Ingredients
Scale
- 12 wonton wrappers
- 2 cups cooked chicken, shredded or finely diced
- 1/2 cup creamy Caesar dressing
- 2 cups Romaine lettuce, very finely chopped
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Optional: Extra Parmesan and crushed croutons for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a 12-cup muffin tin with non-stick cooking spray to ensure the wonton wrappers release easily after baking.
- Press one wonton wrapper into each muffin cup, pushing it down firmly against the bottom and sides to create a cup shape. Bake for 8 to 10 minutes, or until the edges are golden brown and crispy. Remove from the oven and let them cool completely in the tin.
- In a medium mixing bowl, combine the shredded chicken, Caesar dressing, garlic powder, and black pepper. Stir until the chicken is evenly coated. For the best flavor, let this mixture sit for a few minutes so the chicken absorbs the dressing.
- Just before serving, fold the finely chopped Romaine lettuce and shredded Parmesan cheese into the chicken mixture. Tossing the lettuce in at the last minute ensures it stays crisp and doesn’t wilt.
- Spoon the chicken Caesar mixture generously into each of the cooled wonton shells. If desired, sprinkle a little extra Parmesan cheese or a few crushed croutons on top for added texture and flavor.
- Cook Time: 25 minutes
- Diet: Omnivore