Crispy little wonton cups for individual appetizers, baked just until crisp and golden to form a hard little shell, like a mini tortilla bowl. Then they're filled with a tangy Asian-inspired sesame chicken salad. Or you can go Southwest and make a mini taco salad, or fill them with ceviche with mango and cilantro. The possibilities are endless. So ideal for a passed hors d’oeuvres for a cocktail party!
Place chicken breast in a medium skillet and cover with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the center and cooked through, 8 to 12 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into small cubes.
Meanwhile, Preheat oven to 350°F. Coat two 12-cup mini-muffin tins with cooking spray. Cut corners off wonton wrappers to make an octagonal shape. Gently press wrapper down into each cup. Lightly spritz wrappers with cooking spray. Transfer the pans to the oven and bake until the wrappers are starting to turn golden brown and are crispy and bubbling, 10 to 14 minutes. Let cool completely.
Whisk tahini, soy or tamari, maple syrup and mayonnaise in a medium bowl until smooth. Stir in the chicken and refrigerate until cold, 40 minutes to 1 hour.
Stir snow peas, carrot, scallions and herbs into chicken mixture. Divide chicken salad among wonton cups, about 2 scant tablespoons each. Garnish with sesame seeds, if using. Serve immediately.
Wonton wrappers may be found in Asian markets or in large supermarkets, usually alongside the tofu.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 12 (22%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 6.6mg||2 %|
|Sodium 65.2mg||2 %|
|Potassium 53.6mg||1 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.4g|
|Protein 3.2g||5 %|
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Calories per serving: 54
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