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Herb & Lime Chicken Cups

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Herb & Lime Chicken Cups
  • 50 Servings
  • mins Prep Time
  • mins Total Time
  • 40 Cal/Serving

Nutritional Facts

Cal./Serving 40
Total Fat 0.5 g
Saturated Fat 0 g
Trans Fat
Cholesterol 9 mg
Sodium 50 mg
Carbohydrates 4.0 g
Dietary Fiber 0 g
Sugars 0.5 g
Protein 4.0 g

Ingredients

1 pkg Nasoya® Won Ton Wraps
1 lb chicken, cooked, cut into 1/4″ cubes
1/2 cup diced, seeded, peeled cucumber
1/4 cup chopped green onions
1/4 cup diced, seeded plum tomato
2 tbsp chopped seeded jalapeno chili
1 tbsp finely chopped fresh cilantro
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh basil (preferably Vietnamese or Thai)

Vegetarian option: Use Nasoya® Organic Cubed Super Firm Tofu in place of chicken and wrap in lettuce bundles.

Dressing:

1/4 cup thinly sliced peeled fresh ginger
1 1/2 tbsp finely miced fresh lemongrass, cut from bottom 4″ of 4 stalks with leaves removed
1/4 c fresh lime juice
2 tbsp fish sauce (such as nam pla or nuoc mam)
2 tbsp rice wine vinegar
3 tbsp sweet chili sauce
2 tbsp olive oil

Preparation

  1. Preheat oven to 375° F.
  2. Spray muffin pan (2 1/2" diameter cups) with cooking spray. Fit a wrap into each cup (edges will be ruffled); lightly spray each wrap. Bake until golden brown (6 to 7 mins). Let shells cool. Combine last 7 ingredients in large bowl. Add chicken mixture and dressing to bowl; toss to coat. Add filling to the cooled cups.
  3. For the dressing: Puree all ingredients together in blender. Let mixture stand at least 15 minutes or up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce.

Nasoya products used in this recipe:

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    Did You Know?


    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

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