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
Preparation
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.
Bake 8 to 10 minutes or until lightly browned and crisp. Remove from cups to cooling rack; cool completely.
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.
Just before serving, fill wonton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons).
