Here is another healthy and fun appetizer recipe. This Asian sesame chicken salad is made with chicken breast and sits inside these home-made wonton cups.

sesame chicken wonton cups

This recipe is so eighties-catering-gimmicky I’m almost embarrassed to be sharing it with you. But it tastes so darned good, so here it is. Besides the eighties are really in right now, right? So there. Don’t mock me.


 how to make crispy wonton cups

Need a sassy little appetizer? Got it!

Here is the gimmick: crispy little wonton cups for individual hors d’oeuvres. So here’s what you do: you buy wonton wrappers. Look for them in Asian markets or in large supermarkets, usually along side the tofu. Cut off the corners, and then you pat them into mini muffin pans. Then give them a quick coat with cooking spray and bake them just until crisp and golden. They form a hard little shell. Like a mini tortilla bowl.

Then you can fill them up with yummies like this Asian inspired sesame chicken salad. Or you can go south-west and make a mini taco salad, or fill them with ceviche with mango and cilantro. The possibilities are endless. They are so fun for a passed hors d’oeuvres for a cocktail party.

sesame chicken wonton cups

sesame chicken wonton cups
Rate this recipe
Average: 4/5
3 ratings

Prep Time: 45 minutes

Total Time: 1 hour, 40 minutes

Yield: 24

Calories per serving: 54

Fat per serving: 2 g

Saturated fat per serving: 0 g

Carbs per serving: 6 g

Protein per serving: 3 g

Fiber per serving: 1 g

Sugar per serving: 1 g

Sodium per serving: 142 mg

To make ahead: Can be prepared through step 3 up to 6 hours in advance.


  • 8 ounces boneless, skinless chicken breast
  • cooking spray
  • 24 wonton wrappers, about 6 oz.
  • 2 tablespoons tahini
  • 2 tablespoons soy sauce or tamari sauce
  • 2 tablespoons pure maple syrup, dark or amber
  • 2 tablespoons mayonnaise
  • ½ cup thinly sliced snow peas
  • ½ cup shredded carrot
  • ½ cup thinly sliced scallions
  • 2 tablespoons chopped basil and/or cilantro
  • black sesame seeds for garnish, optional


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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