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Apr 10
10

Chicken Cordon Bleu Wonton Cupcakes

Chicken Cordon Bleu Wonton Cupcakes

Since my Chicken Cordon Bleu Pasta Bake is one of my favorite recipes and you all love it when I post a new wonton cupcake, I thought it might be time for a mashup of the two. I’m so happy with these Chicken Cordon Bleu Wonton Cupcakes because they’re hearty, super cheesy, full of flavor and I love the bit of crunch from the croutons and the tops of the wontons. The Laughing Cow cheese wedges give an instant creamy texture with minimal work and the crouton topping is used to mimic the breading that usually coats the chicken in traditional Chicken Cordon Bleu.

Chicken Cordon Bleu Wonton Cupcakes

This is an easy meal to throw together quickly on a weeknight and it’s sure to please your family and friends. It’s also a great way to use up extra cooked chicken or deli meat. I used grilled chicken, but shredded, rotisserie or almost any other type would work well. Don’t forget to check out my Easy Slow Cooker Shredded Chicken post- the perfect way to make shredded chicken for this recipe! The leftovers are also great to pack for easy weekday lunches.

Looking for more ways to use wonton wrappers? I’ve got you covered! Check out my recipes for Chicken Parmesan Wonton CupcakesMini Cinnamon Apple TartsTaco CupcakesFrench Dip CupcakesBerries and Cream Cinnamon Dessert CupsBuffalo Chicken CupcakesCheeseburger CupcakesLasagna Cupcakes and more!

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Chicken Cordon Bleu Wonton Cupcakes

Yield: 12 cupcakes

Ingredients:

  • 12 oz (2 ½ cups) cooked diced or shredded chicken breast (I used grilled and diced)
  • 3 oz thinly sliced deli ham, chopped (I used Hillshire Farm Deli Select Ultra Thin Brown Sugar Ham)
  • 8 wedges of The Laughing Cow Light Swiss Cheese Wedges, chopped
  • 1 teaspoon mustard (I used French’s Yellow Mustard)
  • 24 wonton wrappers
  • 6 slices 2% Swiss Cheese, each cut into 4 equal pieces
  • 0.75 oz seasoned croutons, crushed (I just put mine in a baggie and smushed them by hand until I had some chunks and some crumbs)

Directions:

  1. Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
  2. In a microwave-safe mixing bowl, combine the chicken, ham, chopped cheese wedges and mustard and stir together. Place the bowl in the microwave and heat on high for 1 ½ minutes until contents are warm. Use a spoon to mix contents and smush the cheese wedges until they’ve coated the meat.
  1. Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Place one of the 2% Swiss pieces on top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and 2% Swiss cheese.
  1. Bake for 10 minutes and remove from the oven. Sprinkle the crushed croutons evenly on top of each cup and return the pan to the oven for another 8-10 minutes until the wontons are golden brown and the contents are heated through.

Weight Watchers SmartPoints:
4 per “cupcake” (SP calculated using the recipe builder on weightwatchers.com)

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

Nutrition Information:
152 calories, 10 g carbs, 1 g sugars, 4 g fat, 2 g saturated fat, 17 g protein, 0 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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10 Responses to “Chicken Cordon Bleu Wonton Cupcakes”

  1. #
    1
    Teressa — April 13, 2015 @ 12:34 pm

    I love your cupcake recipes. My husband HATES the wonton wrapers… Is there somethinge else I could use?

  2. #
    2
    Emily — April 13, 2015 @ 6:43 pm

    Tried this tonight and really enjoyed it. My husband and I love your cupcake recipes and will make this one again! My husbands favorite is the enchilada cupcakes but he said this one was up there too! Thanks for the easy dinner ideas!

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    3
    Jamie Rimpley — April 14, 2015 @ 2:03 pm

    My husband and I shared an order of Reuben egg rolls at a restaurant the other day and as I was eating them, I was thinking about trying to make them into cupcakes. I know, corned beef is not the healthiest, but these were DELICIOUS! Oh and I love all of your cupcake recipes so far, too!

  4. #
    4
    Jacqueline — April 16, 2015 @ 10:35 am

    I am so excited to try this recipe but I have a mustard allergy. Any suggestions on what I can use as a substitute for the mustard?

    • Emily Bites replied: — April 16th, 2015 @ 12:28 pm

      You can probably just omit the mustard. I only added it to sharpen up the flavor a bit, but it’s not necessary 🙂

  5. #
    5
    Jacqueline — April 16, 2015 @ 2:36 pm

    Awesome! Thank you!!

  6. #
    6
    Brandi — April 27, 2015 @ 8:08 am

    Could this be made the same way in 9 X 13 pan versus the wonton wrappers? I cannt convince my Hubs to try to wraps 🙁 but he does love some chicken cordon bleu.

    • Emily Bites replied: — April 27th, 2015 @ 4:04 pm

      Hm, I don’t think that would work out too well. This recipe is really designed to go in the wonton cups! I would suggest making him my Chicken Cordon Bleu Pasta Bake instead – it’s one of my favorites!

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    7
    Jeanne — December 2, 2015 @ 1:11 pm

    Hi Emily: my mom made these for a luncheon today and we experimented with a mini muffin tin. Have you ever tried that? Just cut wontons in 4 and bake for slightly shorter time. So cute and yummy! Will be making as appetizer for upcoming holiday party.

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    8
    Ana Henriquez — January 30, 2016 @ 7:36 am

    Absolutely amazing! Light yet filling and perfect for WW. Very easy to make, which I loved! My husband enjoyed them as well.

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