Thai Salad Wonton Cups
These little bites are built in baked wonton shells, golden and crisp like a chip, but shaped to hold all the good stuff.
Ingredients
- 12 wonton wrappers
- Cooking spray or oil
- 3/4 cups cooked chicken breast shredded
- ¼ cup purple cabbage shredded
- ¼ cup Napa cabbage shredded
- ¼ cup carrot grated
- 1 green onion chopped
- 1 tablespoon cilantro chopped
- ¼ cup peanuts chopped
For the Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 tablespoon warm water
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin pan.
- Press the wontons into the wells of the pan so they have a flat bottom. Spray or brush each with cooking oil. Bake for 10-12 minutes, until golden and crispy. Remove and let cool.
- In a large bowl, combine the chicken, cabbages, carrot, onion, cilantro, and half the chopped peanuts.
- In a jar or bowl, mix the peanut butter, honey, soy sauce, vinegar, garlic, olive oil, and warm water. Shake or whisk until smooth.
- Pour half the dressing over the salad and toss to coat.
- Fill each wonton with some of the salad, then top with a dollop of the sauce and sprinkle of the remaining peanuts. Serve immediately.
Nutrition
Calories: 112kcalCarbohydrates: 10gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 244mgPotassium: 110mgFiber: 1gSugar: 4gVitamin A: 486IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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