The West

Smoked chicken and avocado wonton cups
Picture: Gerald Moscarda

Serves 2-4

1 tbsp olive oil

12 fresh wonton skins

1 small chicken breast, smoked, diced finely

1 small tomato, deseeded, finely diced

6 basil leaves, finely sliced

1 chilli, de-seeded, finely chopped

1 spring onion, finely sliced

1/2 avocado, finely chopped

1 garlic clove, crushed

1 tbsp sour cream

sea salt and pepper

Brush 12-capacity mini-muffin pans with oil to lightly grease. Place a wonton wrapper in each pan and press to line base and side, extending above the pan. Bake in preheated 180C oven for 5 minutes or until golden brown and crisp. Remove from oven and set aside in the pans until cool. Gently combine the chicken, tomato, basil, chilli, onion, avocado and garlic. Fold through the sour cream and season well. Spoon into cooled cases, and serve.

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