36 won-ton wrappers
1/2 of a 16-ounce bag coleslaw
1 C. cooked, chopped chicken
1 can (8 oz.) water chestnuts, finely chopped
5 green onions, thinly sliced
2 tsp. roasted sesame oil
4 T. Chinese plum sauce

Heat oven to 350 degrees. Cut a 1/2-inch strip off one side of each won ton skin; pleat wrappers into oiled mini-muffin tins to make cups. Bake until golden, 8 minutes. Let stand at least 5 minutes. Place cabbage, chicken, water chestnuts and green onions in a large bowl. Stir in sesame oil and plum sauce. Spoon into cooled wonton cups.

Yield: 36 pieces
Calories: 40
Fat: .7g
Fiber: .6g