Sesame Chicken Wonton Cups
If you need a fun appetizer idea, you’re in the right place! These crispy wonton cups are filled with a tasty Sesame Chicken Salad with tender chunks of chicken are tossed with an absolutely delicious sweet and savory dressing that’s made with tahini, tamari, mayonnaise and maple syrup. I then added snow peas, carrots, scallions and a sprinkling of fresh herbs to brighten it up and add texture. It is awesome on its own, but even better in the wonton cups.
Don’t miss How To Make Wonton Cups, 15 Minute Chicken Salad Appetizer Bites. If you love the filling for these Chicken Wonton Cups try our Sesame Chicken Salad Lettuce Wraps which is inspired by this recipe!
Ingredients For Sesame Chicken Wonton Cups
- Chicken: Boneless skinless chicken breast is the best for this recipe. It’s lean, juicy, and easy to cut into even little squares. You’ll need about 8 ounces. You could use tenders instead, but you would have to adjust the cooking time slightly.
- Wonton Wrappers: Look for packages of soft refrigerated wonton wrappers with tofu often in the produce section in large supermarkets. Or find them in Asian markets. If frozen, thaw in the refrigerator for 24 to 48 hours before using. You’ll need to coat them with a little cooking spray before baking so they crisp up and don’t dry out.
- Sesame Chicken Salad Dressing: Tahini is a thick sesame seed paste with a texture similar to peanut butter. You can swap it out using peanut butter of sunflower seed butter. For savory flavor and saltiness add in soy sauce or tamari sauce and a splash of Maple Syrup to balance. And Mayonnaise adds body.
- Veggies and Herbs: Snap Peas or snow peas, Carrot, Green onions or scallions and Basil and/or cilantro. Radishes would also be good in this or very finely shredded cabbage.
- Black sesame seeds for garnish: I love adding black sesame seeds as a garnish because I think they contrast the color of the chicken salad well, but this step is totally optional.
How To Make Chicken Wonton Appetizer Bites
Step 1: Cook chicken
Place the 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.
Step 2: Bake wonton wrappers
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.
Step 3: Marinate cooked chicken
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.
Step 4: Assemble chicken wonton appetizers
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.
FAQs and Expert Tips For Chicken Wonton Cups
Chicken salad will stay good in the fridge for up to 2 to 3 days, although it’s best eaten fresh (or after a few hours of chilling time). Store the chicken salad in an airtight container.
These homemade wonton cups can be kept in a tightly sealed baggie for up to 24 hours. They don’t last much longer than a day and lose their crispness the longer they sit on your counter, so your best bet is to eat them as soon as possible. If you’re making these baked wontons for a party later in the day, go ahead and make them the morning or afternoon of the event. These wonton cups will be fine that same night!
You can fill these easy baked wonton cups with all sorts of goodies. A few things you could stuff inside these baked wonton cups are slow cooker maple chipotle beef, chicken salad, and shredded pork with peach barbecue sauce.
Additional Appetizer Recipes to Try
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Sesame Chicken Wonton Cups
- Total Time: 1 hour 40 minutes
- Yield: 24 1x
Description
These crispy wonton cups are filled with a tasty Sesame Chicken Salad with tender chunks of chicken are tossed with an absolutely delicious sweet and savory dressing that’s made with tahini, tamari, mayonnaise and maple syrup. I then added snow peas, carrots, scallions and a sprinkling of fresh herbs to brighten it up and add texture.
Ingredients
- 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
- 1/2 cup thinly sliced snow peas
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced scallions
- 2 tablespoons chopped basil and/or cilantro
- black sesame seeds for garnish, optional
Instructions
- 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.
Notes
Cooking Tip:
These homemade wonton cups can be kept in a tightly sealed baggie for up to 24 hours. They don’t last much longer than a day and lose their crispness the longer they sit on your counter, so your best bet is to eat them as soon as possible. If you’re making these baked wontons for a party later in the day, go ahead and make them the morning or afternoon of the event. These wonton cups will be fine that same night! The chicken salad can be prepared up to 6 hours in advance.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Serving Size: 1 appetizer
- Calories: 54
- Sugar: 1 g
- Sodium: 142 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
I originally shared this recipe on May 22, 2012. I have updated the images and some of the text today.
I wanted a sesame type dressing to have an Asian inspired type salad with left over sesame coated chicken tenders I had, and this looked good. I made it without the maple as didn’t want sweet in this particular salad, and it was still great. I used you ideas here for shredded carrots, scallions, herbs, and also added bed of spinach, red bell pepper, steamed edamame, baby corn..things I had around to use and make it colorful. I am sure I would like these wontons too, and will need to keep it in mind when need a fun appetizer sometime. But it turns into a great salad anytime!
I’d give a 4.5 stars instead of 4 if it would let me. I really like this cute little wonton cup treat! I cannot believe how easy it was to make. As a single mom of a 21 month old, I was able to make this easily with lots of toddler interruptions and it still turned out great. I feel like it is missing a little acid or citrus bite, or I’d say 5 stars. I think next time I will add some ginger and/or lime to make it a little lighter and brighter. I did use fresh basil and followed all the instructions, but couldn’t find black sesame seeds so just used white.
Hi Kate. I am so glad to have your feedback! Thanks so much. Love the idea of adding in a squeeze of lime. I’ll have to try that next time!
Could you make these ahead of time then fill them when ready to eat?
Sorry for the delay in responding Sherry. Hope it is not too late. Yes indeed you can (and I have.) Keep the wontons in a bag or storage container on the counter. The chicken salad will look prettiest if you don’t stir it together until just before serving.
So cute and delicious. I made ahead of time then filled. They were a hit.