By:Nagi
75 Comments
Everything tastes better in miniature form! These Caesar Salad Wonton Cups are made using wonton wrappers as the cups.They bake crispy and golden with just a light spray of oil. A great shortcut for appetizers!
Caesar salad Wonton Cups
Because I had leftover ingredients from the Chicken Caesar Salad I shared earlier this week, I decided to use them up by making little bite size versions.Caesar Salad overload?Never! Especially not when you transform them into these cute little cups.
I love bite size food not only because they’re cute, but also because you don’t need crockery or utensils (very attractive for someone who doesn’t have a (working) dishwasher). Plus the other big benefit of this recipe is that you can prepare all the elements in advance – including the wonton cups which stay crispy for days in an airtight container. Thenon the day, you simply toss all the caesar salad ingredients in a bowl and spoon into the wonton cups.
I’ve tried salads in cups before. What I found is that salads in vinaigrette or similar watery dressings don’t really work that well. You need a salad with a thick dressing so the salad stays together and doesn’t fall out when you take a bite. Caesar salad is perfect because the dressing holds everything in the cup with each bite.
And you know how the best part of caesar salads are the crunchy croutons? Well, you get evenmore crunch with these Caesar Salad Wonton Cups!Perfect crunch to greens ratio if you ask me. 🙂
Signing off, keeping this post short and sweet because I think I dribbled on enough about Caesar Salad earlier this week!Love to hear if you give this a go!
Some more mini one-bite Appetizers!
Spicy Little Muffin Tin Chicken Tostadas
Smoked Salmon Appetizer Bites
Mini Pizza Potato Skins
Vegetarian Garlic Stuffed Mushrooms
Prawn / Shrimp Taco Appetizers
Quiche Toast Cups – mini quiche made with bread!
Thai Chicken Salad Wonton Cups
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Caesar Salad Wonton Cups
Author: Nagi | RecipeTin Eats
Prep: 20 minutes mins
Cook: 10 minutes mins
Total: 30 minutes mins
Appetizer, Starter
4.83 from 17 votes
Servings12
Tap or hover to scale
Everything tastes better in miniature form!
Ingredients
- 12 wonton wrappers
- 2 1/2 cups cos/romaine lettuce , shredded
- 1 cup cooked chicken , diced
- 1 1/2 bacon rashers , diced
- 1/4 cup bread , diced finely (preferably stale)
- 2 tbsp parmesan cheese , freshly grated
- 2 tsp fresh parsley , finely chopped (optional - for garnish)
- Salt
- Olive oil spray
Dressing
- 1 garlic clove , minced
- 2 anchovy fillets
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup mayonnaise , preferably whole egg
- 1/2 cup freshly grated parmesan cheese
- Milk , to adjust consistency
- 1/4 tsp salt
- Black pepper
Instructions
Preheat oven to 180C/350F. Fit the wonton wrappers into each hole of a standard size muffin / cupcake tin (not mini and not Texas muffin tins!). Spray the wontons lightly with olive oil. Bake for 8 to 12 minutes, until golden and crispy. Remove from oven and set aside to cool.
Heat a small non stick pan over high heat. Spray with oil, add bacon and sauté until crispy, then remove and drain on absorbent paper towel.
Return pan to stove, reduce heat to medium high and spray pan with oil. Add finely diced bread. Shake pan (or stir) to brown evenly. Remove mini croutons from pan, scatter over a pinch of salt and set aside.
Place Dressing ingredients in a blender or food processor and whizz until smooth. If it seems too thick, use a tiny splash of milk to adjust the consistency.
Place cos lettuce, chicken and bacon in a bowl with 6 to 8 tbsp of dressing (depending on how much dressing you want to use) and toss gently to combine.
Divide the salad between the wonton cups, top with croutons, a pinch of parmesan and a sprinkle of parsley.
Serve immediately.
Recipe Notes:
1. This makes 1 1/4 cups of dressing. I found it difficult to make a smaller quantity in my food processor. Keep leftover dressing in the fridge - it will keep for a week. However, my mum made a sensible suggestion - if you use a mortar and pestle to grind the anchovy and garlic to a paste (and assuming you are using finely grated parmesan) then you don't need a blender which means you can make a smaller quantity of dressing (half the dressing is plenty for 12 wonton cups).
2. Nutrition per serving.
Nutrition Information:
Serving: 54gCalories: 117cal (6%)Carbohydrates: 8.1g (3%)Protein: 7.2g (14%)Fat: 6.1g (9%)Saturated Fat: 1.7g (11%)Cholesterol: 19mg (6%)Sodium: 338mg (15%)Potassium: 72mg (2%)Sugar: 0.9g (1%)Vitamin A: 100IU (2%)Vitamin C: 2.5mg (3%)Calcium: 50mg (5%)Iron: 0.9mg (5%)
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Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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75 Comments
Deb Benson saysI don’t see where the chicken was cooked in the recipe?
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- Debbie C says
I made this last night for a ladies night. They were a hit. I liked that I could make the wrappers, croutons and dressing (I skipped the anchovies) the night before. Will be making these again. Thank you Nagi!Reply
- Lisa says
Nagi, what a great idea! I made these for my Mother in law’s 85th birthday party. They were a HUGE hit. I couldn’t find wonton wrappers, so I used phyllo dough cups that you can get frozen. Smaller than wonton wrappers, so I made about 4 dozen appetizers with the salad recipe. Also had to make sure salad ingredients were cut on the smaller side! Everyone raved about them. They were the first item refilled on the buffet, the first item I ran out of, and the first item people were asking for more of! I was a little apprehensive about the anchovies in the salad dressing, but once you have it made, you don’t get a “fishy” taste. It blends in and seasons the dressing. This is now my go to Cesar salad dressing! Long post, but wanted to say THANK YOU FOR SHARING!Reply
- Nagi says
Awwwww – that’s great Lisa! And happy birthday to your mother-in-law!! N x
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- Sanaz says
It was awesome. I made it for my son’s birthday and everyone just loved it.
I love all your recipes with all details and options you normally explain in your notes.
Thank you.Reply
- Charlie says
These are always a hit whenever I make them!Reply
- Deb says
Delicious
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- Ashley says
Can you use Greek yogurt instead of Mayo?
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- Nagi says
Hi Ashley, you can! Try this one here: https://www.recipetineats.com/yogurt-salad-dressings N x
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- Amanda Clarke says
These were gone in a flash ! I made double and served them, made the mistake of saying there was more and they all wanted MORE. Will definitely make again, thank you. ( I used some leftover pork – the sauce was amazing)Reply
- Natalie Skinner says
Hi how far in advance can you put filling into wontons? Im going to school funtion and need to take something cold these be great but not served instantly, I think will be fine.
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- Nagi says
Hi Natalie – Up to an hour or so I’d say – N x
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- Natalie says
👍🏼👍🏼
See AlsoBaked Spaghetti (Epic!)Reply
- Jane says
I made this and it was delicious and looked gorgeous. The sauce tastes beautiful and goes perfectly with the ingredients.Reply
- Nagi says
I’m so glad you loved it Jane!
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- Iresha Tasha says
I was wondering if it would be possible to remove the anchovy fillets from the dressing. How would this affect the dish as a whole?
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- Nagi says
Hi Iresha, that’s perfectly fine to leave them out – N x
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- Nicole Larsen says
I made these as a trial for my daughters 21st party, serving them at my father in laws 80th birthday. They were the first to go, even my extremely fussy nieces loved, loved, loved them. They were super crunchy and the dressing is amazing, I’m never buying shop caesar dressing again!!Reply
- Nagi says
Great Nicole!!
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- Gladys says
Can l freeze the cooked wonton case as l want to get organised for a party and l need to make thing ahead of time Cheers Gladys
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- Nagi says
Hi Gladys, I personally would cook them and just store in an airtight container. Defrosting them may make them soggy and you’d need to crisp them up in the oven.
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- gladysharley says
Thank you for your reply.How many days could l store them in a air tight container as l need to be organised for a partywell a head of time .
Cheers GladysReply
- Nagi says
I’d say a couple of days would be fine ☺️
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- Kim says
Can i do it without the bacon?Reply
- Nagi says
you sure can!
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- Lakisha says
Hello Nagi I am so excited to make these what I wanted to know is do I need egg roll wrappers or the actual wonton wrappers? The wonton wrappers seem too small. Thank you in advance. Im making these this weekend for Mothers day brunch. Also do I need to brush both sides with OO or just one?
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- Nagi says
Hi Lakisha! The wonton wrappers are the perfect size for my muffin tin 🙂 Spray both sides for extra crunch!! N xx
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- Lakisha says
Thank you Nagi! 🙂
- Mel says
What another fabulous recipe. I made this as a part of a tapas menu I did for a birthday dinner. Everyone loved them so tasty and easy to prepare. They were also great the next day for lunch. Going to be a regular item that I cook now. Thank you Nagi 😊Reply
- Nagi says
Love hearing that Mel! Thanks for sharing your feedback! N x ❤️
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- Susan in Virginia says
I haven’t made these yet but what’s not to like? This is exactly what I was looking for. We’re having a pot luck at work and there is nothing to heat anything up with except a microwave. Not that I don’t love a cheesy dip or meatballs from a crock pot, but that’s getting old. It would be nice to have something different and fresh that I could make ahead. This is it! I will admit that I’m not going to make the Caesar dressing, I’ll use my favorite store bought. This is a great fresh idea. I may try a ranch salad too, for those that don’t like Caesar.Reply
- Nagi says
I hop you love this Susan!! Gosh I haven’t made these in ages, must make them again soon! N x
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- Mary Naughton says
How far ahead can you make the wonton cups? Having a party and if I could make the cups in advance and fill at last moment that would be great!Reply
- Nagi says
Hi Mary! You absolutely can – I’d say 2 days is safe, 3 days is probably fine too!
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- Pamela says
For whatever reason I can’t print your recipes-anyway you can change your format——
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- Nagi says
Looking into it Pamela!
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- JazzLo says
Hi, I made this for my party, however the wonton skin is not crispy, what did I do wrong? Should I get rid off the flour that is on the wonton skin? Please help, I really want to make it again.
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- Nagi says
Hi! I’m sorry to hear that 🙁 Just keep them in the oven until they are crispy! The flour is fine, it is what keeps them dry-ish and helps them crisp up 🙂 N x
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- marideth duhaime says
planning to make this on my coming baby shower 😀
i cant wait to try it!!Reply
- Nagi says
PS CONGRATULATIONS!!!
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- Nagi says
Hope you love it!!
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