Cooking in muffin tins in my style.
| 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
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 390 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is really flavorful and everyone loves it! I agree with other reviews and use about 1/4 c mayo and bagged prepared coleslaw instead of plain cabbage. This cuts the prepare time as well.
Everyone really liked these. I made one batch with chicken and one with shrimp. Both were great. I did omit the sugar and red pepper flakes and reduced the mayo a bit. The batch in the darker pan was read in 18 minutes. The batch in the lighter pan took an additional 6 minutes. This recipe is a definite keeper and can easily be adapted to your taste and on hand ingredients.
I made a couple of changes based off personal preference and what I had on hand that was needed used. Lets start with corn. While hubs and I like it on its own, we are not thrilled with it mixed in with other things. I already had a bag of shredded cabbage and carrots that was leftover from another recipe and so carrots it was. My other change is that I had leftover sausage from that same recipe so I only used 1 chicken breast and subbed sausage for the other chicken breast. This turned out good and the wrappers crisped up real nice. The one thing I didn’t love about this recipe was the amount of mayo and the addition of honey. I would only use 1/4 cup of mayo and would either leave out the honey altogether or either substitute sweet chili sauce (the pink kind found in the Asian section of grocery store). The cilantro in these gave them a Thai flair and I liked that.