My version of muffin pan cooking.
Step: 1
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
Step: 2
Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
Step: 3
Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
Step: 4
Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.
Per Serving: 218 calories; protein 13g; carbohydrates 16.2g; fat 11.4g; cholesterol 32.4mg; sodium 390mg.
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