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Barbecue Chicken Wonton Cups

A very simple, but oh-so-adorable little appetizer!  Like little flowers filled with barbecue chicken!

They may look elegant, but they are too easy to make!  Cooking the chicken was what took the longest – and that was only like 8 minutes or something.  An awesome game-day snack (football season has descended upon us again as you all know) or party food.  Don’t you think people would be impressed if you brought these? 🙂

Easily doubled to accommodate your crowd.  I didn’t make these too spicy because my 4-year old was dying to try them, but I think I would definitely add some diced jalapeno next time.  Or do buffalo chicken ones!  So trying that next!


Barbecue Chicken Wonton Cups

Yield: 12

24 wonton wrappers

2 large boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 1/2 tablespoons spicy salt-free seasoning

1/2 cup barbecue sauce

1 1/2 cups shredded Mexican blend cheese, divided

Preheat oven to 375 degrees. Spray a 12-count muffin tin with non-stick spray. Press a wonton wrapper into each muffin cup.

Heat olive oil in a large skillet over medium-high heat. Saute the chicken seasoned with the salt-free seasoning until cooked throughout. Remove from heat, stir in the barbecue sauce and 1/2 of the cheese. Stir to combine everything and melt the cheese.

Place about a tablespoon of the chicken mixture in each cup. Layer with another wonton wrapper and repeat with the remaining chicken mixture. Top with about a tablespoon more of the shredded cheese.

Bake for 18 minutes or until the wontons are crisp and golden and the cheese is melted.



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