More Great Recipes: Asian | Poultry


User Avatar
Member since 2006

Serves 24 pcs | Prep Time | Cook Time


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.

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana