Anything bite sized and this cute is always fun to serve to guests. These crispy wonton shells are so easy to make and can be made ahead of time if needed!
Chicken Salad Crispy Wonton Cups
16 wonton wrappers
1 Tablespoon honey
1 Tablespoon rice wine vinegar
1 Tablespoon extra-virgin olive oil
2 teaspoons roasted sesame seeds
2 cups romaine lettuce, sliced thinly
1 cup shredded rotisserie chicken, cut into bite sized pieces
Begin by preheating your oven to 350 degrees F.
Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan and bake until the edges of the wontons just start to brown; about 5-8 minutes. Remove pan from the oven and set aside to cool.
In a medium mixing bowl, whisk together the Lucky Foods Seoul Kimchi Mayo, honey, rice wine vinegar and olive oil until smooth. Add half of the sesame seeds, the lettuce and chicken to the bowl and toss gently to evenly coat in the vinaigrette.
Spoon a heaping Tablespoon of the salad mixture into each wonton cup. Sprinkle with the remaining sesame seeds and serve immediately.