Thai Peanut Chicken Wonton Cupcakes
Ingredients
The filling
-
1
¼ teaspoons
sesame oil
-
1
½ cups
broccoli slaw
-
2
tablespoons
diced red bell peppers
-
1
cup
chopped cooked chicken breast
-
¼
cup
sprouts
-
4
tablespoons
PB2 powdered peanut butter
-
2
tablespoons
low sodium soy sauce
-
2
tablespoons
water
-
¼
teaspoon
garlic powder
-
½
teaspoon
black pepper
-
¼
teaspoon
sriracha
-
2
teaspoons
brown sugar
The wrappers and toppings
-
16
pieces
wonton wrappers
-
½
cup
shredded 2% Mozzarella cheese
-
8
teaspoons
crushed peanuts
-
1-2
teaspoons
torn cilantro leaves
Instructions
- Preheat the oven to 375°F and prepare a muffin tin by misting 8 cups with cooking spray.
- In a skillet, heat 1 teaspoon of sesame oil over medium heat, add broccoli slaw and bell pepper, and cook until tender.
- Transfer the cooked slaw mixture to a bowl and mix in chopped chicken and sprouts.
- In a separate bowl, combine remaining sesame oil, PB2 powder, soy sauce, water, garlic powder, black pepper, sriracha, and brown sugar to make a sauce.
- Add the sauce to the chicken and slaw mixture, stirring to coat.
- Place a wonton wrapper in each muffin tin cup, fill with half of the chicken mixture, and top with mozzarella cheese.
- Press another wonton wrapper on top and add the remaining chicken mixture, then sprinkle crushed peanuts on top.
- Bake for 18-20 minutes until golden brown, then let cool for 5 minutes before removing from the tin.
- Garnish with torn cilantro leaves and additional sprouts if desired.
Nutrition Facts (estimated)
Servings
8 cupcakes
Calories
137
Total fat
5g
Total carbohydrates
13g
Total protein
12g
Sodium
0mg
Cholesterol
0mg
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