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Dec 28
44

Chicken Parmesan Wonton “Cupcakes”

Oh man, what a comeback! As several of you mentioned recently, it’s been a while since I posted a new savory wonton “cupcake” recipe. I had one person make a snarky remark on my Facebook page that they were tired of them and I let it get to me. I know, I know, I’ve got to have thicker skin than that if I am going to be putting myself out there on the internet like this. Of course one person out of thousands shouldn’t have influenced me (can’t please ‘em all), but unfortunately I got worried that the feeling was more widespread and I stopped posting them for quite a while. Well don’t worry, I’ve heard you all loud and clear: you miss the wonton cups! (Yay, I did too!)

So here I am, going back to my roots, so to speak. For those of you who have been craving a new main course “cupcake” recipe, I think you’ll find these were sooooo worth the wait. Not to pat myself on the back, but seriously, these are incredibly delicious. You get all the saucy, cheesy goodness you crave and the crouton crumbs on top give you that crunchy, breaded texture of chicken parmesan from an Italian restaurant. *Swoon*

Now these babies are worthy of a “cupcake” comeback. I promise I won’t make you wait so long for the next one. 

Looking for more wonton “cupcakes”? Try Taco Cupcakes, Lasagna Cupcakes, French Dip CupcakesEnchilada Cupcakes, Hawaiian BBQ Cupcakes, Buffalo Chicken Cupcakes, White Vegetable Lasagna Cupcakes, and Cheeseburger Cupcakes


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Chicken Parmesan Wonton "Cupcakes"

Yield: 8 cupcakes

Ingredients:

  • 2 cups cooked boneless, skinless chicken breast, diced small or shredded
  • ¾ cup pasta sauce
  • ¾ teaspoon Italian seasoning
  • 16 wonton wrappers (typically found in the produce section)
  • 1 cup (4 oz) shredded 2% Mozzarella cheese
  • 0.5 oz seasoned croutons, crushed (I just smushed mine by hand until I had some crumbs and some chunks)
  • 2 teaspoons grated Parmesan cheese

Directions:

  1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
  2. In a medium bowl, combine the chicken, pasta sauce and Italian seasoning. Stir to combine until fully mixed.
  3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella.
  4. Mix together the crushed croutons and Parmesan in a small dish and sprinkle it evenly over the top of each cup.
  5. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Weight Watchers Points Plus:
4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
159 calories, 12 g carbs, 4 g fat, 17 g protein, 0 g fiber (from myfitnesspal.com)

An Emily Bites Original

   

44 Responses to “Chicken Parmesan Wonton “Cupcakes””

  1. #
    1
    Pat — December 28, 2013 @ 1:19 am

    can’t wait for you to make them for me, babe!

    sincerely, fiancee bites

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    2
    Amanda Riley McKinney — December 28, 2013 @ 1:32 am

    Yum!!

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    Sarah — December 28, 2013 @ 1:53 am

    Yay! Looking forward to trying them. I left you a comment on your cincinnati chili yesterday that was anything but snark. Your recipes are delicious, and I for one am thankful for all that you do. Happy New Year!

    • Emily Koenigsberg replied: — December 29th, 2013 @ 4:05 am

      Thanks Sarah! I’m so glad the chili was a big hit and so well rated! Let me know what you try next – Happy New Year to you as well!

    • Sarah replied: — January 5th, 2014 @ 8:31 pm

      Tried these on Friday and YUM! Added to the rotation. :-)

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    Randi M — December 28, 2013 @ 2:13 am

    I’m a new follower, so I’m EXTRA glad you posted a new wonton cupcake recipe because not only does this one look AWESOME, but it also lead me to all your other cupcake recipes! :) Some people are just jerks; keep doing what you do. ;)

    • Emily Koenigsberg replied: — December 29th, 2013 @ 4:06 am

      Yay, thanks Randi! I’m so glad you found me and I hope you end up loving the cupcake recipes and more – keep me posted! :)

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    Tee Bennetts — December 28, 2013 @ 10:56 am

    I love your cupcake recipes, I can’t get enough of them. They are easy, filling and always delicious. Keep up the amazing work you do!!

    • Emily Koenigsberg replied: — December 29th, 2013 @ 4:06 am

      Thanks Tee!! There will definitely be more to come :)

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    Mary Ann — December 28, 2013 @ 8:34 pm

    Emily, I, too, love your cupcake recipes, and can’t wait to try this one. I am making Pizza Logs tonight (love, love, love them!), but will make this one next.

    I am so thankful that I found your blog, and I appreciate all you do. I follow WW, so the fact that you provide Points Plus is fantastic. Happy New Year, and please keep up the good work!

    • Emily Koenigsberg replied: — December 29th, 2013 @ 4:07 am

      Thank you so much Mary Ann, I’m so glad you’re loving the recipes!! Happy New Year :)

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    Carolyn Sullivan — December 29, 2013 @ 1:12 am

    Awesome! althought I think I would want to eat much more that just 1 and at 4pt/cupcake, I would be hard breasted to eat even one. As that is 1/6 of my pts now. I think they would be great to take to a party though.

    • Emily Koenigsberg replied: — December 29th, 2013 @ 1:14 am

      I generally eat two as a main course.

  8. #
    8
    Maureen Rice — December 29, 2013 @ 1:27 am

    I belong to several bariatric surgery groups and frequently send people here to your site specifically for the wonton “cupcake” recipes–they are the perfect size for us post surgery. Please keep them coming and thanks

    • Emily Koenigsberg replied: — December 29th, 2013 @ 4:08 am

      Thanks Maureen, that’s awesome!! Thanks so much for spreading the word – I promise there will be more “cupcake” recipes to come :)

    • Bridgette Jung replied: — December 29th, 2013 @ 10:22 pm

      This comment has been removed by the author.

  9. #
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    Bridgette Jung — December 29, 2013 @ 10:29 pm

    Emily, I LOVE everything I have made from your site!! I am super excited to make these, they look amazing! Don’t let the “cupcake” haters get you down. Who doesn’t love a delicious meal with built in portion control?

  10. #
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    Bethany — January 2, 2014 @ 2:16 am

    I’m so glad you brought back the cupcake! I was looking to try a new one a couple of weeks ago. Keep ‘em coming!

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    Anonymous — January 3, 2014 @ 9:49 pm

    Do these freeze well? would be great to make a bunch to throw in the freezer and reheat when needed

    • Emily Koenigsberg replied: — January 7th, 2014 @ 10:41 pm

      I’ve never frozen wonton cupcakes personally (I always want to eat all the leftovers, haha), but I have had tons of readers say they all freeze great!

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    nazhamster85 — January 6, 2014 @ 2:20 am

    Made these tonight! They were so tasty and made my apartment smell amazing! Looking forward to them for lunch tomorrow :)

    • Emily Koenigsberg replied: — January 7th, 2014 @ 10:42 pm

      Yay, I love leftovers. So happy to hear you loved them! :)

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    jsarah26 — January 7, 2014 @ 10:37 pm

    Made these last night . . . my first won-ton cupcake experience . . . so easy and SOOOOOO delicious! I’ve made several of your recipes now and have loved them all! I joke with my WW at Work group that this blog is the reason I’ve been successful . . . it’s real food! :) (And I’ve sent them all here too!)

    • Emily Koenigsberg replied: — January 7th, 2014 @ 10:43 pm

      Oooh, so happy you made these and loved them! Now you’ll have to try more :). Thanks for spreading the word, I appreciate it!

  14. #
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    BlairKreiger — February 13, 2014 @ 2:33 pm

    Made these last night and they were a hit with me and my husband! So cheesy and delicious! Main dish “cupcakes” are our new favorite!

  15. #
    15
    Deborah Thompson — February 17, 2014 @ 10:43 pm

    Oh my gosh! That sounds so yummy!

  16. #
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    June — February 21, 2014 @ 12:13 pm

    Thanks for the post I will try them as little appetizers. Try not to let one person spoil your day. Forgive and move on to greater creative things.

  17. #
    17
    christine davis — February 21, 2014 @ 4:57 pm

    So looking forward to making these! Thank you!

  18. #
    18
    Anonymous — February 23, 2014 @ 2:07 am

    I made these tonight. They we’re my first won ton cupcake experience. I wanted to use up leftover chicken and these we’re so fast and easy to make. Ignore that persons commenton facebook because they have no idea what they are talking about. Your recipes keep me going forward in my weight lose journey. Thank you Emily!

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    19
    Anonymous — March 6, 2014 @ 7:02 pm

    Could I use seasoned breadcrumbs in replace of the crushed croutons? Thanks!

    • Emily Koenigsberg replied: — March 6th, 2014 @ 11:47 pm

      sure, though it probably won’t be as crunchy. Not sure how much you should use – just eyeball it :)

  20. #
    20
    Kay — March 7, 2014 @ 9:46 pm

    Hi Emily- I was looking for meals that would be easily transportable, since we’re sometimes picking up our daughter from one practice to go to another, and she needs to eat in the car. I remembered hearing about your cupcakes on the WW boards, so we decided to try three cupcakes/muffins- lasagna, french dip, and chicken parm meatloaf muffins. I figured at least one would be a hit; all three were! And none of us could decide which was the best because they were all delicious! I took them in my lunch that whole week and then went out and bought more ingredients to make more french dip cupcakes. We’re trying the chicken parm and taco ones this weekend.

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    Melissa — March 15, 2014 @ 12:35 pm

    These sound so good! Have you thought about making reuben wonton cupcakes for St Patrick’s Day? Keep the recipes coming!

    • Emily replied: — March 16th, 2014 @ 10:11 am

      I’ve shied away from it because I’m not a big sauerkraut fan, but I do think lots of people would like it so I should try it out sometime. Probably too late for St. Patrick’s Day at this point but it’s a good idea. I will definitely keep it in mind! :)

  22. #
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    Whitney Murphy — March 18, 2014 @ 11:07 am

    I’m wondering how I can cut this back so it’s just 3 PP per cupcake? Any ideas?

  23. #
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    Cassie — March 19, 2014 @ 8:36 am

    I made these last night. I thought they were very tasty. My family enjoyed them also. The only complaint/downfall was the edges were too crispy. Other than that I didn’t modify or stray from the recipe, except to double it! Thanks for the ideas and tasty recipe!

  24. #
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    Sesee — March 29, 2014 @ 12:17 pm

    Just found your blog! So, I am very happy that you have returned to your cupcake passion in spite of the snarker! I mean, really! What about people that are NEW to your cupcake concept?!!?? Silly snarker! It is not all about you! #snarkypeopleareinsecurepeople

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    Food lover — April 18, 2014 @ 10:48 am

    HEYY! been lookng for a great recipe and im so happy i found this. Cant wait to try them. Just a question, what can i serve this with to make it a full meal? Thank youuu!

  26. #
    26
    Molly — May 30, 2014 @ 8:12 pm

    My first of your cupcakes…it is delish! Not only do I think so, but my very picky preschooler and my toddler also gobbled them down. Hooray! Can’t wait to try some of the others as well.

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    Jill — July 1, 2014 @ 3:39 pm

    I found your website some time ago but I don’t cook a lot so I hadn’t tried any of your recipes. However my goal this summer is to try 2 new recipes a week (many of them yours). I made these today and they were delicious. I can’t wait to try your other recipes.

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    28
    j.c. — September 20, 2014 @ 7:03 pm

    Made these today (along with the cheeseburger cups and cannoli cups) and they are fantastic and surprisingly filling per cup. Your recipes are fantastic and I’m so happy I came upon your site, hope you will continue to post!! (p.s. my husband gives your recipes a big thumbs up as well!)

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