Preheat oven to 350°F. In a lightly greased (12-count) muffin pan, firmly press 2 separated wonton wrappers into each cup, off-setting corners to form a star shape. Spray lightly with no-stick cooking spray. Bake 11-13 minutes. Let cool slightly.
In a medium bowl, combine chicken, broccoli slaw, ½ cup Thai Peanut Sauce, lime juice and peanuts.
Spoon salad mixture into wonton cups. Top with remaining Thai Peanut Sauce and chopped cilantro if desired. Serve immediately.
Rated 5 out of
TS for the Win from
Simple and Delicious!These look so elegant but were so easy to make. Everyone loved them and wanted more! The Thai Peanut Sauce and just the right amount of flavor to make you say "um um good!!"