Herb & Lime Chicken Cups
- 50 Servings
- mins Prep Time
- mins Total Time
- 40 Cal/Serving
|Total Fat 0.5 g|
|Saturated Fat 0 g|
|Cholesterol 9 mg|
|Sodium 50 mg|
|Carbohydrates 4.0 g|
|Dietary Fiber 0 g|
|Sugars 0.5 g|
|Protein 4.0 g|
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.
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
- Preheat oven to 375° F.
- 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.
- 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.