Mediterranean Wonton Cupcakes

Mediterranean Wonton Cupcakes

At first glance, this Mediterranean Wonton Cupcakes recipe may seem like I just took a bunch of my favorite things out of my fridge and piled them into wonton cups, but I swear this combination was premeditated. I have been on a hummus kick lately and I started thinking a wonton cupcake using Greek flavors would be amazing. I mean, hummus mixed with feta cheese, kalamata olives, spinach, tomatoes, herbs and chicken all baked together in a wonton cup? Tell me that doesn’t sound incredible.

So I tried it, and it is incredible. Nailed it. 

As always, these Mediterranean wonton cupcakes are super easy to make and great for a weeknight meal. The leftovers also make perfect lunches. Looking for more wonton cupcake recipes? Try Chicken Parmesan CupcakesTaco CupcakesLasagna CupcakesFrench Dip CupcakesEnchilada CupcakesHawaiian BBQ CupcakesBuffalo Chicken CupcakesWhite Vegetable Lasagna Cupcakes, and Cheeseburger Cupcakes

If you’re looking for other Mediterranean-inspired recipes using similar ingredients (to use up the leftovers!) you may want to try Mediterranean Pasta in Creamy Feta SauceChicken Souvlaki Salad, Mediterranean Chicken WrapsPasta with Feta and Roasted Vegetables, or Spanako-Pasta.

Mediterranean Wonton Cupcakes


Mediterranean Wonton "Cupcakes"

Yield: 8 cupcakes


  • 2/3 cup fresh baby spinach, torn into pieces
  • 2 cups diced or shredded cooked boneless, skinless chicken breast
  • ½ cup garlic hummus
  • 8 pitted Kalamata olives, sliced or diced
  • 3 grape tomatoes, diced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 16 wonton wrappers (typically found in the produce section)
  • 4 oz crumbled feta cheese


  1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
  2. Place the torn spinach leaves in a small skillet over medium-low heat and stir for about 2 minutes until wilted. Remove from heat.
  3. In a medium bowl, combine the wilted spinach, chicken, hummus, olives (can reserve a few slices to top if desired), tomatoes, oregano and basil. Stir to combine until fully mixed.
  4. 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 feta 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 feta cheese.
  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

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

Weight Watchers Points Plus:
4 per “cupcake” (P+ calculated using the recipe builder on

Nutrition Information:
176 calories, 12 g carbs, 1 g sugars, 7 g fat, 2 g saturated fat, 15 g protein, 1 g fiber (from

An Emily Bites Original