Ingredients
Scale
- 12 wonton wrappers
- 1.5 cups cooked chicken, shredded or finely diced
- 1/2 cup creamy Caesar dressing
- 1/4 cup freshly grated Parmesan cheese
- 1 cup Romaine lettuce, finely shredded
- 1/2 teaspoon black pepper
- Fresh lemon zest (optional, for garnish)
- Small croutons or extra Parmesan (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-slot muffin tin with cooking spray to ensure the wonton wrappers do not stick to the sides during the baking process.
- Press one wonton wrapper into each muffin cup, pushing it down gently to form a bowl shape. Make sure the edges flare out slightly to create a pretty, ruffled look. Lightly spray the tops of the wrappers with a little more cooking spray for extra crispness.
- Place the muffin tin in the oven and bake for 8 to 10 minutes. Keep a close eye on them, as wonton wrappers can turn from golden to burnt very quickly. Remove them from the oven once the edges are brown and crispy, then let them cool in the pan for a few minutes.
- In a medium mixing bowl, combine the shredded chicken, Caesar dressing, Parmesan cheese, and black pepper. Stir until the chicken is evenly coated. If you prefer a warmer filling, you can microwave the chicken mixture for 30 seconds, though it is traditionally served cool or at room temperature.
- Carefully remove the cooled wonton shells from the muffin tin. Place a small amount of shredded Romaine lettuce at the bottom of each cup. Spoon the chicken mixture on top of the lettuce. Garnish with a bit more Parmesan, a tiny crouton, or a pinch of lemon zest if desired. Serve immediately.
- Cook Time: 25 minutes
- Diet: None mentioned