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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 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

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.