1½ cups (375 mL) finely chopped cooked turkey breast
¼ cup (60 mL) Frank’s Sweet Chili Sauce
Preheat oven to 375oF (190oC).
Lightly brush the wonton wrappers on both sides with canola oil, and press into a mini muffin tin to make individual cups. Bake in preheated oven for 10-12 minutes, or crisp and golden. Transfer to a wire rack and let cool completely. (The wonton cups can be made up to one week ahead and stored in an airtight container.)
In a medium-sized mixing bowl, mix together the cucumber, green onions, chili pepper, mint, basil and cilantro. Add lime juice, soy sauce, sesame oil and honey. Toss to combine.
In a second bowl, stir together the chopped turkey and Frank’s Sweet Chili Sauce.
To assemble, fill each wonton cup two-thirds full of cucumber salad, then top with a tablespoon of sweet chili turkey. Serve immediately.
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