These little bites are built in baked wonton shells — golden and crisp like a chip, but shaped to hold all the good stuff — then filled with a chopped Thai-inspired salad and topped with a creamy peanut dressing. You get texture, color, and just the right amount of peanut-sesame flavor in every bite.
They’re great for parties, showers, or a light summer dinner when you just want to graze. Plus, they look a lot more impressive than the effort it takes to make them. Just be ready — they’ll disappear fast.
Helpful Tips
- Bake the wonton cups ahead of time – You can make the wonton shells a day in advance. Just store them in an airtight container at room temp to keep them crisp until you’re ready to fill and serve.
- Toss the salad just before serving – For the best texture, don’t mix in the dressing too early. Toss the salad right before filling the cups so the cabbage and carrots stay crunchy.
- Double the dressing – The peanut dressing is versatile and delicious. Make a little extra to serve on the side or to drizzle over grilled chicken, noodles, or rice later in the week.
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Thai Salad Wonton Cups
Ingredients
- 12 wonton wrappers
- Cooking spray or oil
- 3/4 cups cooked chicken breast shredded
- ¼ cup purple cabbage shredded
- ¼ cup Napa cabbage shredded
- ¼ cup carrot grated
- 1 green onion chopped
- 1 tablespoon cilantro chopped
- ¼ cup peanuts chopped
For the Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 tablespoon warm water
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin pan.
- Press the wontons into the wells of the pan so they have a flat bottom. Spray or brush each with cooking oil. Bake for 10-12 minutes, until golden and crispy. Remove and let cool.
- In a large bowl, combine the chicken, cabbages, carrot, onion, cilantro, and half the chopped peanuts.
- In a jar or bowl, mix the peanut butter, honey, soy sauce, vinegar, garlic, olive oil, and warm water. Shake or whisk until smooth.
- Pour half the dressing over the salad and toss to coat.
- Fill each wonton with some of the salad, then top with a dollop of the sauce and sprinkle of the remaining peanuts. Serve immediately.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.