Asian-style chicken salad baskets

Instructions

1. Preheat oven to 160°C or 140°C fan-forced. Microwave 1 wrap on High (100%) for 20 seconds or until warmed through and softened. Press wrap into a small (10cm) ovenproof bowl to form a basket. Repeat with remaining wraps.
2. Place bowls on a baking tray. Bake for 15 minutes or until crisp. Remove wrap baskets from bowls and place on a wire rack to cool (if bases are still a little soft, invert baskets onto tray and bake for a further 5 minutes or until crisp).
3. Meanwhile, place stock in a medium saucepan over medium heat. Bring to the boil and add chicken. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is just cooked through. Remove from heat. Set chicken aside in pan, covered, for 5 minutes. Remove chicken from stock and coarsely shred. Discard stock.
4. Combine tamari, oil, stevia, vinegar and ginger in a large bowl. Add chicken, cashews, cabbages, capsicum, shallots, coriander and mint. Toss to combine. Spoon chicken salad into baskets. Serve sprinkled with sesame seeds.