Asian Chicken Wonton Cups
Recently a reader suggested on my Facebook page that I make a potsticker flavored wonton cupcake and these Asian Chicken Wonton Cups are the delicious result. Thanks for the idea, Paula! These wonton cups are stuffed with hearty chicken, mushrooms and cabbage and seasoned with sesame oil, garlic, ginger, soy sauce, sriracha and hoisin sauce (my favorite). My mom was here when I first made them and she said “they have so many layers of flavors!” These Asian Chicken Wonton Cups are filling, flavorful and only 100 calories or 2 WW SmartPoints on the Green, Blue and Purple myWW plans! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! They’re perfect for dinner and reheat well for lunch. You could even set them out as finger food at a party or have one as a snack!
Looking for more ways to use wonton wrappers? I’ve got you covered! Check out my recipes for Chili Wonton Cups, Pizza Wonton Cups, 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!
Asian Chicken Wonton Cups
- 2 teaspoons sesame oil
- 1 lb uncooked 99% lean ground chicken breast, you can substitute ground turkey breast
- 2 garlic cloves, minced
- 1 tablespoon fresh minced ginger
- 3 oz shiitake mushrooms, diced (you can substitute another mushroom if unable to locate shiitake)
- 1 cup shredded green cabbage, or bagged coleslaw mix
- 2 sliced scallions, divided
- ¼ teaspoon black pepper
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Hoisin sauce, divided (found by the other Asian sauces)
- 1 teaspoon sriracha hot sauce
- 24 wonton wrappers
- Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
- Pour the sesame oil in a large skillet or saute pan and bring over medium-high heat. Add the ground chicken and cook, stirring and breaking up into small pieces, until the chicken is cooked through. Add the garlic and ginger to the meat and stir together. Cook for another minute and then add the mushrooms, cabbage, half the scallions and the black pepper. Stir together and cook for 2- 3 minutes until the veggies are softened. Remove from heat. Add the soy sauce, 1 tablespoon of the Hoisin sauce, and the sriracha and stir to combine.
- 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. Press another wonton wrapper on top and fill with the remaining chicken mixture.
- 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. Drizzle the remaining tablespoon of Hoisin sauce onto the tops of the wonton cups and sprinkle with the remaining sliced green onions.
100 calories, 10 g carbs, 1 g sugars, 1 g fat, 0 g saturated fat, 11 g protein, 1 g fiber (from myfitnesspal.com) MyWW SmartPoints per (1 wonton cup) serving: (SP calculated using the recipe builder on weightwatchers.com) Green: 2 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints Weight Watchers Points Plus:
2 per cupcake (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Filling adapted from Damn Delicious
When you post SmartPoints are those freestyle or the older plan? Which btw I prefer!
I wonder what the old Smart Points value of these is.
These sound delicious, Emily – I can’t wait to try them!
Beautiful presentation! I love all your muffin pan recipes…Sweet, Savory, Breakfast, Lunch or Dinner. Thank you for sharing
If I don’t use the wonton wrappers then this would be zero for the rest of the recipe, yes? Or very minimal for the oil and hoisting sauce.
This looks awesome! I can’t wait to try it. I’m adding it to my menu for next week 🙂
I’m confused with step 3. You’re supposed to fill one wonton and then put another one on top? So it’s two wontons per cupcake?
Yup! Each one has two layers
Just wondering how many freestyle points these are…they look delicious by the way.
Hi Audrey, the points and nutrition information are always listed at the end of the recipe! ☺
These are so good! My husband ate several, and LOVED them! 🙂
I made these for our superbowl party and people loved them! I snuck a few to have for dinner this week. Great flavor and super easy to put together! I was nervous that the wonton’s wouldn’t stick together but they stuck together great. I used the cole slaw mix and it was perfect. Thanks!
We don’t like mushrooms. Any other vegetables or other substitution suggestions?
Tofu, zucchini, caramelized onions, eggplant
Made these this week too. Delicious and very easy!! Great for lunch the next day too. Definitely a keeper.
I just made this tonight for my husband and I and it is RIDICULOUSLY GOOD. It’s my favorite recipe of yours. We have all the stuff to make it a second time and my husband asked me to make it again tomorrow night he loves it so much. I also hate mushrooms and if I didn’t make this I wouldn’t have guessed there were mushrooms in it. Thanks for another AMAZING recipe
Emily, are the points attached to the recipe smart points or freestyle points? I’m doing Smart points. Thanks.
Emily are the points listed below Smart Points or Freestyle? I’m doing Smart Points. Thanks.
The Freestyle program uses SmartPoints (not freestyle points) which makes this a confusing question! The SmartPoints listed for this recipe are for the current Freestyle program. Now that the recipe builder is updated there is no way for me to calculate the old Beyond the Scale SmartPoints. I hope that helps!
These were out of this world good! Like really!!! Used shredded chicken breast in place of the ground; only change I made. Served with cauliflower fried rice. Perfect at-home Asian meal!!!
These were delicious! A bit messy to eat, but very flavorful and filling. My husband has no idea they contained mushrooms which I minced in he food processor. I used boneless chicken breasts, and ground them in the food processor.
A friend made these for me tonight and I loved them! Thank you so much!
I made them but substituted low sodium soy sauce for the regular because it has less sodium per serving. Was wonderful!
Is it possible to make the filling the night before, then heat it up right before stuffing the wontons the next day?
I think that would work just fine!
Do you think Phyllo dough would work as well? I have some to use up. A pizza cutter works well as they are delicate.
What’s the best way to reheat these?
Do you use the small wonton wrappers or the big ones
I’ve made these before and they are fantastic! My only question is:
Can the filling be made a day before and just assemble them the day we serve them??
recipe calls for shredded cabbage in with the chicken etc, but from the photos, it doesn’t look like any cabbage is in there. Just wondering.
It’s in there!