Wonton Cups:

• 24 small square wonton wrappers
• 1 (10 oz.) can Chicken in Water, drained and shredded
• 3 tbsp. Sweet Chili Sauce (homemade or store-bought)
• 3 tbsp. chopped cashews

Creamy Lime Coleslaw:

• 1 tbsp. mayonnaise
• 2 tbsp. lime juice
• 2 tsp. vegetable oil
• 1 clove garlic, minced
• 1 tsp. finely grated lime zest
• 1/4 tsp. salt
• Pinch freshly ground pepper
• Pinch granulated sugar
• 2 cups shredded cabbage

Wonton Cups: Preheat oven to 400°F. Coat 24 mini muffin pan lightly with cooking spray; place wonton wrapper in each cup. Gently press to shape into cup; bake for 5 minutes or until golden brown.

Creamy Lime Coleslaw: Meanwhile, stir together mayonnaise, lime juice, oil, garlic, lime zest, salt, pepper, and sugar; toss with cabbage until coated.

Just before serving, fill cups with chicken tossed in sweet chili sauce and Creamy Lime Coleslaw. Garnish with cashews.