Ingredient:
2 cooked chicken breasts
1 tbsp mayonnaise
2 tbsp fish or soy sauce
Juice of 3 limes
1 tbsp sriracha
1 clove garlic
3 small carrots
1/2 seedless cucumber (decrease to 1/4 depending on size)
2 shallots
1 tbsp chopped cilantro
24 wonton wrappers
Method:
Preheat oven to 400°F. Shred chicken.
In a small bowl, combine mayo, soy or fish sauce, juice from the 3 limes, and sriracha. Grate garlic with a microplane and add to the mixture. Pour dressing over chicken.
Thinly slice carrots, cucumber, and shallots and add to the chicken. Mix well.
Thoroughly coat the cups of a mini muffin tin with cooking spray. Press one wonton wrapper into each muffin cup, and liberally spray the tops and sides of the wonton wrappers with additional cooking spray. Bake at 400°F for 5-7 minutes or until wontons are crispy.
Add a spoonful of chicken salad to each individual wonton and serve immediately. Enjoy!
2 cooked chicken breasts
1 tbsp mayonnaise
2 tbsp fish or soy sauce
Juice of 3 limes
1 tbsp sriracha
1 clove garlic
3 small carrots
1/2 seedless cucumber (decrease to 1/4 depending on size)
2 shallots
1 tbsp chopped cilantro
24 wonton wrappers
Method:
Preheat oven to 400°F. Shred chicken.
In a small bowl, combine mayo, soy or fish sauce, juice from the 3 limes, and sriracha. Grate garlic with a microplane and add to the mixture. Pour dressing over chicken.
Thinly slice carrots, cucumber, and shallots and add to the chicken. Mix well.
Thoroughly coat the cups of a mini muffin tin with cooking spray. Press one wonton wrapper into each muffin cup, and liberally spray the tops and sides of the wonton wrappers with additional cooking spray. Bake at 400°F for 5-7 minutes or until wontons are crispy.
Add a spoonful of chicken salad to each individual wonton and serve immediately. Enjoy!
