Chicken Wonton Cups

This recipe makes one of the most outstanding uses of wonton wrappers, and it does not take very long to put together. The wonton cups are usually extremely dry when they come out of the oven, so it is advisable to lightly brush each one of them with some oil when they come out of the oven so that they get a glossy look but still retain their crunch.

These work as for packed lunches, picnics as well as appetizers. If baked properly, the wonton cups are not supposed to lose their crunch even when stored in an airtight container so you may go and store them in one if you have any excess. It is crucial however not to place the filling in until you are about to serve them, otherwise the bottom part will become soggy if you leave the filling in for too long.

Time: 1 hour 30 minutes
Yield : 12 wonton cups

  • 12 wonton wrappers (homemade or store bought)
  • 1 cup croutons 
  • 1 ½ cups cooked and shredded chicken
  • 1 small lettuce head shredded ( about 1 - 1 ½  cups)
  • ½ cup chopped cheddar cheese
  • ⅓ cup chopped feta cheese
  • 2 tablespoons melted butter or vegetable oil
To garnish
  • 8-10  sprigs of fresh parsley and cilantro
  • A few green and red lettuce leaves
For the dressing
  • ¾ cup mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tbsp freshly squeezed lemon juice
  • 1 ½ tsp granulated sugar

  1. Preheat the oven to 180 degrees Celsius 
  2. Spray a 12 cup muffin tray with non-stick spray ( or lightly brush each of the muffin tins with butter or oil ) 
  3. Fit each wonton wrapper into each muffin tin, ensuring that they each cover the bottom of the tin and the sides.
  4. Bake for 15-17 minutes until they are golden brown, making sure they don’t get over browned.
  5. Remove them from the tin and place them on a cutting board till they are needed.
  6. In a medium sized bowl, combine the ingredients for the dressing and whisk them until the dressing is smooth.
  7. Add the shredded chicken and lettuce to the dressing and make sure they are entirely coated.
  8. Place the croutons and the chopped feta cheese into the bowl and toss everything.
  9. Brush each baked wonton cup with  a bit of melted butter and fill them with the chicken salad you have just made.
  10. To plate, place one green and one purple lettuce leaf onto the bottom of each plate. 
  11. Place the number of wonton cups you want on each plate and sprinkle some cheddar cheese on top on top of all the chicken wonton cups.
  12. Garnish the plates with the fresh parsley and cilantro leaves and do not forget to listen out for the crunch as you take a bite into the divine chicken wonton cups!