• ¼ pound chicken breast
  • 2 tablespoons tahini
  • 2 tablespoon soy sauce
  • 2 tablespoons honey
  • 24 wonton wrappers
  • Cooking spray
  • 15 snow peas, sliced thinly
  • 1 carrot, sliced thinly
  • 2 green onions, sliced
  • Cilantro
  • Black sesame seeds
  1. Preheat oven to 350 degrees.
  2. Place chicken in the base of a sauce pan. Cover with one inch of water. Bring water to a boil over high heat. Once boiling, reduce heat to simmer. Cover and allow to cook for 10-12 minutes, until no pink remains. Remove chicken from water and allow to cool.
  3. Whisk together tahini, soy sauce, and honey. Slice chicken thinly into small pieces and place in bowl, tossing to coat with sauce. Refrigerate chicken for one hour.
  4. Cut corners off of wonton wrappers and spray both sides with cooking spray. Place wrappers into a muffin tin. Bake for 12 minutes, until golden.
  5. Fill wrappers with chicken, snow peas, carrot, green onion, and cilantro. Top with black sesame seeds.
Recipe by Rachel Schultz at