The meal for tonight is kind of a hodgepodge of two meals. The recipe was called “Vietnamese Chicken Wraps”, and they wanted me to use lettuce as wraps… I mean, come on, I can totally use wontons even though it’s not Dr. Axe approved. Plus, any time I get to flip a muffin tin upside down, I’m in!

Where the other recipe comes in is for the actual wontons themselves. I went to the store and bought them, because let’s be honest, I don’t have time to make my own. Maybe next time…. (yeah right).

It’s so super easy to “make” the wontons, though. Buy wontons at the store, flip a muffin tin upside-down, spray it with oil (I used spray grape seed oil), put the wontons into the holes between the muffin compartments, then bake at 400 for 3-5 minutes. In a 12-muffin tin, you’ll be able to make 6 wontons. I have two muffin tins, and I made a double batch. So now I have 24 wontons…. there is no way our little family of four can eat 24 wontons in one meal, which is why I get so jazzed about them!

You can do so many things with wontons. They are tiny little bowls just waiting to be filled with goodness. Tonight, it’s boneless, skinless chicken thighs. The chicken is cooked in lime juice, sesame oil, honey, and rice vinegar, with some of the pre-cooked mixture saved to drizzle on top.

There is also a broccoli slaw with the same ingredients as above, but with the addition of fresh mint! It’s amazing. So, pile on the chicken, the broccoli slaw, and some diced cucumbers. It’s just so light and fresh.

Honestly, I want to see if I can make a breakfast wonton. Maybe some eggs and spinach? Yes. That sounds great! Considering I got a little slap happy with the upside-down muffin tin, I’m certainly going to have leftover wontons. I just don’t know how they’ll taste in the morning.

And the finished product!