enjoy**