Directions

1. Preheat oven to 375^oF (190^oC).
2. 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.)
3. 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.
4. In a second bowl, stir together the chopped turkey and Frank’s Sweet Chili Sauce.
5. To assemble, fill each wonton cup two-thirds full of cucumber salad, then top with a tablespoon of sweet chili turkey. Serve immediately.