My version of muffin pan cooking.

msims6
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

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

218 calories; 11.4 g total fat; 32 mg cholesterol; 390 mg sodium. 16.2 g carbohydrates; 13 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
07/27/2017
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. Read More
(4)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/27/2017
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. Read More
(4)
Rating: 4 stars
07/27/2017
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. Read More
(4)