Publisher Photo
Publisher Photo
Two days before your party, bake the wontons; store in an airtight container at room temperature. Prepare the filling; cover and chill. Fill the shells just before serving.—Carol Moth, Windsor, Colorado
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 wonton wrappers
  • 1/3 cup plain yogurt
  • 1/4 cup mango chutney
  • 3 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons green curry paste
  • 1/2 teaspoon salt
  • 3 cups finely chopped cooked chicken breast
  • 3 green onions, thinly sliced

Directions

Cut wonton wrappers into quarters; press into greased miniature muffin cups. Bake at 350° for 5-7 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, combine the yogurt, chutney, peanut butter, lime juice, curry paste and salt. Fold in chicken.
Just before serving, place rounded teaspoonfuls of filling onto wontons. Sprinkle with onions. Yield: 4 dozen.
Editor’s Note: This recipe was tested with Thai Kitchen green curry paste. Look for it in the Asian food aisle of your grocery store.
Originally published as Wonton Wonders in Taste of Home Christmas Annual Annual 2009, p20

Nutritional Facts

1 each: 31 calories, 1g fat (0 saturated fat), 7mg cholesterol, 64mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 12 wonton wrappers
  • 1/3 cup plain yogurt
  • 1/4 cup mango chutney
  • 3 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons green curry paste
  • 1/2 teaspoon salt
  • 3 cups finely chopped cooked chicken breast
  • 3 green onions, thinly sliced
  1. Cut wonton wrappers into quarters; press into greased miniature muffin cups. Bake at 350° for 5-7 minutes or until lightly browned. Remove to wire racks to cool.
  2. In a large bowl, combine the yogurt, chutney, peanut butter, lime juice, curry paste and salt. Fold in chicken.
  3. Just before serving, place rounded teaspoonfuls of filling onto wontons. Sprinkle with onions. Yield: 4 dozen.
Editor’s Note: This recipe was tested with Thai Kitchen green curry paste. Look for it in the Asian food aisle of your grocery store.
Originally published as Wonton Wonders in Taste of Home Christmas Annual Annual 2009, p20

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