Ingredients
Scale
- 12 wonton wrappers
- 1.5 cups cooked chicken, shredded or finely diced
- 1/2 cup Caesar dressing
- 1.5 cups Romaine lettuce, finely chopped
- 1/4 cup shredded Parmesan cheese
- 1/4 cup croutons, crushed (optional for extra crunch)
- Black pepper to taste
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a standard 12-cup muffin tin with non-stick cooking spray to ensure the wonton wrappers don’t stick.
- Press one wonton wrapper into each muffin cup, gently pushing it down to form a bowl shape. Spray the wrappers lightly with more cooking spray. 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 a medium mixing bowl, combine the shredded chicken and Caesar dressing. Stir until the chicken is evenly coated. Add the finely chopped Romaine lettuce and half of the Parmesan cheese, tossing gently to combine.
- Spoon the chicken Caesar mixture evenly into the cooled wonton shells. Do not overfill, or they may become difficult to pick up.
- Top each cup with the remaining Parmesan cheese, a sprinkle of black pepper, and crushed croutons if desired. Serve immediately while the shells are at their crispiest.
- Cook Time: 25 minutes
- Diet: Vegetarian (option mentioned)