Best Chicken Wonton Cups Recipes

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.

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).

CHICKEN SALAD WONTON CUPS

Steps:

• Heat oven to 350°F Spray one side of each wonton wrapper with no-stick cooking spray. Press wonton wrappers, coated-side-down into miniature muffin cups.
• Bake at 350°F 10 to 12 minutes until golden brown. Remove from pans; cool.
• Combine chicken, pecans, scallions, carrot and celery.
• Stir in oil, vinegar and thyme. Spoon chicken mixture into wonton cups. Sprinkle with parsley.

BUFFALO CHICKEN WONTON CUPS

Steps:

• Heat oven to 350°F.
• Mix cream cheese and wings sauce in medium bowl until blended. Add chicken and onions; mix well.
• Spray 12 muffin pan cups with cooking spray. Line each cup with wonton wrapper, with edges extending over top of cup. Fill with chicken mixture.
• Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

CURRIED COCONUT MANGO CHICKEN IN WONTON CUPS

Steps:

• Preheat oven to 350 degrees Press the wonton wrappers into mini muffin tins, bake for 5 - 10 minutes or until golden brown. Set aside to cool. (Can be made up to one week in advance stored in an airtight container) Heat the oil in a large nonstick skillet and saute the onion, garlic and ginger for about 3 minutes, until onion softens. Add the chicken, curry paste , coconut milk, chutney, lime juice and salt. Cook, stirring often until mixture bubbles and thickens. cool slightly or chill before spooning into wonton cups. Sprinkle filled cups with cilantro before serving them warm, at room temperature or cold.

BUFFALO CHICKEN WONTON CUPS

Steps:

• Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.

BBQ-RANCH CHICKEN WONTON CUPS RECIPE - (4.4/5)

Steps:

• Cook up your chicken breasts; then chop into small pieces. Preheat your oven to 375° F Combine the chicken, barbecue sauce, and ranch dressing in a medium sized bowl Spray your muffin tins with non-stick spray. Place a wonton wrap in each section and gently press it down to the bottom Place a small spoonful of barbecue-ranch chicken mixture on top of each wrap. Then sprinkle mozzarella cheese on top Then re-layer again: wonton, chicken mixture, cheese. (Each cup will have two layers of all ingredients.) Cook at 375°F for 18-20 minutes. Garnish with cilantro.

CHILI CHICKEN WONTON CUPS

Steps:

• 1. Dice up the cooked chicken, yellow squash, bell pepper, and jalapeno. Combine in a large bowl with the corn, marinara sauce, and spices. Set aside.
• 2. Preheat oven to 375 degrees.
• 3. Prepare a muffin tin with nonstick spray. Line with 2 wonton wrappers in each well, overlapping them to create a "cup."
• 4. Fill each wonton cup with the mixture. Bake 10-15 minutes, or until golden brown around the edges. If desired, add shredded cheese during the last 5 minutes of cooking.

CHICKEN FAJITA WONTON CUPS

Steps:

• Preheat oven to 400 degrees.
• In frypan cook chicken over medium with fajita mix and one cup water until chicken is done and almost all liquid is absorbed, Need at least 2 tablespoons liquid.
• About 15 minutes.
• While chicken is cooking, spray mini muffin tins with cooking spray and put wonton wrappers in each tin to form cups.
• Bake until slightly crisp, about 10 minutes.
• Remove chicken from heat when done and chop into small pieces.
• Mix chicken and minced onion with reserved liquid.
• Fill each cup in this order with: 1 teaspoon of chicken, 4 or 5 pieces of bell pepper, approximately 1/2 teaspoon of ranch dressing, and sprinkle cheese on top.
• Put back in oven long enough to heat and melt cheese, about 5 to 10 minutes.
• Lift out and place on serving platter.

BBQ CHICKEN WONTON CUPS

Steps:

• Preheat oven to 350°.
• Spray a 12 cup muffin pan with nonstick cooking spray.
• Place one wonton wrapper in each cup and press down in the center.
• Pre-bake wonton wrappers for 8-10 minutes, until light golden brown.
• In a small mixing bowl, combine 4 oz. cream cheese, 4 oz. sour cream, 1c. cooked, diced chicken, 1/2 c. shredded cheese, and 2 Tbsp. crumbled bacon. Mix by hand.
• Spoon filling into pre-baked wonton shells. Top with additional 2 Tbsp. shredded cheese, 2 Tbsp. crumbled bacon, and sliced red onion.
• Bake for an additional 8-10 minutes. If necessary, cover with foil for the last few minutes to prevent over browning.
• Remove from oven and garnish with cilantro.

ASIAN CHICKEN WONTON CUPS W VANILLA APRICOT SAUCE

Steps:

• 1. Preheat oven 350 degrees. Coat a 12 cup muffin pan with cooking spray. Press 1 wonton square into each cup. Bake 7 minutes until lightly brown. Cool in pan. Remove and set aside.
• 2. Place chicken, onion, lemon juice, olive oil, soy sauce, and seasonings in medium bowl. Toss to coat. Refrigerate for 30 minute to marinate.
• 3. Heat a large skillet on medium high heat. Add chicken mixture and cook 7 minutes or until chicken is done. Stir in bok choy. cook 1 minute. Drain liquid from pan. Fill each wonton cup with chicken mixture.
• 4. For the vanilla apricot sauce. Mix all ingredients together in small saucepan. Cook until warmed. Top chicken cups with a dollup of sauce. Serve warm

PAD THAI CHICKEN WONTON CUPS

Steps:

• Heat oven to 350°F.
• Spray 24 mini muffin pan cups with cooking spray. Line each with 1 wonton wrapper, extending edges of wrapper over top of cup.
• Bake 4 min. Meanwhile, combine next 5 ingredients in medium bowl.
• Cook egg in nonstick skillet on medium heat until set, stirring occasionally. Add to chicken mixture; mix lightly. Spoon into wonton cups.
• Bake 8 to 10 min. or until filling is heated through and edges of cups are golden brown.
• Sprinkle with nuts.

SOUTHWEST CHICKEN WONTON CUPS

Steps:

• Preheat oven to 350 degrees.
• In a medium-sized mixing bowl, combine chicken, sour cream, salt, pepper, and garlic powder. Set aside.
• In a separate small bowl, combine cheese and southwest seasoning. Set aside.
• Spray 2 muffin pans with cooking spray.
• Place one wonton wrapper in each muffin cup; bake 8-10 minutes, until lightly brown.
• Remove from oven and cool.
• Spoon chicken filling into each wonton cup, filling almost until full.
• Sprinkle with cheese mixture and bell peppers. *Cups will be full.
• Return to oven and bake for an additional 10 minutes, until wontons are golden brown and cheese is melted.