Asian Chicken Won Ton Cups
Serves: 24
24 wonton wrappers
3 tablespoons creamy peanut butter
3 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons chili sauce
2 teaspoons dark sesame oil
1/2 cup sliced almonds, toasted
2 green onions, sliced
1 cup chopped, cooked chicken
1/2 cup shredded napa cabbage

Coat 24 miniature muffin cups with cooking spray. Carefully press 1 won top wrapper into each muffin cup; spray lightly with cooking spray. Bake at 375 for 8 to 10 minutes or until lightly browned. Remove from pan; cool completely on a wire rack. Store in airtight container until ready to assemble cups.

Meanwhile, whisk together peanut butter and next 6 ingredients. Add sliced almonds, sliced green onions and chicken; toss to coat. Cover and chill chicken until ready to assemble. Fill won ton cups evenly with cabbage (about 1 tsp) and chicken mixture (about 2 ½ tsp) just before serving.