Friday, July 11, 2014

Chicken Wonton Cups

Cooking is an experience. It's an art. It's fun. So when something that the mind creates comes out extremely well, the reward is being able to indulge in the masterpiece.

I'm still on a healthy eating kick but I needed a break for a few hours. I've seen a bunch of recipes for wonton cups stuffed with various meats,cheeses and veggies. This one here is pretty simplistic. The garlic aioli and Sriracha Sauce is a great finisher to this delicious appetizer. 

Wonton Chicken Cups


½ cup Boneless Chicken – marinated in your favorite BBQ Sauce and then baked
6 Wonton Wraps
2 Tablespoons Panko Breadcrumbs - toasted
1/8 cup Spinach
1 Shallot – diced
1/8 cup Carrot Straws
Sriracha to taste
Sprinkle of Salt
Olive Oil
Cooking Spray

Garlic Aioli
3 Tablespoons Mayo
1 Clove Garlic
¼ teaspoon Salt
1 teaspoon Lemon Juice
Pinch of Pepper


1.     Preheat the oven to 375.
2.     In a medium sized skillet, heat up a tablespoon of olive oil and sauté the garlic for 5 minutes. Set aside.
3.     Once cool, in a small bowl, mix the garlic with the mayo, salt, lemon juice and pinch of pepper.
4.     In the same skillet, sauté the spinach and shallot for 3-4 minutes.
5.     Add the carrot to the mix and continue to sauté for 3 more minutes. Set aside.
6.     Spray a muffin pan with cooking spray and press each wonton wrappers into a section of the pan.
7.     Sprinkle the cups with salt and bake for 8-10 minutes.
8.     Take the cups out of the oven and remove the cups from the pan. Place on a serving tray.
9.     Fill the cups with the cooked chicken, spinach, carrot and shallot mix.
10. Top with the toasted Panko, garlic aioli, and Sriracha.