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. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
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 Cupcakes, Taco Cupcakes, Lasagna Cupcakes, French Dip Cupcakes, Enchilada Cupcakes, Hawaiian BBQ Cupcakes, Buffalo Chicken Cupcakes, White 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 Sauce, Chicken Souvlaki Salad, Mediterranean Chicken Wraps, Pasta with Feta and Roasted Vegetables, or Spanako-Pasta.
Mediterranean Wonton "Cupcakes"
Ingredients
- 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
Instructions
- Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
- Place the torn spinach leaves in a small skillet over medium-low heat and stir for about 2 minutes until wilted. Remove from heat.
- 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.
- 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.
- Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Notes
4 per "cupcake" (P+ calculated using the recipe builder on weightwatchers.com)
LOVE the “cupcakes”, I’m making my way through them all! Already planning on making these for dinner tomorrow!
yummy!!!!
These look delicious! Can’t wait to try them.
Kind of blanking here. Any suggests for a good low or no pt side for these cupcakes. Thanks!
Grilled or roasted zucchini, or green beans with tomatoes? We had stewed okra and tomatoes with them tonight, and it was a good match. Also, a Greek style salad might be nice.
This sounds great!
Emily– lot of your recipes call for cooked chicken breast. I recall you posted something about how you prepare your chicken breast for these recipes. Would you happen to have a link to where you described that? I can’t seem to find it with a search. Thanks!
I think if you poached the chicken breasts that would work very well
Yum, I can’t wait to try!!
Made these and they are awesome! Used sun-dried tomatoes & fresh basil for extra flavor.
Could these be prepared the day before then popped in the oven the next day, or would the wonton wrappers get soggy???
Another cupcake winner! I used leftover “Greek-style” chicken, and topped them with some leftover tzatziki sauce – they were great! I subbed mozzarella for feta for my son, and he loved it. Thanks for sharing, Emily!