Spicy Honey Eggroll Turkey Cups

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Another day – another easy to make cup recipe using your cupcake tin. These are kid friendly, refrigerate well, and taste great cold… so these hit the all the right buttons for me.
Check ‘em out and tell me what you think!


  • Wonton skins/wrappers
  • 1 pound lean ground turkey (93% lean)
  • 1/2 bag of broccoli slaw


  • ¼ cup coconut aminos or low-sodium soy sauce
  • 3 Tablespoon honey
  • 1 Tablespoon sesame oil
  • 2 garlic cloves, minced
  • 2-3 teaspoon sriracha
  • ½ cup chopped green onions


  • 1 ripe mango, diced
  • ½ red onion, diced
  • ¼ cup chopped cilantro (
  • ½ jalapeño, seeded and diced
  • ½ lime, juiced (about 1 Tbs)
  • 1 teaspoon honey
  • season with salt and pepper


Brown turkey in a skillet, drain or cook off all fat.  Next add the premixed sauce and broccoli slaw. Stir to combine and cook off the liquid from the veggies, about 10 minutes should be plenty.

While the filling is cooking begin to prepare the salsa. Making the salsa is easy. Cut up all fruit and veg, add liquid ingredients, and mix in a bowl.

Press your wonton wrappers in a cupcake tin. Fill with veggie/turkey meat mix approximately 3/4 of the way full.

Bake at 375 for 10 min or until golden, rotating pan halfway through. Depending on your oven, the cooking time can vary, so keep an eye on them.

Top finished cups with salsa and eat. We normally do 3-4 cups per serving, served on the side with a raw veggie of your choice.