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Feb 11
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Mediterranean Wonton “Cupcakes”

At first glance, this recipe may seem like I just took a bunch of my favorite things out of my fridge and piled them into wonton cups, but I swear this combination was premeditated. I have been on a hummus kick lately and I started thinking a wonton cupcake using Greek flavors would be amazing. I mean, hummus mixed with feta cheese, kalamata olives, spinach, tomatoes, herbs and chicken all baked together in a wonton cup? Tell me that doesn’t sound incredible.

So I tried it, and it is incredible. Nailed it. 

As always, these wonton cupcakes are super easy to make and great for a weeknight meal. The leftovers also make perfect lunches. Looking for more wonton cupcake recipes? Try Chicken Parmesan CupcakesTaco CupcakesLasagna CupcakesFrench Dip CupcakesEnchilada CupcakesHawaiian BBQ CupcakesBuffalo Chicken CupcakesWhite Vegetable Lasagna Cupcakes, and Cheeseburger Cupcakes

If you’re looking for other Mediterranean-inspired recipes using similar ingredients (to use up the leftovers!) you may want to try Mediterranean Pasta in Creamy Feta SauceChicken Souvlaki Salad, Mediterranean Chicken WrapsPasta with Feta and Roasted Vegetables, or Spanako-Pasta.


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Mediterranean Wonton "Cupcakes"

Yield: 8 cupcakes

Ingredients:

  • 2/3 cup fresh baby spinach, torn into pieces
  • 2 cups diced or shredded cooked boneless, skinless chicken breast
  • ½ cup garlic hummus
  • 8 pitted Kalamata olives, sliced or diced
  • 3 grape tomatoes, diced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 16 wonton wrappers (typically found in the produce section)
  • 4 oz crumbled feta cheese

Directions:

  1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
  2. Place the torn spinach leaves in a small skillet over medium-low heat and stir for about 2 minutes until wilted. Remove from heat.
  3. In a medium bowl, combine the wilted spinach, chicken, hummus, olives (can reserve a few slices to top if desired), tomatoes, oregano and basil. Stir to combine until fully mixed.
  4. 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 feta 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 feta cheese.
  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:
176 calories, 12 g carbs, 7 g fat, 15 g protein, 1 g fiber (from myfitnesspal.com)

An Emily Bites Original

   

12 Responses to “Mediterranean Wonton “Cupcakes””

  1. #
    1
    Rachel — February 12, 2014 @ 1:06 am

    LOVE the “cupcakes”, I’m making my way through them all! Already planning on making these for dinner tomorrow!

  2. #
    2
    Amber Lea — February 12, 2014 @ 2:27 am

    yummy!!!!

  3. #
    3
    honestysprotegee.com — February 12, 2014 @ 8:05 pm

    These look delicious! Can’t wait to try them.

  4. #
    4
    Anonymous — February 15, 2014 @ 5:00 am

    Kind of blanking here. Any suggests for a good low or no pt side for these cupcakes. Thanks!

    • Lori in NC replied: — March 10th, 2014 @ 6:26 pm

      Grilled or roasted zucchini, or green beans with tomatoes? We had stewed okra and tomatoes with them tonight, and it was a good match. Also, a Greek style salad might be nice.

  5. #
    5
    Matt — February 15, 2014 @ 6:16 pm

    This sounds great!

    Emily– lot of your recipes call for cooked chicken breast. I recall you posted something about how you prepare your chicken breast for these recipes. Would you happen to have a link to where you described that? I can’t seem to find it with a search. Thanks!

    • Jeannette T replied: — February 21st, 2014 @ 7:02 pm

      I think if you poached the chicken breasts that would work very well

  6. #
    6
    sea-love.com — February 19, 2014 @ 12:36 am

    Yum, I can’t wait to try!!

  7. #
    7
    Anonymous — February 19, 2014 @ 10:07 pm

    Made these and they are awesome! Used sun-dried tomatoes & fresh basil for extra flavor.

  8. #
    8
    Jeannette T — February 21, 2014 @ 7:00 pm

    Could these be prepared the day before then popped in the oven the next day, or would the wonton wrappers get soggy???

  9. #
    9
    Lori in NC — March 10, 2014 @ 6:29 pm

    Another cupcake winner! I used leftover “Greek-style” chicken, and topped them with some leftover tzatziki sauce – they were great! I subbed mozzarella for feta for my son, and he loved it. Thanks for sharing, Emily!

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