- Preheat oven to 425°F. Spray both sides of wonton wrappers with olive oil spray; form into wells of Silicone Bar Pan, creating a rectangular cup. Bake 7-9 minutes or until golden brown and crispy (cover with foil if edges are getting too brown). Cool.
- Meanwhile, in medium bowl, toss chicken with Red Raspberry Sriracha Sauce and 2 tablespoons sesame ginger dressing; salt and pepper as desired. In another medium bowl, combine broccoli slaw, green onions and remaining 3 tablespoons salad dressing; salt and pepper as desired.
- Remove cooled wonton cups from pan. Fill with chicken mixture and top with slaw. Sprinkle with sesame seeds.
Makes 12 servings.
Make Ahead: Prepare step 1 and 2 up to 4 hours ahead. When step 1 is cool, store in an airtight container at room temperature. Place step 2 in separate storage containers and refrigerate. Continue with step 3 just before serving.