- Preheat oven to 325°F.
- Lightly coat a mini muffin tin with cooking spray.
- Press one wrapper into each muffin cup and lightly coat with cooking spray.
- Bake until wonton cups are golden brown, about 10 minutes.
- Cool completely in tins (can be made up to 3 days ahead).
- In a medium bowl whisk mayonnaise, yogurt, cilantro, mint, lime juice, mango chutney, and curry to combine.
- Stir in chicken.
- Season with salt and pepper.
- Spoon mixture into wonton cups, top with chopped cranberries and serve.
Makes 12 wonton cups.
Approximate Nutrient Analysis per wonton (not including salt to taste):
100 calories, 3.5 g fat, 0.5 g saturated fat, 20 mg cholesterol, 115 mg sodium, 8 g carbohydrate, 0 g fiber, 1 g sugar, 8 g protein