This simple two-bite appetizer consists of tender shredded rotisserie chicken coated in a spicy-sweet peanut sauce, wrapped inside a crispy baked wonton shell, and garnished with colorful, crunchy vegetables.
YIELDS:24 serving(s)PREP TIME:20 minsTOTAL TIME:35 mins
INGREDIENTS:Cooking spray24 wonton wrappers1/2 c. all-natural crunchy peanut butter1/2 c. water1/4 c. hoisin1 tbsp. chili crisp4 tbsp. fresh lime juice, divided12 oz. chopped rotisserie chicken meat1 medium carrot, peeled, grated1 red Fresno chile, seeded, chopped medium carrot, peeled, grated3 c. shredded green or purple cabbage1/2 c. thinly sliced red onion1/4 c. fresh cilantro leaves, coarsely chopped, plus more for serving1/2 tsp. kosher salt
Step 1: Turn the oven on to 350°. Apply cooking spray to two standard 12-cup muffin pans. Make sure the bottom of each wonton wrapper is pushed flat. Press one into each cup. Apply cooking spray to the tops of the wrappers.
DIRECTIONS:
Step 2: Bake for 12 to 15 minutes, or until the shells are crispy and golden brown. Give it five minutes to cool.
Step 3: In the meantime, blend together peanut butter, water, hoisin, chili crisp, and two tablespoons of lime juice in a small bowl until smooth. Empty 3/4 cup of peanut sauce into a big basin. Toss the chicken in the basin to coat it.
Step 4: Combine the carrot, onion, chile, cabbage, and cilantro in a separate large bowl and season with salt. Mix in the remaining 2 tablespoons of lime juice.
Step 5: Place the wonton cups on a serving tray. Take a spoonful of the chicken mixture.