Number of portions: 24
Size of portions: 1 wonton cup

SunButter Asian Chicken Salad Cups


24 wonton skin wrappers
1/2 teaspoon salt (for seasoning wontons)
10 ounce chicken breast, skinless, cooked, 1/8” dice
1/2 cup SunButter Creamy
1/4 cup hoisin sauce
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon minced fresh ginger
1/4 cup red bell pepper, 1/8” diced
1/4 cup carrot, 1/8” diced
1/4 cup green onion, 1/8” bias sliced
1 teaspoon salt (for filling)
1 teaspoon ground black pepper
3/4 cup Nappa cabbage, finely shredded
1/4 cup Sriracha sauce
1/4 cup fresh chopped cilantro


Heat oven to 350°F. Spray mini muffin pans with cooking spray and press one wonton skin into each muffin cup.

Spray tops of wonton wrappers with cooking spray and place in oven for 8 to 10 minutes or until golden brown.

Remove from oven and lightly season with salt. Remove wontons from pan and place on wire rack to cool completely.

In large bowl, whisk together SunButter, hoisin sauce, sesame oil, honey, and ginger until completely blended.

Add chicken, red pepper, carrot, green onion, salt, and pepper. Fold together until all ingredients are well mixed.

Layer bottom of each cooled wonton cup with a pinch of the shredded Nappa cabbage. Divide chicken salad mixture evenly into each cup.

Garnish each cup with a drop of Sriracha and chopped cilantro.

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