24 square wonton wrappers
1 can (5 ounces) chunk white chicken, drained and flaked
1/2 cup fat-free mayonnaise
1 1/2 teaspoons Asian Seasoning Mix
1 1-inch piece peeled fresh gingerroot, pressed
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/4 cup grated carrot
1/4 cup finely diced red bell pepper
1 tablespoon snipped fresh cilantro or parsley
Additional cilantro or parsley leaves (optional)
Preheat oven to 350°F. Press one wonton wrapper into each muffin cup of mini-muffin pan. Lightly spray wontons with vegetable oil.
Bake 8-10 minutes or until edges are light golden brown. Remove from pan to cooling rack; cool completely.
In a bowl, combine chicken, mayonnaise, seasoning mix and gingers; mix well. Chop water chestnuts and grate carrot.
Finely dice bell pepper and snip cilantro. Add water chestnuts, carrot,
bell pepper and cilantro to batter bowl; mix well.
Fill each wonton cup with chicken mixture. Garnish with additional cilantro leaves, if desired.