Makes 20 wonton cups / 68 calories per wonton cup

For the Wontons-
20 wonton wrappers, thawed if frozen (3 1/2-inch squares)
2 Tbsp. hot sauce, such as Frank's
2 tsp. canola oil

For the Filling-
10 oz. diced boneless, skinless chicken breast (2 cups)
2 tsp. canola oil
1/4 tsp. celery seeds
1/8 tsp. salt-free Cajun seasoning
Pinch each of kosher salt and black pepper
1/4 cup hout sauce, such as Frank's
1/4 cup honey
1/4 cup fresh lime juice
1 cup finely diced celery
1/4 cup crumbled blue cheese

Preheat oven to 375 degrees. Brush excess flour off wonton wrappers with a dry pastry brush.

Combine 2 Tbsp. hot sauce and 2 tsp. oil in a bowl. Lightly brush both sides of each wrapper with sauce. Mold each wrapper into the cup of a miniature-muffin tin. Bake until wontons are lightly browned, 8 to 10 minutes. Let cups cool, then remove from tin.

Saute chicken in 2 tsp. oil in a nonstick skillet over medium-high heat untio cooked, 3 to 4 minutes. Sprinkle with celery seeds, Cajun seasoning, salt, and pepper. Combine 1/4 cup hot sauce, honey, and lime juice; pour over chicken. Cook until sauce reduces and thickens, 5 minutes.

Off heat, combine chicken filling and celery. Spoon filling into cups. Garnish each wonton cup with a little blue cheese.

Tips: fold the sides of the wrappers and mold them with your fingers to fit each miniature-muffin cup. Position the wrappers so they don't cave in. The unfilled cups can be made up to a day ahead and store in an airtight container at room temperature.

This is a recipe I developed for Cuisine Lite: Fresh & Fabulous as part of the 100-calorie snacks section.