SunButter Asian Chicken Salad Cups

24 wonton skin wrappers

1/2 teaspoon salt

10 oz. skinless chicken breast, cooked and cut into 1/8” dice

1/3 cup SunButter Creamy

1/4 cup hoisin sauce

1 tablespoon roasted sesame oil

1 tablespoon honey

1 tablespoon fresh minced ginger

1/4 cup 1/8” diced red bell pepper

1/4 cup 1/8” diced fresh carrot

1/4 cup 1/8” sliced green onion

1 teaspoon salt

1 teaspoon black ground pepper

3/4 cup finely shredded napa cabbage

2 tablespoons roasted sunflower seeds for garnish

Sriracha sauce for garnish

1/4 cup chopped cilantro for garnish

1. Heat oven to 350°F.
2. Spray a mini muffin pan with spray and press wonton skins individually into pan.
3. Spray tops of wonton wrappers and bake for 8 to 10 minutes or until golden brown.
4. Remove from oven and season with salt. Remove wontons from pan and cool completely on wire rack.
5. In a large bowl, whisk together SunButter, hoisin, sesame oil, honey, and ginger until blended thoroughly.
6. Add chicken, red pepper, carrot, green onion, salt, and pepper. Fold together until evenly distributed.
7. Layer bottom of wonton cups with a pinch of napa cabbage. Spoon chicken salad evenly into each cup.
8. Garnish each cup with sunflower seeds, Sriracha sauce and cilantro. Serve immediately.