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Sesame Chicken Wonton Cups

INGREDIENTS:

For the Wonton Cups:

12 Egg Roll Wrappers
2 Boneless Skinless Chicken Breasts
2 TBSP Ty Ling Sesame Oil
4 TBSP Soy Sauce
2 Garlic Cloves, smashed & skins removed
1 tsp Fresh Ginger Paste
2 TBSP Rice Wine Vinegar
2 cups Shredded Lettuce
2 cups Slaw Mix
¼ cups Red Bell Pepper, diced
2 tsp Toasted Sesame Seeds
¼ cups Packaged Crispy Wonton Strips

For the Tahini Dressing:

¼ cup Tahini
1 tsp Ty Ling Sesame Oil
1 tsp Rice Wine Vinegar
1 tsp Honey
2 tsp Fresh Lemon Juice
Salt and Pepper to Taste

DIRECTIONS:

For the Wonton Cups:

  • In a large ziplock bag, combine the sesame oil, soy sauce, garlic cloves, ginger paste, rice wine vinegar and some salt and pepper. Shake to combine. Add chicken breasts and let marinade for 30 minutes. Then grill or pan fry chicken until fully cooked. Set aside.
  • Preheat the oven to 400. Line a large muffin tin with the egg roll wrappers and spray with canola oil spray (or any non stick spray) Bake at 400 for 7-8 minutes, or until golden.
  • In a large bowl, toss the shredded lettuce, slaw mix, and red pepper. Shred the chicken and mix that in as well.
  • Spoon the mixture into the crispy shells. Top with sesame seeds, crispy wonton strips, and tahini dressing.

For the Tahini Dressing:

  • Whisk all ingredients together until well combined.