delicious little bites
Prepare the chicken marinade. Refrigerate for 30 minutes. Prep the slaw, cover and refrigerate.
Place wonton wrappers over the edge of a 9×13-inch pan and spray with cooking spray. Bake until lightly browned.
Cook the chicken in the marinade until no longer pink. Drain the excess liquid from the pan.
Spoon the chicken evenly into the wontons. Top with coleslaw. Garnish with a drizzle of sweet chili sauce and a sprinkle of cilantro and sesame seeds.
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