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Looking for something different for lunch, or planning for a future party? These chicken salad wonton cups are the perfect solution.
Working at home means that I have to think really hard about lunch sometimes. It’s easy to get in the zone of a task and then look up and realize it’s been 6 hours since you last ate.
I’ve taken to having a variety of salad fixings around, either for simple green salads or more creative dishes like broccoli white bean salad. My kids haven’t taken to any form of salad yet, so anything in this category is safe for my own meals.
One of my favorites (and a go-to when I worked at the Whole Foods office) is chicken salad.
You can definitely use bread or lettuce for your base with chicken salad, but why not try chicken salad wonton cups? Baking the wontons in the oven makes them nice and crisp, complementing the creamy chicken salad filling.
chicken salad mix-ins
My chicken salad wonton cups feature the classic add-ins of celery and grapes, as well as sliced almonds for even more crunch factor.
If you like to experiment, add a bit of curry powder to the chicken salad, or try your favorite hot sauce.
Don’t like grapes? I add apple to my tuna salad wraps, and it would work well in chicken too.
You can easily skip the almonds if you’re a nut-free household. If you’re not, try pecans!
how to bake wonton cups
Baking wonton cups is incredibly easy. All you need is a muffin pan and wonton wrappers, as well as some spray oil.
Wondering where to find wonton wrappers? They’re usually in the produce section of large grocery stores, since they do need to be stored in the refrigerator. Be sure to get the smaller square wrappers, not the large eggroll wrappers.
Place a wonton wrapper over a muffin tin well, and then press down gently to have the wrapper fit into the cup. Some of the wrapper will fold over itself, and that’s OK!
You can trim the corners if you want, but I don’t bother. Spray the wrappers with oil and then bake at 350°F until crispy, which is only about 10 minutes.
Once the wrappers cool, you can fill them however you like!
storing & filling wonton cups
I recommend only baking as many cups as you plan to serve. This will help to retain the crispiness.
You can also store them, unfilled, in an airtight container for a few days. Make sure they have completely cooled before doing so, otherwise the retained heat could cause the cups to soften in the container.
When you fill the chicken salad wonton cups, do so just before serving.
Chicken Salad Wonton Cups
- 12 wonton wrappers
- 4 cups diced cooked chicken
- 1 cup halved grapes
- 2 stalks celery, chopped
- 2 green onions, chopped
- 1/2 cup sliced almonds
- 1 cup mayonnaise
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon celery seed
- 1/4 teaspoon black pepper, or to taste
- 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.