Baked Crispy Buffalo Chicken Wonton Cups
Crunchy wonton cup with a creamy, flavorful buffalo chicken dip on the inside – take your football season gatherings to the next level with these Buffalo Chicken Wonton Cups.
Servings: 36
Calories: 87kcal
Ingredients
Buffalo chicken dip
- 2 oz cream cheese room temp or softened
- 2 oz Greek yogurt
- 1/4 cup buffalo sauce of your choice more to taste
- 1 1/2 cup chicken shredded about 3/4- 1 lb
- 1/3 cup shredded cheddar cheese + more for toppings
- 2 – 3 tbsp crumbled blue cheese
Wonton Cups
- 36 wonton wrappers
- Oil for greasing
- Crumbled blue cheese for garnish
- Chopped green onion for garnish
Instructions
- Add ¼ cup water to the bottom of an instant pot.
- Place a piece of chicken breast or chicken thigh in. Seasoning the chicken with 2 tsp buffalo seasoning. If you can’t find buffalo seasoning, you can also use salt, pepper, and garlic powder.
- Cook on high pressure for 10 minutes.
- Release the pressure and shred the chicken with 2 forks or a hand blender.
- Preheat the oven to 350F.
- Drain the chicken from excess, water.
- Mix the chicken with the cream cheese, Greek yogurt, cheddar cheese, blue cheese, and buffalo sauce in a bowl and set aside.
- Grease the wonton wrappers on one side. Lay them on a baking pan and brush the oil on top.
- Place the wonton wrappers in a muffin tin. You can press the sides with your fingers to make a lotus flower shape.
- Bake the wrappers empty for 5 minutes.
- Add 1 – 1.5 tbsp buffalo chicken dip in each wonton. Spread the dip evenly by pressing gently.
- Sprinkle some more cheddar cheese on top.
- Bake for another 12 - 13 minutes.
- Sprinkle the wonton cups with crumbled blue cheese and chopped green onion for garnish. Serve with ranch dressing or enjoy as is!
Nutrition
Serving: 1g | Calories: 87kcal | Carbohydrates: 7g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 194mg