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Ingredients
- cooking spray
- 24 wonton wrappers
- ½ cup natural crunchy peanut butter
- ¼ cup hoisin sauce
- 1 tbsp chili crisp
- 4 tbsp lime juice, divided
½ cup water- 12 oz shredded rotisserie chicken meat
- 1 medium carrot, peeled and grated
- 1 Fresno chile, seeded and finely chopped
- 3 cups shredded green or purple cabbage
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro plus more for serving
½ tsp kosher salt
Instructions
- Heat the oven to 350°F. Spray two standard muffin tins and press a wrapper into each cup. Spray the wrappers and bake 12 to 15 minutes until crisp and golden. Cool on a rack for 5 minutes.
- Mix peanut butter, hoisin, chili crisp, 2 tablespoons lime juice and water until smooth. Toss the chicken with 3/4 cup of the sauce.
- Toss carrot, Fresno chile, cabbage, red onion and cilantro with the salt and remaining lime juice.
- Fill each shell with chicken and slaw, then top with more cilantro and the remaining peanut sauce.
Notes
Cool the baked cups before adding the filling.
Adapted from Brooke Caison, Delish.
