- cooking spray
- 24 wonton wrappers
- 1/2 head cabbage, finely shredded
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro
- 2 green onions, chopped
- 3 tablespoons sliced almonds (optional)
- 1/2 cup mayonnaise
- 2 tablespoons rice wine vinegar
- 1 1/2 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
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame oil
- 1/2 teaspoon honey
- 1/8 teaspoon ground ginger
- 2 cooked boneless skinless chicken breast halves, shredded
- 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.
04/16/2018
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