Chicken/Vegetable Wontons

Ingredients

450g bag of shredded salad vegetables

100g Shredded chicken

2T honey

1/4 cup peanut butter

2T rice wine vinegar

2T fresh lime juice

3t vegetable oil

1T soy sauce

2 cloves garlic, finely minced

1 tbsp grated ginger

1/4-1/2 tsp salt

1/4 tsp red pepper flakes chili flakes

1-2 tbsp sliced green onions

2-3 tbsp crushed peanuts

Directions

Preheat your oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray and place 2 wonton wrappers inside each muffin cup, making sure to offset the corners to create a "flower" pattern. Push the wrappers down into the muffin cups. Bake at 350 degrees for about 10-13 minutes or until the cups are crispy and slightly browned. Let them cool in the muffin tin until they reach room temperature and then remove them to a wire rack or serving platter.
Combine the peanut butter, rice vinegar, lime juice, oil, soy sauce, honey, minced garlic, grated ginger, salt and red pepper flakes in a small bowl and whisk very well until combined. Set the dressing aside.
Pour the dressing over the cabbage and chicken mix and toss well to coat.
Spoon the cabbage salad into the cooled wonton cups and arrange them on a serving tray or platter.
Top them with the sliced green onions and crushed peanuts and serve immediately!

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