Prep Time::20 mins
Cook Time::18 mins
Total Time::38 mins
Servings::12
Yield::12 wonton cups
Ingredients
cooking spray
24 wonton wrappers
½ head cabbage, finely shredded
½ cup corn kernels
¼ cup chopped fresh cilantro
2 green onions, chopped
3 tablespoons sliced almonds (Optional)
½ cup mayonnaise
2 tablespoons rice wine vinegar
1 ½ tablespoons lemon juice
1 tablespoon white sugar
2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon Sriracha chile sauce
½ teaspoon minced garlic
½ teaspoon sesame oil
½ teaspoon honey
⅛ teaspoon ground ginger
2 cooked boneless skinless chicken breast halves, shredded
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.
Cook's Note:
Two tablespoons leeks can be used in place of the green onions, if desired. Add them to the sauce instead of with the cabbage mixture.