Ingredients
Scale
- 12 wonton wrappers or pre-baked phyllo shells
- 1 ½ cups cooked chicken breast, shredded or finely diced
- 1/3 cup creamy Caesar dressing
- 1 cup romaine lettuce, very finely chopped
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon cracked black pepper
- Optional: Small crouton crumbs or parsley for garnish
Instructions
- Step 1: Prepare the Shells. Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin. Place one wonton wrapper into each muffin cup, pressing it gently 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. If using pre-baked phyllo shells, skip this step or toast them for 2 minutes to refresh them.
- Step 2: Mix the Chicken Base. In a medium mixing bowl, combine the shredded or diced cooked chicken with the creamy Caesar dressing and fresh lemon juice. Stir until the chicken is evenly coated. This is also the time to add a pinch of black pepper for extra flavor.
- Step 3: Prepare the Greens. Wash and thoroughly dry the romaine lettuce. Chop it into very small pieces so it fits easily into the small cups. In a separate small bowl, toss the chopped lettuce with a teaspoon of dressing if you want it extra flavorful, or leave it plain for a crisper bite.
- Step 4: Assemble the Cups. Once the shells have cooled slightly, place a small spoonful of the chicken mixture into the bottom of each cup. Top the chicken with a generous pinch of the finely chopped romaine lettuce.
- Step 5: Garnish and Serve. Sprinkle the top of each cup with shredded Parmesan cheese and additional black pepper. If you like extra crunch, add a few tiny crouton crumbs on top. Serve immediately while the shells are still crisp.
- Cook Time: 25 minutes
- Diet: Vegetarian, Gluten-Free, Low-Carb