Serving Size: 10-15
Ingredients:
1 pound boneless and skinless chicken breasts, cooked and shredded
1/2 cup bean sprouts, chopped
1 small carrot, cut into matchsticks
1/3 cucumber, cut into matchsticks
4 tablespoons chopped fresh cilantro
2 tablespoons sesame seeds, toasted
30 wonton wrappers
1 tablespoon salad oil
1 tablespoon soy sauce
1 teaspoon fresh lime juice
1/2 teaspoon brown sugar
1 teaspoon fish sauce
Salt to taste
Cooking spray
Directions:
- Preheat oven to 350°F. Spray a nonstick mini-muffin tin with cooking spray. Place 1 wonton wrapper into each muffin cup, pressing gently to shape around cup. Lightly spray with cooking spray. Bake until wonton cups are lightly browned, about 7 to 8 minutes. Remove from oven and let cool in the pan.
- In a bowl combine chicken, bean sprouts, carrots, cucumber and cilantro. In a small bowl, combine salad oil, soy sauce, lime juice, brown sugar and fish sauce; mix well. Drizzle over chicken and vegetables mixture and gently toss to combine. Season to taste with salt.
- Fill each basket with chicken mixture and sprinkle with sesame seeds. Garnish with cilantro leaves, if desired and serve.
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