Asian-Style Wontons


  • 24 square wonton wrappers
  • 1 (5 ounce) can chunk white chicken, drained and flaked
  • 1/2 cup fat-free mayonnaise
  • 1 1/2 teaspoons Asian Seasoning Mix
  • 1 (1-inch) piece peeled fresh gingerroot, pressed
  • 1 (8 ounce) can sliced water chestnuts, drained and chopped
  • 1/4 cup grated carrot
  • 1/4 cup finely diced red bell pepper
  • 1 tablespoon snipped fresh cilantro or parsley
  • Additional cilantro or parsley leaves (optional)


  1. Heat oven to 350 degrees F.
  2. Press one wonton wrapper into each muffin cup of mini-muffin pan. Lightly spray wontons with vegetable oil.
  3. Bake 8-10 minutes or until edges are light golden brown.
  4. Remove from pan to cooling rack; cool completely.
  5. In a bowl, combine chicken, mayonnaise, seasoning mix and gingers; mix well.
  6. Chop water chestnuts and grate carrot.
  7. Finely dice bell pepper and snip cilantro. Add water chestnuts, carrot, bell pepper and cilantro to batter bowl; mix well.
  8. Fill each wonton cup with chicken mixture.
  9. Garnish with additional cilantro leaves, if desired.

Yield: 24 appetizers

Recipe credit: Pampered Chef