Asian Style Wontons

 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