Chicken Wonton Cups Recipes

THAI CHICKEN SALAD WONTON CUPS

Steps:

• Preheat oven to 160C/320F.
• Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
• Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
• Combine Chicken Salad ingredients in a bowl and toss to combine.
• To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.

BBQ CHICKEN WONTON CUPS RECIPE

Steps:

• Preheat oven to 350.
• Place wonton wrappers into a mini muffin pan. Use a tart shaper to press them into the pan. Set aside.
• In a mixing bowl, add chicken and bbq sauce and mix well to combine. Use a 1 tablespoon portion scoop to place chicken mixture into each wonton wrapper.
• Bake for 10-12 minutes or until hot.
• Remove from oven and top with cheese and onions before serving.

CHICKEN TACO CUPS

Steps:

• Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink. , Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese., Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned. , Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

ASIAN CHICKEN WONTON CUPS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Carefully press 1 wonton skin into each cup (wrapper will extend above rim); spray lightly with cooking spray.
• Bake 8 to 10 minutes or until lightly browned and crisp. Remove from cups to cooling rack; cool completely.
• Meanwhile, in medium bowl, mix peanut butter, water, lime juice, vinegar, honey, chili puree and sesame oil with whisk until blended. Add almonds, onions and chicken; toss to coat.
• Just before serving, fill wonton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons).

TARRAGON CHICKEN SALAD WONTON CUPS

Steps:

• Preheat oven to 375 degrees and spray a muffin tin with cooking spray.
• Press the wonton wrappers into the muffin tin forming little cups.
• Bake for 4-6 minutes or until the wrappers are golden brown, cool on a wire rack.
• While the wonton cups are cooling, dice 2 cooked and cooled chicken breasts.
• In a large bowl combine the chicken, celery, green onion, and grapes.
• In a small bowl whisk together the mayonnaise, Greek yogurt, lemon juice, dijon mustard, tarragon, salt, and pepper.
• Pour the dressing over the chicken salad and fold together until everything is coated in the dressing.
• Spoon 1-2 spoonfuls of the chicken salad into the wonton cups.
• Serve immediately or refrigerate for up to an hour.

SESAME CHICKEN WONTON CUPS

Steps:

• Place chicken breast in a medium skillet and cover with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the center and cooked through, 8 to 12 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into small cubes.
• Meanwhile, Preheat oven to 350°F. Coat two 12-cup mini-muffin tins with cooking spray. Cut corners off wonton wrappers to make an octagonal shape. Gently press wrapper down into each cup. Lightly spritz wrappers with cooking spray. Transfer the pans to the oven and bake until the wrappers are starting to turn golden brown and are crispy and bubbling, 10 to 14 minutes. Let cool completely.
• Whisk tahini, soy or tamari, maple syrup and mayonnaise in a medium bowl until smooth. Stir in the chicken and refrigerate until cold, 40 minutes to 1 hour.
• Stir snow peas, carrot, scallions and herbs into chicken mixture. Divide chicken salad among wonton cups, about 2 scant tablespoons each. Garnish with sesame seeds, if using. Serve immediately.

CHICKEN EGG ROLL WONTON CUPS

Steps:

• Pre-heat the oven to 350ºF.
• Grease the inside of a mini muffin pan with a little olive oil. Place a wonton wrapper in each cavity of the muffin tin and press it down to form a cup. The wonton will fold over onto itself and hang over the top of the tin. Brush the inside of the wonton cup with a little olive oil.
• Bake at 350ºF for 8 to 10 minutes, until lightly browned. Allow to cool a few minutes in the pan and then cool on a cooling rack. Repeat with remaining wonton wrappers.
• Pre-heat a large sauté pan over medium-high heat. Add a little olive oil to the pan and then add the ground chicken, breaking it up with a wooden spoon. Cook until the chicken is no longer pink and then add the shredded carrot and diced red pepper. Sauté for a few minutes and then add the shredded cabbage and scallions. Sauté for two more minutes and add the hoisin sauce, soy sauce, and sesame oil. Continue to sauté until everything is heated through.
• When you are ready to serve, spoon the warm chicken mixture into the crispy wonton cups. Top with a dollop of the duck sauce, garnish with some chopped scallions and serve immediately.

CHINESE CHICKEN SALAD WONTON CUPS

Steps:

• Pre-heat oven to 375 degrees F and grease a muffin tin with cooking spray.
• Take two wonton wrappers in your hand. Lay them directly on top of each other. Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions.
• Place in one muffin tin slot and press down gently. Repeat with remaining wontons.
• Bake for 8-12 minutes, or until golden brown. Keep an eye on these to make sure they don't burn.
• Remove from muffin tin and set aside to cool.
• Place vinegar, soy sauce, honey, sesame oil, garlic powder, and ginger into a small bowl.
• Whisk until fully combined. Set aside.
• Place romaine, celery, carrots, green onion, cilantro, and roasted peanuts into a large bowl.
• Toss with desired amount of dressing (you'll definitely have leftover dressing).
• Taste and season with salt, if necessary.
• Fill each of the cooled wonton cups with 1/2 - 1 tablespoon StarKist Chicken Creations Ginger Soy.
• Top with salad and garnish with sesame seeds.
• Enjoy immediately!

CHICKEN RANCH WONTON CUPS

Steps:

• Preheat oven to 350
• Shred chicken in a bowl.
• Add dry ranch.
• Add sour cream
• Add cheese and mix all ingredients together.
• Use a muffin tin and place two wonton wrappers inside. I used two wontons per muffin tin to hold more of the mixture. However, this is not necessary.
• Bake wonton wrappers only in oven for 5 minutes then take out. This helps them become crisp.
• Next fill wontons wrappers with chicken mixture.
• Bake again for an additional 5 minutes or until cheese is melted.
• Enjoy.

ASIAN CHICKEN SALAD WONTON CUPS

Steps:

• Prepare Wonton Cups
• Preheat the oven to 350ºF. Position an oven rack to the center position.
• Take one of the wonton wrappers and brush a thin layer of olive oil on one side. Flip it over and brush oil on the other side. Lay another wonton wrapper on top of the first wrapper. Brush olive oil over the second wonton wrapper. The other side of the wrapper will be greased when it comes in contact with the first wrapper.
• Continue stacking and brushing the wonton wrappers with oil until you get a stack of 5 wrappers.
• Cut the stack of wrappers diagonally so that you get 2 stacks of triangles. Repeat this process until you get 24 triangles.
• Then, take a triangular piece of wonton wrapper with the longest side (hypotenuse) facing up. Make a small pinch in the middle and gather the two top corners together to form a cup (see photos or video above for reference). Make sure there is no gap when you are shaping the wonton cups.
• Press the bottom of the wonton cup into a hole of a mini muffin pan to flatten it.
• Continue shaping the wontons until you have filled all the holes with the wonton cups.
• Place the muffin pans onto the baking sheet. This way, the muffin pans won't drop into the oven rack or get stuck.
• Bake the wonton cups for 10 to 12 minutes, until the edges are golden brown.
• Let the wonton cups cool for a few minutes before transferring them to a cooling rack. You may notice that the wonton cups look powdery. That's just excess starch from the wonton wrappers.
• Continue baking 2 more batches of wonton cups until you get 72 total.
• Prepare Chicken Salad
• Dice the chicken into 1/4-inch cubes. Transfer the chicken cubes to a mixing bowl.
• Add the shredded red cabbage, green cabbage, carrots, scallions, and sesame seeds. Toss everything together.
• In a small bowl, mix the soy sauce, honey, olive oil, vinegar, ginger, garlic powder, and sesame oil. Stir until the honey completely dissolves.
• Drizzle the dressing over the chicken and vegetables. Toss everything together.
• Spoon the chicken salad into the baked wonton cups. Serve.

ASIAN CHICKEN WONTON CUPS

Steps:

• Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
• Pour the sesame oil in a large skillet or saute pan and bring over medium-high heat. Add the ground chicken and cook, stirring and breaking up into small pieces, until the chicken is cooked through. Add the garlic and ginger to the meat and stir together. Cook for another minute and then add the mushrooms, cabbage, half the scallions and the black pepper. Stir together and cook for 2- 3 minutes until the veggies are softened. Remove from heat. Add the soy sauce, 1 tablespoon of the Hoisin sauce, and the sriracha and stir to combine.
• Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Press another wonton wrapper on top and fill with the remaining chicken mixture.
• Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through. Remove the muffin tin from the oven and allow to cool for 2-3 minutes before removing from the tin. Drizzle the remaining tablespoon of Hoisin sauce onto the tops of the wonton cups and sprinkle with the remaining sliced green onions.

CHICKEN SALAD WONTON CUPS

Steps:

• Preheat the oven to 350°F. Place 1 wonton wrapper into each muffin tin well and press down carefully. Spray lightly with cooking spray. When oven is ready, bake for 8-10 minutes, until wontons are crisp. Let cool.
• Meanwhile, make the chicken salad. Mix together chicken, grapes, celery, green onion, almonds, mayonnaise, parsley, salt, celery seed, and black pepper. Chill until ready to use.
• Once the wontons are cool, fill each with a scoop of chicken salad and serve.

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.