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Asian Chicken Wonton Cups

Asian Chicken Wonton Cups

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Betty Crocker Kitchens

Updated Mar 1, 2012

Asian Chicken Wonton Cups

Asian Chicken Wonton Cups

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Prep Time 25 min
Total 45 min
Servings 24
Ingredients 13

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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

Instructions

Step
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.
Step
2

Bake 8 to 10 minutes or until lightly browned and crisp. Remove from cups to cooling rack; cool completely.
Step
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.
Step
4

Just before serving, fill wonton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons).

Nutrition

58 Calories

3g Total Fat

3g Protein

5g Total Carbohydrate

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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