Caesar Salad Wonton Cups have been showing up at every party around here lately. Can’t tell you how many times I’ve faced that “omg what am I bringing to game night?” panic and remembered these. The usual Caesar salad is tasty, sure, but when you tuck it in crispy little wonton shells? Whole new level. Plus, they’re totally finger food-ish — you won’t even need a fork or anything. Basically, if you want to wow the crowd without breaking a sweat, you need these in your appetizer lineup
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Caesar Salad Wonton Cups. When the craving hit, I dialed in the flavors so it’s approachable and full of cozy vibes. Caesar Salad Wonton Cups have been showing up at every party around here lately. Can’t tell you how many times I've faced that “omg what am…
Ingredients: Here’s What You’ll Need
First things first, let’s talk grocery list. Honestly, most stuff for these Caesar Salad Wonton Cups is probably floating around your fridge already. Here are the basics: you need wonton wrappers (the square kind — check the tofu section if you get lost), cooked chicken breast, some crunchy lettuce (romaine is classic), grated parmesan, and a little bunch of cherry tomatoes. Oh, and for the dressing? A few pantry basics, nothing too fancy. I sometimes add croutons or bacon bits if I’m feeling wild, but that’s optional. I’ve learned the hard way: Don’t skip on the parmesan; it makes a huge difference.
Here’s How I Made the Caesar Salad Dressing
You can use store-bought, I guess, but homemade feels so much fresher (and not as gloopy, you know?). My not-so-secret recipe: Start with 1/2 cup mayo (I like real stuff, not the light version unless you want lighter calories), toss in a spoon of Dijon mustard, 1 garlic clove minced up fine, and a squeeze of lemon juice. Whisk in a little splash of Worcestershire sauce. Mix until it looks creamy but not too thick. Taste and if you want more zip, add extra lemon or black pepper. I never measure the cheese, just toss in a small handful and call it good. If the people eating are anchovy weirdos, throw in a tiny bit of paste — but honestly, most folks don’t notice if you skip it. The dressing should be punchy, salty, and bright.
Here’s How I Made the Wonton Cups
Making the cups is strangely fun — you get to play with your food. Grab a muffin tin and spray it with some nonstick spray so nothing sticks (trust me, learned that one the hard way). Press a wonton wrapper into each little muffin slot, sort of ruffling it so the sides poke up like flower petals. Bake in a hot oven (like, 350F/180C) until the edges are brown and crispy, usually less than ten minutes. Keep an eye on them, though — they can go from perfect to overcooked in the blink of an eye. Let them cool before you fill them; no one wants a soggy-bottomed appetizer. Oh — and sometimes I brush them with a swirl of olive oil before baking if I’m trying to impress.
“Made these for our family brunch last weekend. They disappeared before I even sat down. Impossible to eat just one.” – Kelly, regular party thrower
Here’s How I Made the Chicken Caesar Salad
Here’s where things get speedy. Basically, shred or chop your cooked chicken pretty small so it scoops easily. Toss it in a big bowl with chopped romaine, cherry tomatoes halved, handful of parmesan, and just enough of that dressing to coat everything but not drown it. Some people like it heavy on the lettuce, others more chicken. Me? I go half and half. If I have leftover roast chicken, I definitely use that over plain chicken breast — more flavor for almost zero effort. Toss, taste, and adjust salt or cheese if you want. Don’t let it sit too long dressed so it doesn’t get sad and limp.
Putting the Chicken Caesar Salad Cups Together
Now for the best part — assembly and maybe a sneak taste test. Take your cooled wonton cups and plop in a tablespoon or two of salad into each one. Don’t overfill or everything will topple out with every bite. If you want to get fancy (but still keep it simple), top with extra parmesan or a sliver of crispy bacon. Sometimes I poke a baby crouton in for extra crunch. These hold up well for up to an hour, maybe more… mine never last that long.
Here’s how I like to serve ‘em:
- Stack ‘em on a big platter. No one ever notices if they’re not perfectly lined up.
- Pop a small bowl of leftover dressing in the center for people who want to double-dip.
- Add extra bacon bits or tiny croutons for a sprinkle of wow.
If you’re traveling, keep the filling and cups separate and build them at your destination. Total lifesaver, trust me.
Common Questions
How far in advance can I make these?
You can bake the wonton cups up to a day ahead. Store them in an airtight container. Fill them right before serving for the best crunch.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is perfect for Caesar Salad Wonton Cups and saves so much time.
Any vegetarian option?
Skip the chicken and just add more lettuce and extra cheese. Or throw in roasted chickpeas for protein.
What about leftovers?
Full transparency: these taste better fresh. The wonton cups get soggy if they sit filled for too long. If you have extras, just store the parts separately and build new ones later.
Do I have to use anchovies?
Nope. Most folks can’t tell anyway. Anchovy paste is optional.
Honestly, These Are a Party Game-Changer
All said and done, these Caesar Salad Wonton Cups come together fast and taste like something from a five-star restaurant (but, y’know, easier). I can’t count how many times friends have copied the idea for BBQs or baby showers. If you want to be the star at your next shindig, give these a go. If you’re hunting more inspiration, the RecipeTin Eats version of Caesar Salad Wonton Cups and Chicken Caesar Salad Cups from Pudge Factor are good for a look too. Go ahead, take a bow when these fly off the platter.
Caesar Salad Wonton Cups
Ingredients
Method
- Preheat your oven to 350°F (180°C).
- Spray a muffin tin with nonstick spray.
- Press a wonton wrapper into each muffin slot, ruffling the sides to create a flower petal shape.
- Bake in the oven for less than 10 minutes until the edges are brown and crispy. Keep an eye on them.
- Let them cool before filling.
- Optionally brush with olive oil before baking for extra flavor.
- Chop or shred the cooked chicken into small pieces.
- In a large bowl, combine the chicken, chopped romaine, halved cherry tomatoes, parmesan, and enough dressing to coat without drowning the salad.
- Taste and adjust seasoning as required; avoid letting it sit too long before serving.
- Fill each cooled wonton cup with a tablespoon or two of Caesar salad.
- Top with extra parmesan, bacon bits, or croutons if desired.
- Serve on a platter with a bowl of leftover dressing for dipping.
