Recipe Cuisine: Thai
Theme: Soul Spicy
Thai Baked Chicken & Salad Wonton Cups
By: Effie Mandas
Ingredients
- 12 wonton wrappers
- 2 tbsp olive oil
- For theChicken Filling:• 1 cup cooked chicken breast, shredded
- 2 tsp Thai green curry paste
- 1 tbsp mayonnaise
- For the Salad Topping:1 cup shredded purple cabbage
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced cucumber
- 2 tbsp fresh coriander
- 2 tbsp microgreens
- 1 tbsp toasted sliced almonds
- 1 tsp sesame seeds
- 1 tsp lime juice
Product used in recipe
- VALCOM - CURRY PASTE GREEN
- VALCOM - CURRY PASTE GREEN
Method
- Instructions Prepare the Wonton Cups. Preheat vour oven to 180°C
- Brush a mini muffin tin or shallow baking tray with oil.
- Lightly brush each wonton wrapper with olive oil or butter.
- Gently press the wonton wrappers into the muffin tin to form small cups.
- Bake for 8-10 minutes untik golden and crispy. Remove and cool slightly
- Prepare the Chicken Filling. Mix shredded chicken with the Thai green curry paste and optional mayo until evenly coated.
- Taste and adjust seasoning as needed.
- Assemble the Cups. Spoon the chicken mixture into each baked wonton cup.
- Top with shredded cabbage, carrot, cucumber, coriander, and microgreens.
- Serve immediately while the wonton cups are crisp.• Perfect as party appetizers or a fun lunch bite. ENJOY!
