These Crispy Chicken Wonton Bites are the appetizer that disappears first at every party. Little wonton wrappers are baked or fried into golden cups, filled with a creamy, seasoned chicken mixture, and served with sweet chili sauce for dipping. Crunchy, savory, and totally poppable — you’ll want to make a double batch. This recipe was written for the @proteinpackedrecipestellar reel, which showed no written recipe.
Ingredients
- 24 wonton wrappers
- 1 lb ground chicken
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons neutral oil, for brushing
- Sweet chili sauce, for serving
Instructions
- Preheat: Heat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin.
- Shape the cups: Press a wonton wrapper into each muffin cup, brush lightly with oil, and bake for 5 minutes until just starting to set. Remove from the oven.
- Make the filling: In a skillet over medium heat, cook the ground chicken, breaking it up, until no pink remains, 6–8 minutes. Drain any excess liquid. Stir in the cream cheese, mozzarella, green onions, garlic, soy sauce, sesame oil, pepper, and red pepper flakes until creamy and combined.
- Fill: Spoon about a tablespoon of the chicken mixture into each par-baked wonton cup.
- Bake: Return to the oven for 8–10 minutes, until the wrappers are deep golden and crisp and the filling is hot and bubbling.
- Serve: Cool 2–3 minutes in the tin, then transfer to a platter and serve warm with sweet chili sauce for dipping.
Pro tip: Assemble the cups no more than an hour ahead of baking — the wrappers stay crispest when filled and baked back-to-back. Leftover filling keeps 3 days refrigerated and reheats beautifully.
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Estimated nutrition per serving (4 bites): 280 calories, 16g protein, 24g carbs, 13g fat, 1g fiber.
