Chicken Caesar Cups
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Standard
Ingredients
Scale
- 12 wonton wrappers (or phyllo pastry sheets)
- Cooking spray (olive oil or avocado oil)
- 2 cups cooked chicken breast, shredded or finely diced
- 1/2 cup high-quality Caesar dressing
- 1/4 cup shredded Parmesan cheese
- 2 cups Romaine lettuce, very finely chopped
- 1/4 cup croutons, crushed (optional garnish)
- Freshly cracked black pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-slot muffin tin with cooking spray. Press one wonton wrapper into each muffin cup, making sure to press it against the bottom and sides to create a cup shape. Lightly spray the tops of the wrappers with cooking spray. Bake for 8–10 minutes or until the edges are golden brown and crispy. Remove from the oven and let them cool completely on a wire rack.
- In a medium mixing bowl, combine the shredded cooked chicken, Caesar dressing, and shredded Parmesan cheese. Stir well until the chicken is evenly coated. Taste the mixture and add freshly cracked black pepper if desired. If the mixture seems too dry, add an extra tablespoon of dressing.
- Wash and thoroughly dry the Romaine lettuce. Chop it into very small, bite-sized pieces. It is important that the lettuce is dry so the wonton cups stay crispy for as long as possible.
- Just before serving, place a small pinch of chopped Romaine lettuce into the bottom of each cooled wonton shell. Top the lettuce with a generous spoonful of the chicken mixture. This layering helps keep the bottom of the cup from getting soggy too quickly.
- Top each cup with extra Parmesan cheese and a sprinkle of crushed croutons for added texture. Serve immediately with lemon wedges on the side for a bright, citrusy finish.
Find it online: https://www.diannemeals.com/snacks/chicken-caesar-cups/