Heat oil in a deep skillet. Stack wonton wraps and slice in ¼ inch strips. When oil reaches 350 degrees, add wonton strips and fry, stirring gently with a fork or tongs for about 30 seconds or until golden brown. (Strips will brown quickly!) Gently remove with a slotted spoon or tongs and drain on paper towel.
Place a dry skillet on medium high heat. Add sesame seeds and toast, shaking pan back and forth, until golden to medium brown in color. Pour into bowl. Return pan to heat and add slivered almonds (if using in place of cashews.) Toast slivered almonds, stirring constantly, until golden brown, about 3-4 minutes. Place in a bowl and set aside.
Make dressing of your choice and refrigerate until ready to serve.
In a large bowl, sesame seeds, almonds or cashews, chicken, Napa cabbage, red cabbage, snap peas, green onions, carrot, orange pieces and dried cranberries.
Pour dressing of choice over mixture and toss to combine. Add salt and pepper to taste. Serve chilled.