Friends, I’m so excited to introduce you to these Sesame Chicken Wonton Cups. They are the perfect sassy little appetizer that comes together in a snap and doesn’t require a million ingredients!

Chicken Wonton Cups on a black plate

I originally shared this recipe on May 22, 2012. I have updated the images and some of the text today.

Why We Love This Recipe For Sesame Chicken Wonton Cups

You know that sinking feeling you get when you’ve been invited to a party and know you have to bring some kind of impressive food situation? But you’re feeling overwhelmed (1) because you don’t have a ton of time and (2) because you have no idea what that particular impressive food situation will be.

Well, worry no more! These Sesame Wonton Cups are the perfect solution. A super yummy and quick chicken salad is spooned into these awesome crispy wonton cups and boom you’re done.

The only thing left to do is prepare yourself for all of the swooning and adoration that will be coming your way.

I also can’t say enough about this chicken salad. Tender chunks of chicken are tossed with an absolutely delicious sweet and savory dressing that’s made with tahini, tamari, mayonnaise and you guessed it… maple.

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.

Here, check out how easy they are to make!

Asian Chicken Wonton Cups on a black plate alongside wine

Key Ingredients For This Recipe

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.

Tahini

Tahini is essentially sesame seed paste. If you have an allergy you can swap it out using peanut butter of sunflower seed butter.

Black sesame seeds

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.

Chicken Wonton Appetizers on a black plate

Step-by-Step Instructions to Make These Chicken Wonton Appetizers

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

How to store the chicken salad

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.

Can wonton cups be made ahead of time

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!

Other ways to enjoy wonton cups

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 beefchicken salad, and shredded pork with peach barbecue sauce

Chicken Wonton Appetizers on a black plate

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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These Sesame Chicken Wonton Cups are the perfect sassy little appetizer that comes together in a snap and doesn’t require a million ingredients! {Dairy Free} | Healthy Seasonal Recipes | Katie Webster

Sesame Chicken Wonton Cups


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Katie Webster
  • Total Time: 1 hour 40 minutes
  • Yield: 24 1x

Description

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


Ingredients

Units Scale
  • 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

  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.

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!

  • 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

Here are the original images associated with this blog post.

A close up of Wonton and Chicken cups
A mini muffin tin with uncooked wonton wrappers stuffed into each muffin welll before baking
A cutting board with wonton cups lined up on an orange cloth
wonton cup appetizer table with text