Asian Chicken Wonton Cups

 

24

wonton skins (about 3 1/4-inch square)

Cooking spray

3

tablespoons creamy peanut butter

3

tablespoons water

2

tablespoons fresh lime juice

1

tablespoon rice vinegar

1

tablespoon honey

2

teaspoons chili puree with garlic

2

teaspoons dark sesame oil

1/2

cup sliced almonds, toasted

2

medium green onions, sliced (2 tablespoons)

1

cup chopped cooked chicken

1/2

cup shredded Chinese (napa) cabbage

• 1 Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Carefully press 1 wonton skin into each cup (wrapper will extend above rim); spray lightly with cooking spray.
• 2 Bake 8 to 10 minutes or until lightly browned and crisp. Remove from cups to cooling rack; cool completely.
• 3 Meanwhile, in medium bowl, mix peanut butter, water, lime juice, vinegar, honey, chili puree and sesame oil with whisk until blended. Add almonds, onions and chicken; toss to coat.
• 4 Just before serving, fill wonton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons).