Sesame Chicken Wonton Cups
by Katie Webster
October 30, 2017 (updated 9/20/22) Jump To Recipe
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!
I originally shared this recipe on May 22, 2012. I have updated the images and some of the text today.
Table of contents
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!
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.
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
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
- You’ll love these Taquito Salads Appetizer Bites
- Yes, you really only need 15 minutes for these 15 Minute Chicken Salad Bites with Cranberries and Walnuts.
- And don’t miss checking out these Easy Sesame Chicken Lettuce Wraps
- Or these vegetarian Mini Tacito Salads.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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
To make ahead: Can be prepared through step 3 up to 6 hours in advance.
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
- 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
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!
- 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
Keywords: Sesame Chicken Appetizer,wonton cups,chicken wonton cups
Here are the original images associated with this blog post.
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
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.
★★★★★