Chicken Bacon Ranch Wonton Cupcakes
Chicken, bacon and ranch is a beloved flavor combination known to be a comfort food classic, so I was excited to lighten it up into these Chicken Bacon Ranch Wonton Cupcakes. I’m not even a huge ranch fan, but I loved these. They taste so decadent you will never believe they’re only 152 calories or 4 Weight Watchers SmartPoints each on myWW Green, Blue and Purple. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! These crispy wonton cups are bursting with seasoned chicken, crisp bacon, creamy ranch dressing and sharp cheddar cheese. Tell me you’re not drooling just thinking about it. I won’t believe you!
Not only are these Chicken Bacon Ranch Wonton Cupcakes sinfully delicious and surprisingly light, they’re also really easy to make and they come together quickly, so they’re a perfect weeknight meal. I like to have two wonton cupcakes with a veggie side dish and at that point I’m usually full, but I can grab a third if I’m still hungry. I love that kind of easy portion control!
Looking for more ways to use wonton wrappers? I’ve got you covered! Check out my recipes for Chicken Parmesan Wonton Cupcakes, Mini Cinnamon Apple Tarts, Taco Cupcakes, French Dip Cupcakes, Berries and Cream Cinnamon Dessert Cups, Buffalo Chicken Cupcakes, Cheeseburger Cupcakes, Lasagna Cupcakes and many more!
Chicken Bacon Ranch Wonton Cupcakes
Ingredients
- 1 lb uncooked boneless skinless chicken breasts
- 1 tablespoon ranch seasoning, I used Hidden Valley
- 2 teaspoons canola oil
- 5 slices center cut bacon, cooked crisp and chopped
- ¾ cup yogurt-based ranch dressing, such as Bolthouse Farms
- 24 wonton wrappers
- 4 oz 2% shredded sharp cheddar
Instructions
- Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
- Place the uncooked chicken strips into a Ziploc bag and sprinkle with the ranch seasoning. Seal the bag and shake/massage until the chicken is coated with the seasoning.
- Bring the canola oil over medium heat in a medium sized skillet. When the oil is hot, add the chicken pieces and stir them around to coat with oil. Arrange them into a single layer and cook for 5-7 minutes, flipping occasionally, until the chicken strips are cooked through. Remove the chicken to a cutting board and chop into small pieces.
- Place the chopped chicken into a mixing bowl and stir in the chopped bacon and ranch dressing until well combined.
- 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. Sprinkle about half of the shredded cheddar evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and shredded cheddar.
- Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through. Remove the muffin tin from the oven and allow to cool for 2-3 minutes before removing from the tin.
Notes
4 per cupcake (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)