Thai Chicken Salad Wonton Cups - Easy Recipes

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Thursday, April 4, 2019

Thai Chicken Salad Wonton Cups

Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!


  • 12 wonton wrappers


  • 1 garlic , smashed (Note 1)
  • 1 1/2 tbsp lime juice
  • 2 tsp rice vinegar
  • 2 1/2 tsp fish sauce
  • 1 tsp soy sauce
  • 1 1/2 tbsp canola oil (or grape seed, vegetable or other neutral flavoured oil)
  • 1 tsp sugar (or honey)
  • 1 - 2 birds eye chilli , deseeded and finely chopped (or 1 - 2 tsp of chili paste or hot sauce)


  • 1 1/2 cups shredded cooked chicken (I used poached chicken breast)
  • 1 1/2 cups finely shredded cabbage
  • 3/4 cup carrot , finely julienned
  • 1/3 cup finely chopped shallots/scallions (or sub with red onion or eschallots)


  • Sesame seeds
  • Fresh coriander/cilantro leaves


  1. Preheat oven to 160C/320F.
  2. Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
  3. Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse. 
  4. Full instructions visit @recipetineats


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