I’ve been making and perfecting these wonton cups for over a year and it’s finally time I share this recipe with the world! My friend and I are going to make cookies all day tomorrow, so I thought it would be nice to have these for us to reheat for lunch tomorrow since we’ll be busy little bakers all day in her kitchen.
This would be perfect for any Christmas or New Year’s celebration.
I’ve had so many variations of these cups (lasagna cups, taco cups, etc) but this one is my favorite and are always gone in a heartbeat no matter where we serve.
In most cases, I’ll double this recipe because 12 doesn’t last long at a party. But if we’re having another couple over, I’ll just make one batch.
In the image below, it shows all the basic ingredients. Here are some alternatives that can be swapped out based on what you may have in your refrigerator:
Ranch: I usually substitute light ranch, but today when I made these creations, I was out of light, therefore I settled with regular ‘ol fatty ranch.
Hot Sauce: My favorite is the Sweet Baby Ray’s Buffalo Wing sauce. This sauce is thicker in consistency and has much more flavor than Frank’s Red Hot Sauce. But if you prefer, you could substitute Frank’s Red Hot Sauce.
Chicken: I grilled up a chicken breast and shredded it. You could substitute shredded rotisserie chicken. (About 1 cup)
Cheese Wedges: Today I used Aldi brand of Laughing Cow. An alternative here would be regular laughing cow OR 4 oz light cream cheese.
Wonton Wrappers: No Substitute here. This can be found in the produce section of MOST grocery stores. (not Aldi or Trader Joe’s)
Making wonton cups are similar to building a lasagna because of the layers of toppings.
- Wonton Wrapper
- Buffalo/Laughing cow/Ranch Sauce
- Shredded Chicken
- Shredded Cheese
- All 4 layers again – AND DONE!
Bakes at 350 degrees for 15 minutes.