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  • Total Time:
  • Prep Time: 24 min
  • Cook Time: 14 min

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Ingredients

For 2 Servings

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Directions

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  • 1 Coat 24 miniature muffin cups with cooking spray. Carefully press 1 won ton wrapper into each muffin cup; spray lightly with cooking spray (wrapper will extend above rim). Bake at 375° for 8 to 10 minutes or until lightly browned and crisp. Remove from pan; cool completely on a wire rack. Store in airtight container until ready to assemble cups.
  • 2 Meanwhile, whisk together peanut butter and next 6 ingredients. Add sliced almonds, sliced green onions, and chicken; toss to coat. Cover and chill chicken until ready to assemble cups.
  • 3 Fill won ton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons) just before serving.
  • 4 Make Ahead: Won ton cups can be baked a day ahead and stored in an airtight container. Chicken filling and cabbage can be prepared a day ahead and chilled separately.

Directions

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1. Coat 24 miniature muffin cups with cooking spray. Carefully press 1 won ton wrapper into each muffin cup; spray lightly with cooking spray (wrapper will extend above rim). Bake at 375° for 8 to 10 minutes or until lightly browned and crisp. Remove from pan; cool completely on a wire rack. Store in airtight container until ready to assemble cups.
2. Meanwhile, whisk together peanut butter and next 6 ingredients. Add sliced almonds, sliced green onions, and chicken; toss to coat. Cover and chill chicken until ready to assemble cups.
3. Fill won ton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons) just before serving.
4. Make Ahead: Won ton cups can be baked a day ahead and stored in an airtight container. Chicken filling and cabbage can be prepared a day ahead and chilled separately.
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