24 square wonton wrappers
1 can (5 oz) chunk white chicken
1/2 c fat-free mayo
1 1/2 tsp Pantry Asian Seasoning Mix (pampered chef)
1 1 in piece of peeled fresh ginger root, pressed
1 can (8oz) sliced water chestnuts
1/4 c grated carrot
1/4 c finely diced red bell pepper
1 TBS snipped fresh cilantro or parsley
Preheat oven 350. Press one wonton wrapper into each cup of mini muffin pan. Lightly spray wontons with pam (vegetable oil); bake for 8-10 min until edges are light golden brown; remove from oven and from muffin pan onto cooling rack; let cool completely
In mixing bowl combine chicken, mayo, seasoning mix, gingerroot (pressed with garlic press); mix well. Chop water chestnuts, snip cilantro; add water chestnuts, carrot, bell pepper, and cilantro to bowl and mix well. Using small scoop fill each wonton cup with chicken mixture; optional-garnish each one with additional cilantro leaves