Thai Turkey Wonton Cups
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
Recipe and photo courtesy of Isabelle Boucher (www.crumblog.com)
PREHEAT oven to 375°F (190°C).
LIGHTLY BRUSH wonton wrappers on both sides with canola oil; press into a mini muffin tin to make individual cups.
BAKE in preheated oven 10-12 min., or until crisp and golden.
TRANSFER to a wire rack and let cool completely. (Wonton cups can be made up to 1 week ahead and stored in an airtight container.)
IN A MEDIUM-SIZED mixing bowl, mix together cucumber, green onion, chili pepper, mint, basil, and cilantro. Add lime juice, soy sauce, sesame oil and honey. Toss to combine.
IN A SECOND BOWL, stir together the chopped turkey and FRANK’S REDHOT Sweet Chili Sauce.
TO ASSEMBLE, fill each wonton cup 2/3 full of cucumber salad, then top with a tbsp of sweet chili turkey. Serve immediately.