2 tbsp Blue Dragon Thai Sriracha Chilli Sauce, divided
1 to 2 cups Thai Salad Mix (or any other kind of bagged salad)
1 tbsp peanuts, chopped
2 green onions, sliced
Preheat oven to 450F. Brush chicken breast with 1 tbsp Thai Sriracha Chili Sauce. Bake for 18 to 20 minutes or until the chicken breast is cooked all the way through. Set aside.
Preheat oven to 350F. Spray a mini tart or mini muffin pan with cooking spray. Place one wonton wrapper in each cavity, moulding to fit. Spray with more cooking spray. Bake for 6 to 8 minutes or until golden brown. Keep an eye on them because they burn very easily! Remove from pan and let cool.
Once your chicken breasts have cooled, chop them into small cubes. Add them to a bowl with your salad mix and toss to combine.
Fill your wonton cups with the salad mixture. Top with Thai Sriracha Chili Sauce. Garnish with green onions and peanuts. Makes 12 wonton cups.