Name: Peanut Chicken Wonton Cups
Cuisine: Asian
Ingredients: Cooking spray; 24 wonton wrappers; 1/2 c. all-natural crunchy peanut butter; 1/2 c. water; 1/4 c. hoisin; 1 tbsp. chili crisp; 4 tbsp. fresh lime juice, divided; 12 oz. chopped rotisserie chicken meat; 1/2 tsp. kosher salt; 1 medium carrot, peeled, grated; 1 red Fresno chile, seeded, chopped; medium carrot, peeled, grated; 3 c. shredded green or purple cabbage; 1/2 c. thinly sliced red onion; 1/4 c. fresh cilantro leaves, coarsely chopped, plus more for serving

Instructions

Preheat oven to 350°. Spray 2 standard 12-cup muffin tins with cooking spray. Press a wonton wrapper into each cup, making sure bottom is pressed flat. Spray tops of wrappers with cooking spray.
Bake shells until golden brown and crispy, 12 to 15 minutes. Let cool 5 minutes.
Meanwhile, in a small bowl, mix peanut butter, water, hoisin, chili crisp, and 2 tablespoons lime juice until smooth. Transfer 3/4 cup peanut sauce to a large bowl. Add chicken to bowl and toss to coat.
In another large bowl, combine carrot, chile, cabbage, onion, and cilantro; season with salt. Add remaining 2 tablespoons lime juice and toss to combine.
Transfer wonton cups to a platter. Spoon chicken mixture into cups. Top each with slaw, more cilantro, and remaining peanut sauce.