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Sticking with the poached chicken made here, these wonton cups are the perfect crispy cups for a bbq-flavored shredded chicken mixture.

BBQ pulled chicken in wonton cupsWhat you need:

  • 24 wonton wrappers
  • Cooking spray
  • 1 poached chicken breast, shredded and chopped
  • 1/2 c finely shredded cabbage
  • 1/2 c Honey Garlic Sauce
  • 2 tbs hot chili sauce
  • 2 tbs BBQ sauce
  • 1/4 c maple glazed pecans, chopped
  • 3 green onions, finely sliced
  • 1 tbs finely chopped fresh basil
  • 1 tbs toasted sesame seeds

 

Spicy Honey Sauce

  • 1/4 c honey
  • 1/4 c soy sauce
  • 1 tbs Sriracha sauce
  • 1 garlic clove, finely chopped
  • 1/4 tsp ginger
  • Freshly ground sea salt and black pepper

What you do:

  • Heat oven to 375˚.
  • Spray 24-mini-muffin pan with cooking spray.
  • Place wonton wrap into each cup, pressing center to form cup.
  • Spray lightly with cooking spray.
  • Bake 8-10 min or until wrappers are golden.
  • Transfer wonton cups to rack to cool completely.
  • Add 1/2 c reserved sauce from slow cooker to saucepan.
  • Add marmalade, jelly, bbq and Sriracha to saucepan.
  • Stir to dissolve.
  • Place shredded chicken, pecans, green onions, basil and sesame seeds in lg bowl.
  • Mix well.
  • Pour in sauce and stir to incorporate.
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