Shelly's Recipe

THAI WONTON CUPS

Category: Hot

1/2 cup Marzetti Thai Peanut Dressing
24 small wonton wrappers (available in most produce dept)
Vegetable oil for brushing wrappers
2 cups small cooked chicken breasts, minced
1/2 small red pepper, cleaned, seeded and diced
2 tbsp chopped scallions
1/4 cup chopped peanuts

Preheat oven to 350. Lightly mist mini muffin tins with non-stick cooking spray. Arrange wonton squares into each cup, pressing wrapper to make a cup form. Brush each wonton wrapper with vegetable oil. Bake 5 to 8 minutes or until cups are slightly golden in color. Cool, remove cups from pan and transfer to a plate or tray.

In a medium-mixing bowl, combine chicken, carrots, peppers, scallions, and dressing and toss together. Fill each cup with a heaping spoonful of chicken mixture. Sprinkle tops with peanuts.

Tip: Wonton cups can be prepared 1 day in advance and stored in an airtight container at room temperature. Lettuce cups can be used instead of wonton cups.