Thai Chicken Salad Wonton Cups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked wonton cups filled with a bright, refreshing Thai chicken salad dressed in a lime-vinegar sauce with a spicy kick. A sophisticated hand-held appetizer that balances tangy, sweet, and savory flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 wonton wrappers
- 1 garlic (, smashed (Note 1))
- 1 1/2 tbsp lime juice
- 2 tsp rice vinegar
- 2 1/2 tsp fish sauce
- 1 tsp soy sauce
- 1 1/2 tbsp canola oil ((or grape seed, vegetable or other neutral flavoured oil))
- 1 tsp sugar ((or honey))
- 1 - 2 birds eye chilli (, deseeded and finely chopped (or 1 - 2 tsp of chili paste or hot sauce))
- 1 1/2 cups shredded cooked chicken ((I used poached chicken breast))
- 1 1/2 cups finely shredded cabbage
- 3/4 cup carrot (, finely julienned)
- 1/3 cup finely chopped shallots/scallions ((or sub with red onion or eschallots))
- Sesame seeds
- Fresh coriander/cilantro leaves
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 257mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.