Chicken Cordon Bleu Wonton Cupcakes

Chicken Cordon Bleu Wonton Cupcakes

Since my Chicken Cordon Bleu Pasta Bake is one of my favorite recipes and you all love it when I post a new wonton cupcake, I thought it might be time for a mashup of the two. I’m so happy with these Chicken Cordon Bleu Wonton Cupcakes because they’re hearty, super cheesy, full of flavor and I love the bit of crunch from the croutons and the tops of the wontons. The Laughing Cow cheese wedges give an instant creamy texture with minimal work and the crouton topping is used to mimic the breading that usually coats the chicken in traditional Chicken Cordon Bleu.

Chicken Cordon Bleu Wonton Cupcakes

This is an easy meal to throw together quickly on a weeknight and it’s sure to please your family and friends. It’s also a great way to use up extra cooked chicken or deli meat. I used grilled chicken, but shredded, rotisserie or almost any other type would work well. Don’t forget to check out my Easy Slow Cooker Shredded Chicken post- the perfect way to make shredded chicken for this recipe! The leftovers are also great to pack for easy weekday lunches.

Looking for more ways to use wonton wrappers? I’ve got you covered! Check out my recipes for Chicken Parmesan Wonton CupcakesMini Cinnamon Apple TartsTaco CupcakesFrench Dip CupcakesBerries and Cream Cinnamon Dessert CupsBuffalo Chicken CupcakesCheeseburger CupcakesLasagna Cupcakes and more!

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Chicken Cordon Bleu Wonton Cupcakes

Yield: 12 cupcakes

Ingredients:

  • 12 oz (2 ½ cups) cooked diced or shredded chicken breast (I used grilled and diced)
  • 3 oz thinly sliced deli ham, chopped (I used Hillshire Farm Deli Select Ultra Thin Brown Sugar Ham)
  • 8 wedges of The Laughing Cow Light Swiss Cheese Wedges, chopped
  • 1 teaspoon mustard (I used French’s Yellow Mustard)
  • 24 wonton wrappers
  • 6 slices 2% Swiss Cheese, each cut into 4 equal pieces
  • 0.75 oz seasoned croutons, crushed (I just put mine in a baggie and smushed them by hand until I had some chunks and some crumbs)

Directions:

  1. Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
  2. In a microwave-safe mixing bowl, combine the chicken, ham, chopped cheese wedges and mustard and stir together. Place the bowl in the microwave and heat on high for 1 ½ minutes until contents are warm. Use a spoon to mix contents and smush the cheese wedges until they’ve coated the meat.
  1. Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Place one of the 2% Swiss pieces on top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and 2% Swiss cheese.
  1. Bake for 10 minutes and remove from the oven. Sprinkle the crushed croutons evenly on top of each cup and return the pan to the oven for another 8-10 minutes until the wontons are golden brown and the contents are heated through.

Weight Watchers Freestyle SmartPoints:
4 per “cupcake” (SP calculated using the recipe builder on weightwatchers.com)

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

Nutrition Information:
152 calories, 10 g carbs, 1 g sugars, 4 g fat, 2 g saturated fat, 17 g protein, 0 g fiber (from myfitnesspal.com)

an Emily Bites Original