15 minutes
Cook Time
35 minutes
5 to 6
Cooking Level


  • 1 package wonton (square) or gyozo (round) skins
  • Olive oil as needed
  • For the Ratatouille:
  • 1 cup of Pure Flavor® Baby Purple eggplant, diced
  • 1 cup of Pure Flavor® Bell Peppers, diced (any color)
  • 2 cups of quartered Pure Flavor® Juno Bites grape tomatoes
  • 1 cup of zucchini, diced
  • 1 cup of Portobello mushrooms, diced
  • 1 cup of red onion, diced
  • 2 tbsp of minced garlic
  • 1 tbsp of ground cumin
  • Zest and juice from 1 orange and 1 lemon
  • ¼ tsp of cayenne pepper
  • ¼ cup olive oil
  • For the sesame chicken:
  • 1 cup of chicken, finely diced
  • 1 tsp chili paste
  • 1 tsp tahini paste
  • 1 tsp minced garlic
  • 1 tbsp honey
  • 1 tbsp of white wine vinegar
  • 1 tbsp of lime juice
  • ½ cup fine chiffonade green cabbage
  • Salt to taste
  • Black or white sesame seeds for garnish (optional)


Step 1


For the Wonton Cups

Lightly oil skins and place in a muffin tin to form a cup, oil side up. Bake in a 350° F oven for 8-10 minutes, until golden. Cool slightly before removing.

Step 2


For the Ratatouille:

Sautee garlic and spices in oil. Add remaining ingredients and stew until cooked down and rich. Serve warm in a wonton cup.

Step 3


For the Sesame Chicken:

Sautee chicken in oil. Add chili paste, tahini paste and garlic and cook until fragrant. Reduce heat and add honey, vinegar and lime juice. Drain extra liquid if required. Stir in green cabbage and reduce heat. Fill cups with half of each mixture. Garnish Chicken with sesame seeds if using. Serve warm.