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Asian Chicken Wonton Cups

Asian Chicken Wonton Cups
  • Prep 25 min
  • Total 45 min
  • Servings 24
Fill wonton cups with cabbage and chicken mixture – a flavorful Asian-style appetizer to treat your guests.
Updated March 1, 2012

Ingredients

  • 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

Steps

  • 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).

  • To toast almonds, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until golden brown.

Nutrition Facts

Serving Size: 1 Serving
Calories
58
Total Fat
3g
0%
Saturated Fat
0g
0%
Sodium
65mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
1/2g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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