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Dec 28
60

Chicken Parmesan Wonton Cupcakes

Chicken Parmesan Wonton Cupcakes

Oh man, what a comeback! As several of you mentioned recently, it’s been a while since I posted a new savory wonton “cupcake” recipe. I had one person make a snarky remark on my Facebook page that they were tired of them and I let it get to me. I know, I know, I’ve got to have thicker skin than that if I am going to be putting myself out there on the internet like this. Of course one person out of thousands shouldn’t have influenced me (can’t please ’em all), but unfortunately I got worried that the feeling was more widespread and I stopped posting them for quite a while. Well don’t worry, I’ve heard you all loud and clear: you miss the wonton cups! (Yay, I did too!)

Chicken Parmesan Wonton Cupcakes

So here I am, going back to my roots, so to speak. For those of you who have been craving a new main course “cupcake” recipe, I think you’ll find these Chicken Parmesan Wonton Cupcakes were sooooo worth the wait. Not to pat myself on the back, but seriously, these are incredibly delicious. You get all the saucy, cheesy goodness you crave and the crouton crumbs on top give you that crunchy, breaded texture of chicken parmesan from an Italian restaurant. *Swoon*

Now these babies are worthy of a “cupcake” comeback. I promise I won’t make you wait so long for the next one. Don’t forget to check out my Easy Slow Cooker Shredded Chicken post- the perfect way to make shredded chicken for this recipe!

Chicken Parmesan Wonton Cupcakes

Looking for more wonton “cupcakes”? Try Taco Cupcakes, Lasagna Cupcakes, French Dip CupcakesEnchilada Cupcakes, Hawaiian BBQ Cupcakes, Buffalo Chicken Cupcakes, White Vegetable Lasagna Cupcakes, and Cheeseburger Cupcakes


Print

Chicken Parmesan Wonton "Cupcakes"

Yield: 8 cupcakes

Ingredients:

  • 2 cups cooked boneless, skinless chicken breast, diced small or shredded
  • ¾ cup pasta sauce
  • ¾ teaspoon Italian seasoning
  • 16 wonton wrappers (typically found in the produce section)
  • 1 cup (4 oz) shredded 2% Mozzarella cheese
  • 0.5 oz seasoned croutons, crushed (I just smushed mine by hand until I had some crumbs and some chunks)
  • 2 teaspoons grated Parmesan cheese

Directions:

  1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
  2. In a medium bowl, combine the chicken, pasta sauce and Italian seasoning. Stir to combine until fully mixed.
  3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella.
  4. Mix together the crushed croutons and Parmesan in a small dish and sprinkle it evenly over the top of each cup.
  5. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

MyWW SmartPoints per (1 wonton cup) serving: (SP calculated using the recipe builder on weightwatchers.com)

Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints

Weight Watchers Points Plus:
4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
159 calories, 12 g carbs, 2 g sugars, 4 g fat, 2 g saturated fat, 17 g protein, 0 g fiber (from myfitnesspal.com)

An Emily Bites Original

60 comments on “Chicken Parmesan Wonton Cupcakes”

  1. can’t wait for you to make them for me, babe!

    sincerely, fiancee bites

  2. Yay! Looking forward to trying them. I left you a comment on your cincinnati chili yesterday that was anything but snark. Your recipes are delicious, and I for one am thankful for all that you do. Happy New Year!

  3. I’m a new follower, so I’m EXTRA glad you posted a new wonton cupcake recipe because not only does this one look AWESOME, but it also lead me to all your other cupcake recipes! 🙂 Some people are just jerks; keep doing what you do. 😉

  4. I love your cupcake recipes, I can’t get enough of them. They are easy, filling and always delicious. Keep up the amazing work you do!!

  5. Emily, I, too, love your cupcake recipes, and can’t wait to try this one. I am making Pizza Logs tonight (love, love, love them!), but will make this one next.

    I am so thankful that I found your blog, and I appreciate all you do. I follow WW, so the fact that you provide Points Plus is fantastic. Happy New Year, and please keep up the good work!

  6. Awesome! althought I think I would want to eat much more that just 1 and at 4pt/cupcake, I would be hard breasted to eat even one. As that is 1/6 of my pts now. I think they would be great to take to a party though.

  7. I belong to several bariatric surgery groups and frequently send people here to your site specifically for the wonton “cupcake” recipes–they are the perfect size for us post surgery. Please keep them coming and thanks

  8. Emily, I LOVE everything I have made from your site!! I am super excited to make these, they look amazing! Don’t let the “cupcake” haters get you down. Who doesn’t love a delicious meal with built in portion control?

  9. I’m so glad you brought back the cupcake! I was looking to try a new one a couple of weeks ago. Keep ’em coming!

  10. Do these freeze well? would be great to make a bunch to throw in the freezer and reheat when needed

  11. Made these tonight! They were so tasty and made my apartment smell amazing! Looking forward to them for lunch tomorrow 🙂

  12. Made these last night . . . my first won-ton cupcake experience . . . so easy and SOOOOOO delicious! I’ve made several of your recipes now and have loved them all! I joke with my WW at Work group that this blog is the reason I’ve been successful . . . it’s real food! 🙂 (And I’ve sent them all here too!)

  13. Made these last night and they were a hit with me and my husband! So cheesy and delicious! Main dish “cupcakes” are our new favorite!

  14. Oh my gosh! That sounds so yummy!

  15. Thanks for the post I will try them as little appetizers. Try not to let one person spoil your day. Forgive and move on to greater creative things.

  16. So looking forward to making these! Thank you!

  17. I made these tonight. They we’re my first won ton cupcake experience. I wanted to use up leftover chicken and these we’re so fast and easy to make. Ignore that persons commenton facebook because they have no idea what they are talking about. Your recipes keep me going forward in my weight lose journey. Thank you Emily!

  18. Could I use seasoned breadcrumbs in replace of the crushed croutons? Thanks!

  19. Hi Emily- I was looking for meals that would be easily transportable, since we’re sometimes picking up our daughter from one practice to go to another, and she needs to eat in the car. I remembered hearing about your cupcakes on the WW boards, so we decided to try three cupcakes/muffins- lasagna, french dip, and chicken parm meatloaf muffins. I figured at least one would be a hit; all three were! And none of us could decide which was the best because they were all delicious! I took them in my lunch that whole week and then went out and bought more ingredients to make more french dip cupcakes. We’re trying the chicken parm and taco ones this weekend.

  20. These sound so good! Have you thought about making reuben wonton cupcakes for St Patrick’s Day? Keep the recipes coming!

    • I’ve shied away from it because I’m not a big sauerkraut fan, but I do think lots of people would like it so I should try it out sometime. Probably too late for St. Patrick’s Day at this point but it’s a good idea. I will definitely keep it in mind! 🙂

  21. I’m wondering how I can cut this back so it’s just 3 PP per cupcake? Any ideas?

  22. I made these last night. I thought they were very tasty. My family enjoyed them also. The only complaint/downfall was the edges were too crispy. Other than that I didn’t modify or stray from the recipe, except to double it! Thanks for the ideas and tasty recipe!

  23. Just found your blog! So, I am very happy that you have returned to your cupcake passion in spite of the snarker! I mean, really! What about people that are NEW to your cupcake concept?!!?? Silly snarker! It is not all about you! #snarkypeopleareinsecurepeople

  24. HEYY! been lookng for a great recipe and im so happy i found this. Cant wait to try them. Just a question, what can i serve this with to make it a full meal? Thank youuu!

  25. My first of your cupcakes…it is delish! Not only do I think so, but my very picky preschooler and my toddler also gobbled them down. Hooray! Can’t wait to try some of the others as well.

  26. I found your website some time ago but I don’t cook a lot so I hadn’t tried any of your recipes. However my goal this summer is to try 2 new recipes a week (many of them yours). I made these today and they were delicious. I can’t wait to try your other recipes.

  27. Made these today (along with the cheeseburger cups and cannoli cups) and they are fantastic and surprisingly filling per cup. Your recipes are fantastic and I’m so happy I came upon your site, hope you will continue to post!! (p.s. my husband gives your recipes a big thumbs up as well!)

  28. It would be good to add to your comments what is best to serve with these. Since the bread exchange is in the wrappers you don’t want bread. Salad sounds good but anything else?

    • Hi Norma, we love roasted vegetables, so I usually serve these with roasted broccoli, cauliflower or green beans. I definitely think veggies are the way to go, so just choose your favorite ones and prepare them as you like 🙂

  29. These look REALLY GOOD! Definitely going to try. Was wondering if you have tried this with alfredo sauce instead of red pasta sauce. Thought it might work. I and will let you know!

  30. I made mine with vegetables.

  31. How will these hold up if made in the morning and served cold in the afternoon?

  32. Hi Emily 🙂
    Both my boyfriend and I work for airlines (chaotic schedules) so I would LOVE to try these as a meal prep kind of thing. How long can I keep them in the fridge to reheat and eat?

    • It’s kind of hard for me to say because these disappear so fast in my house (lol), but I’d guess at least 3-5 days if no one gobbles them up 😉

  33. Hi there! Can I use bread crumbs instead of the croutons? I don’t want to buy a whole bag of croutons to only use them for the topping. And I already have bread crumbs 🙂 Also, how many pounds of chicken breast did you use?

  34. Now I know what I’ll be making for my next potluck! Thanks!

  35. Yet another cupcake winner! Loved the extra crunch from the croutons. Can’t wait to have the leftovers tomorrow. Thanks!

  36. These look larger than standard cupcake size.. are these oversized?

  37. These were so delicious! I’m so happy I doubled the recipe. My husband and one year old daughter couldn’t get enough! Thanks Emily 🙂

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