Savory Asian Chicken Salad served in mini wonton wrappers, baked into two-bite cups until golden and crispy. This recipe works great with leftover rotisserie chicken, grilled chicken or cooked deli chicken strips.
Heat oven to 375 degrees F. Spray a 24-count Good Cook AirPerfect Mini Muffin Pan generously with nonstick coconut oil spray. Press wonton wrappers into each cup and spray generously once more. Bake for 7-9 minutes, or until golden brown. Watch closely, as the wrappers can burn quickly. Remove and cool. In a large bowl, toss together chicken, coleslaw, salad dressing and green onions. Spoon salad mixture into wonton wrappers. Serve and enjoy!