1 package wonton wrappers
3/4 cup cooked, shredded chicken
1/2 cup shredded green cabbage
1/4 cup shredded carrots
2 tablespoons minced green onions
1/4 cup chopped fried wonton wrappers
2 tablespoons orange juice
1 tablespoon sesame oil
2 teaspoon rice vinegar
2 teaspoon plum sauce
1 teaspoon sesame seeds
1/4 teaspoon salt
Mix everything except the wonton wrappers together gently until well combined. Make cups for the salad with the wonton wrappers by cutting the wonton skins into decorative shapes with cookie cutters. Place cutouts into a mini muffin pan and bake at 350F for about 10 minutes or until lightly brown. Reserve trimmed portions of wonton wrappers, bake until crispy and use as part of the filling. Fill wonton cups with about a tablespoon of the chicken salad mixture and serve.
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