My version of muffin pan cooking.
Ingredients
- cooking spray:
- wonton wrappers: 24 piece
- head cabbage: 0.5 piece (shredded)
- corn kernels: 0.5 cup
- fresh cilantro: 0.25 cup (chopped)
- green onions: 2 piece (chopped)
- almonds: 3 Tbsp (sliced, optional)
- mayonnaise: 0.5 cup
- rice wine vinegar: 2 Tbsp
- ½ tablespoons lemon juice: 1 piece
- white sugar: 1 Tbsp
- ground black pepper: 2 tsp
- salt: 1 tsp
- paprika: 1 tsp
- red pepper flakes: 1 tsp
- Sriracha Chili sauce: 1 tsp
- garlic: 0.5 tsp (minced)
- sesame oil: 0.5 tsp
- honey: 0.5 tsp
- ground ginger: 0.125 tsp
- boneless skinless chicken breast halves: 2 piece (shredded, cooked)
Metric Conversion
Stages of cooking
-
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
-
Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
-
Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
-
Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.
