This appetizer will be a hit at your next party! The wonton cups are filled with chicken, crunchy cabbage and a delicious peanut satay sauce. Make sure to serve them right away as the wonton cups will lose their crispness once refrigerated.

Source: Diabetic Living Magazine


Recipe Summary

35 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly coat twenty-four 1 3/4-inch muffin cups with cooking spray. Press wonton wrappers onto bottoms and up sides of prepared muffin cups. Coat wonton cups with cooking spray. Bake 7 to 8 minutes or until edges are brown. Cool in pan on a wire rack.

  • In a medium bowl combine the peanut sauce and coconut milk. Add the coleslaw mix and chicken and toss to coat.

  • Fill wonton cups with coleslaw mixture. Top with cilantro, peanuts and, if desired, crushed red pepper and sriracha sauce. Serve immediately.


To make ahead: The chicken mixture can be made ahead and stored in the refrigerator up to 2 days. The wonton cups are best served the same day they are baked, as they will lose their crispiness once refrigerated. Assemble the wonton cups just before serving.

Nutrition Facts

1 wonton cup
50 calories; protein 2.9g; carbohydrates 5.9g; dietary fiber 0.3g; sugars 0.7g; fat 1.4g; saturated fat 0.5g; cholesterol 5.7mg; vitamin a iu 149.1IU; vitamin c 2.1mg; folate 11.1mcg; calcium 13.2mg; iron 0.4mg; magnesium 3.3mg; potassium 27mg; sodium 76.7mg.

1/2 starch