Turkey Wonton Cups Recipes

TURKEY WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. (Keep wrappers covered with a damp paper towel until ready to bake.) Bake at 375° for 5 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks., In a large nonstick skillet coated with cooking spray, cook the turkey over medium heat until no longer pink; drain. In a large bowl, combine the turkey, cheese, ranch dressing, onions and olives. Spoon by rounded tablespoonfuls into wonton cups., Place on an ungreased baking sheet. Bake at 375° for 5-6 minutes or until heated through. Serve warm.

CHILI 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.
• Place the ground beef in a medium skillet and bring to medium heat. Use a wooden spoon to break it up into small pieces as it cooks. When the meat is breaking up and almost browned, add the onions and the garlic and stir together. Continue to cook another few minutes until the meat is browned and onions are softened.
• Add the kidney beans, diced tomatoes, chili powder, salt, cumin and cayenne to the meat mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for 10 minutes or until thickened.
• Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chili mixture, spoon evenly into the wonton wrappers. Sprinkle about half of the shredded cheddar evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chili mixture and shredded cheddar.
• 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.

THANKSGIVING WON TONS

Steps:

• Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
• Heat the oil in large skillet or deep fryer.
• Fry the wontons in the hot oil until golden brown. Drain on paper towels.

EASY TACO WONTON CUPS RECIPE

Steps:

• Pre-heat the oven to 375. Lightly mist 12 cups in a muffin tin with cooking spray and set aside.
• Brown the ground beef. Add onion and taco seasoning, and let onions get soft. Then add the tomatoes with green chilies and water.
• Push a wonton wrapper into the bottom of each of the muffin cups. Spoon some of the meat mixture into each cup (using about half the total mixture). Sprinkle each cup with the shredded cheese. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
• Bake for 12-14 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Run a knife around each muffin and then they should easily slide out.

EASY CRUNCHY TACO CUPS RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Spray a regular size muffin pan with non-stick cooking spray and set aside
• Add the ground turkey to a large skillet over medium heat. Use a potato masher or fork to break up the meat into small pieces. Cook for about 10 minutes or until the turkey is cooked and just starting to brown.
• Drain any fat from the pan. Add 1/3 cup of water, the can of Rotel tomatoes and green chilies, and the package of taco seasoning mix. Mix well and continue to cook uncovered for 10 minutes or until the liquid has evaporated. Remove the skillet from the heat and set aside to cool for 10 minutes.
• Place a wonton wrapper in each muffin cup, and gently press down into the cup. Add one tablespoon of the ground turkey mixture and one tablespoon of cheese. Top with another wonton wrapper, then another tablespoon of the ground turkey mixture and another tablespoon of cheese. Repeat this process for all muffin cups.
• Use a pastry brush and lightly brush the top of each taco cup with vegetable or olive oil.
• Bake for 12-15 minutes or until the wonton wrappers are golden brown and the cheese has melted.
• Remove from the oven and let cool for ten minutes. Use a fork to lift the taco cups from the muffin pan and serve immediately.
• Optional: garnish with sour cream, cheese, shredded lettuce, salsa, Pico de Gallo, etc.

TURKEY FILLED WONTON CUPS

Steps:

• Make your wasabi mayo first. You can also make this the night before.
• Be mindful, as it sits it gets stronger.
• Preheat your oven to 350 degrees.
• Spray a mini muffin tin with cooking spray.
• Place one wonton wrapper into each hole. Making sure it is pressed down to the bottom.
• Bake at 350 degrees for 10-12 mins or until golden.
• In a large bowl, combine turkey, onion, garlic & ginger.
• Season with pepper, to taste.
• Add the soy sauce.
• Mix together well (careful not to over mix or meat will be tough).
• You want the mixture to be a nice light brown color.
• Place a medium saute pan over medium heat.
• When your pan is hot, add the turkey mixture & cook until done (it should take just a few mins).
• To assemble:
• Place a small spoonful of the turkey mixture into each cooked wonton wrapper.
• Garnish with a small dollop of the wasabi mayo & a sprig of thinly sliced green onion (optional).

TACO WONTON CUPS

Steps:

• Preheat oven to 350 degrees.
• Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
• Bake wonton cups for 5-7 minutes until light golden brown.
• Filll each wonton cup with 2 Tablespoons of seasoned ground beef and shredded cheese.
• Return filled cups to the oven and bake for about 6 more minutes, until the cheese is melted and the wonton cups are golden brown.
• Add 1 Tablespoon of salsa to each wonton cup.
• Garnish each cup with a teaspoon of sour cream and a jalapeno slice.

TASTY TACO CUPS

Steps:

• Preheat oven to 375° F. Brush cups of regular size muffin pan with vegetable oil or spray with non-stick spray; set aside.
• Brown and crumble ground beef in skillet over medium heat. Drain in colander; rinse well under hot water to remove as much grease as possible; drain well. Return to skillet. Over medium heat, add taco seasoning, Rotel tomatoes, and water. Stir to combine. Cook uncovered for 10 to 15 minutes or until most of liquid has evaporated. Cool 10 minutes. (See Tip 4)
• Layer taco cups in muffin cups as follows: (1) wonton wrapper; (2) 1 tablespoon meat mixture; (3) 1 tablespoon shredded cheese; (4) another wonton wrapper; (5) another tablespoon of meat mixture; (6) another tablespoon of shredded cheese. Brush top lightly with vegetable oil.
• Bake at 375° F for 12 to 15 minutes or until wonton wrappers are golden brown.
• Remove from oven; let cool 10 minutes. Remove from muffin pan. (See Tip 5)
• If desired, garnish with sour cream and/or sliced green onion tops. Serve warm.
• Yield: 12 Tasty Taco Cups.

WONTON TACO SALAD CUPS

Steps:

• Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
• Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
• In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
• To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
• Transfer the taco cups to a platter and 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.

WONTON TACO CUPS

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

TURKEY WONTON SOUP

Steps:

• Line a baking sheet with parchment paper. Combine first seven ingredients, and 1 tsp. sesame oil, in a bowl. Lay a few wonton wrappers on a work surface. Lightly moisten edges of wrappers with cold water. Place 2 tsp. of turkey mixture in the centre of each wrapper. Fold wrappers in half lengthwise. Press firmly on edges to seal. Now bring the two corners together so they overlap and press firmly together. Set wontons on the baking sheet, not touching. Repeat these steps with remaining filling and wrappers. Bring a large pot of water to a simmer. In another pot, bring stock to a simmer. Add wontons to the water and simmer 3 minutes, until they rise to the surface, are cooked and look somewhat translucent. While wontons cook, add bok choy, green onion and remaining sesame oil to the stock. When cooked, lift wontons out of the water with a slotted spoon and add to the stock. Simmer 1 minute, and then ladle soup into four bowls, each with 6 wontons in them. Flavour the soups, if desired, with some hot fresh chilies or chili sauce. Note: Wonton wrappers are sold fresh in our Produce Department and frozen in our Frozen Foods Department. Thaw the latter before using.