Appetizers

2 Easy Wonton Cup Appetizers to Try This Summer

If you show up at my house for a BBQ or casual get together, you’ll likely find me serving appetizers nestled in a crispy wonton cup. I discovered how easy they were to make a while back and since that time, I’ve been having fun coming up with fun and delicious ways to use them in recipes. Today, I’ve got two appetizer recipes to share with you: Thai Sriracha Chicken Salad Wonton Cups and Beef Madras Wonton Cups. Everyone that has tried them at my place has raved how yummy they are.

Thai Sriracha Chicken Salad Wonton Cups - Fresh, crunchy and spicy! Serve these yummy summer appetizers at your next BBQ.

The Thai Sriracha Chicken Salad Wonton Cups is an “East Made Easy” type of appetizer. Prep the wonton cups ahead of time and set them aside. One thing to note when you are baking them is that they burn easy. Stay close by and keep an eye on them. They can burn in a matter of minutes.

Thai Sriracha Chicken Salad Wonton Cups - Fresh, crunchy and spicy! Serve these yummy summer appetizers at your next BBQ.

To save on time, I used a bagged Thai salad mix I found in the produce section at my local grocery store. Any type of bagged salad is fine though or if you have fresh garden veggies, make your own.

Thai Sriracha Chicken Salad Wonton Cups - Fresh, crunchy and spicy! Serve these yummy summer appetizers at your next BBQ.

I also prepared the chicken breast ahead of time. Brush both sides with Blue Dragon Thai Sriracha Chilli Sauce and bake (or grill). Once it has cooled, chop it up into small cubes and mix into your salad.
Thai Sriracha Chicken Salad Wonton Cups - Fresh, crunchy and spicy! Serve these yummy summer appetizers at your next BBQ.

Then comes the fun part: the assembly. Fill your wonton cups with salad, drizzle on more Thai Sriracha Chilli sauce and top with green onions and chopped peanuts. It’s spicy, fresh and crunchy. This appetizer never lasts long. Save the leftover salad for another meal or whip up more wonton cups for your guests.

Thai Sriracha Chicken Salad Wonton Cups - Fresh, crunchy and spicy! Serve these yummy summer appetizers at your next BBQ.

Another addition to my party food table are these flavourful Beef Madras Wonton Cups. With this appetizer, I was inspired to “Mix in a Little India” with a mouthwatering outcome.

Beef Madras Wonton Cups - This summer appetizer packs a mean punch of flavour!

Expect an explosion of flavour when you take your first bite. I used Patak’s Madras Curry Paste to season the beef and veggies. It comes form the Kerala region in southern India and contains coriander, cumin and red chillies. I also added in some fresh garlic and ginger. For such a tiny, bite-sized appetizer, it sure packs a punch in the taste department.

Beef Madras Wonton Cups - This summer appetizer packs a mean punch of flavour!

You’ll end up with leftover Beef Madras so you can serve it at your next meal with the Thai Sriracha Chicken Salad. Nothing goes to waste!

Serve these appetizers before the main course to whet everyone’s appetite or save them for later on the evening after the fullness of dinner wears off. They make a fantastic late night snack!

What summer appetizers will you be serving?

Yield: 24

Thai Sriracha Chicken Salad Wonton Cups & Beef Madras Wonton Cups

Serve these easy wonton cup appetizers at your next summer BBQ. One is “East Made Easy” and the other lets you “Mix in a Little India”.

Ingredients:

Thai Sriracha Chicken Salad Wonton Cups

  • Cooking spray
  • 12 wonton wrappers
  • 1 boneless, skinless chicken breast
  • 2 tbsp Blue Dragon Thai Sriracha Chili Sauce, divided
  • 1 to 2 cups Thai Salad Mix (or any other kind of bagged salad)
  • 1 tbsp peanuts, chopped
  • 2 green onions, sliced

Beef Madras Wonton Cups

  • Cooking Spray
  • 12 wonton wrappers
  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 200 ml water, divided
  • 1 cup beef, cubed
  • 1/2 284 ml jar Patak’s Madras Curry Paste
  • 3 tomatoes, chopped & divided
  • 2 green onions, sliced

Directions:

Thai Sriracha Chicken Salad Wonton Cups

  1. Preheat oven to 450F. Brush chicken breast with 1 tbsp Thai Sriracha Chili Sauce. Bake for 18 to 20 minutes or until the chicken breast is cooked all the way through. Set aside.
  2. Preheat oven to 350F. Spray a mini tart or mini muffin pan with cooking spray. Place one wonton wrapper in each cavity, moulding to fit. Spray with more cooking spray. Bake for 6 to 8 minutes or until golden brown. Keep an eye on them because they burn very easily! Remove from pan and let cool.
  3. Once your chicken breasts have cooled, chop them into small cubes. Add them to a bowl with your salad mix and toss to combine.
  4. Fill your wonton cups with the salad mixture. Top with Thai Sriracha Chili Sauce. Garnish with green onions and peanuts. Makes 12 wonton cups.

Beef Madras Wonton Cups

  1. Preheat oven to 350F. Spray a mini tart or mini muffin pan with cooking spray. Place one wonton wrapper in each cavity, moulding to fit. Spray with more cooking spray. Bake for 6 to 8 minutes or until golden brown. Keep an eye on them because they burn very easily! Remove from pan and let cool.
  2. Heat olive oil in a large skillet on medium heat. Add in onion and cook for 4 to 5 minutes. Stir in garlic and ginger.
  3. Add Madras Curry Paste and 1/4 cup water. Cook until water has evaporated.
  4. Stir in beef and 2/3 cups of water. Cover and simmer over medium-low heat for 50 to 60 minutes.
  5. Stir in 2 chopped tomatoes. Continue to cook over medium-low heat for an additional 20 to 25 minutes.
  6. Add 2 teaspoons of beef mixture to each wonton cup. Top with fresh tomatoes and green onions and serve.

Save any left over Beef Madras mixture for dinner.

Disclosure: I am part of The Cultured Kitchen Ambassador program in partnership with Blue Dragon Canada and Patak’s Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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