Crispy Green Curry Chicken Wonton Bites

Green Curry Chicken Salad

My obsession with cups and one bite nibbles continues.

You already know that I love phyllo cups.

And you already know I love endive cups.

I eat my Thanksgiving dressing in cup form.

And I even eat my breakfast in one bite, because clearly bacon, eggs, and toast all belong together, nestled into a muffin tin.

Great things just happen when you put a bunch of different ingredients into one mouth-sized package.

So now I’m bringing you…

wonton cups!!!

Crispy Baked Wonton Cups

If you’ve got a crispy tooth, you will LOVE these.

They’ve got the kind of obnoxious chomp that makes everyone in the room stare at you.

That’s the sign of some insane crispiness.

To make the wonton cups, place oil brushed wonton wrappers into a mini muffin tin.

How to Make Crispy Wonton Cups

Bake for 10 minutes, until golden brown and crisp.

Then make the Thai green curry chicken salad, by mixing main players like chicken, green curry paste, cilantro, lime juice, and coconut milk:

Green Curry Chicken Salad with Coconut Milk

Spoon the salad into the little cups:

Green Curry Chicken Salad with Coconut Milk

Garnish with some snipped chives, and admire their greatness:

Green Curry Chicken Salad with Chives

And as you eat, note the different flavors going on in your mouth….that’s my favorite part. Green curry, lime, coconut, mmm.

Have a great 4th of July!

Crispy Green Curry Chicken Wonton Bites

Yield: 24 chicken wonton cups

Crispy Green Curry Chicken Wonton Bites


  • 1 lb of chicken breasts, cooked and chopped*
  • 2 scallions, chopped
  • 3 tbsp cilantro or parsley, chopped
  • 1 tbsp fresh lime juice
  • 2 tsp green curry paste (I used Thai Kitchen)
  • 2 tbsp mayonnaise
  • 1 tbsp coconut milk
  • 24 wonton wrappers (about half a 12oz package)
  • vegetable oil, for brushing
  • salt
  • snipped chives, for garnish


  1. Make the green curry chicken salad by mixing to combine the chopped chicken, scallions, cilantro or parsley, lime juice, green curry paste, mayonnaise, and coconut milk. Let this mixture sit in the fridge for at least an hour, so the flavors meld. If you can even make this a day ahead of time, the flavors will be optimal the next day.
  2. Preheat the oven to 350 degrees F.
  3. Brush each wonton wrapper with vegetable oil on both sides, then nestle it into the bottom of a 12-cup mini muffin pan. Repeat until the pan is filled, then sprinkle the wonton wrappers with salt. Bake for 10 minutes, until the wontons get golden brown and crispy. Let them cool down on a wire rack, and repeat with the remaining 12 wonton wrappers, so you have 24 wonton cups total.
  4. Once the wonton cups have cooled down, fill each one with a heaping pile of the green curry chicken salad. And be generous here! Garnish with snipped chives, and serve!


*How you cook the chicken is completely up to you...I usually bake the chicken breasts, but you can grill them, poach them, pan fry, whatever you want. Just make sure to season them well with salt and pepper.

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23 comments… add one

Leave a Comment

  • avatar mjskit July 3, 2012, 2:53 pm

    Oh what a bite of deliciousness! Love these! Now I need to go check out the other bites! Have a fabulous 4th!

    • avatar Joanne Ozug July 3, 2012, 3:03 pm

      Thanks MJ! I hope you have a wonderful 4th too, with many dishes with lots of garlic LOL.

  • avatar Candy @ Candy Girl July 3, 2012, 3:01 pm

    I love the wonton cups! So many possibilities. Thanks!

    • avatar Joanne Ozug July 3, 2012, 3:06 pm

      Thanks Candy! Yes, there’s tons you can put in those little wonton cups!

  • avatar Suzanne Perazzini July 3, 2012, 4:50 pm

    These look totally delicious but I do wonder about the mess factor while eating in polite company. LOL.

  • avatar Erin @ Dinners, Dishes, and Desserts July 3, 2012, 5:53 pm

    I love green curry chicken, and this is such a fun appetizer.

  • avatar Mi Vida en un Dulce July 3, 2012, 8:02 pm

    Of course, your cups, how to forget that you really like those. And making cups with wontan saounds perfect as it’s very easy to find here in the supermarket.

  • avatar Ann July 3, 2012, 10:01 pm

    Joanne, this is brilliant! I love cup-style food, too! What a great idea and using the wonton cups that you made…the possibilities are endless!

  • avatar Raymund July 4, 2012, 2:38 am

    This is a great idea Joanne, I bet I can eat a dozen of those

  • avatar Nina July 4, 2012, 5:11 pm

    You have so many delecious Ideas! Love your blog.

  • avatar Kim Bee July 5, 2012, 12:35 am

    I love tiny food. It just makes me happy. These make me super happy. Which is way more than just happy. I might even go as far as to say these wonton bites make me epically happy. There, it’s out there. All out in the open.

  • avatar Tommy July 10, 2012, 11:09 am

    These look like they’d make the perfect little appetizer for a party! Or a lunch, just for me. :) The lime juice is a nice a touch to the chicken salad.

  • avatar Heather July 24, 2012, 10:08 am

    Made these over the weekend, they were fantastic! My family loved them as well! I had a bit of a struggle getting the wonton wrappers placed in the mini muffin pan but it’s gets easier as you create more. Next time I will make sure to have the chicken salad part premade to make this faster. Thanks for sharing!!!!

    • avatar Joanne Ozug July 24, 2012, 10:11 am

      Hi Heather, fantastic! Yes, you have to kind of stuff them in there and open up the “leaves” but it definitely gets easier over time. So glad you all enjoyed them! Thanks for letting me know =)

  • avatar Lily January 17, 2013, 11:46 am

    Hi Joanne, I LOVE your website and recipes!! So creative! I made these for a recent New Year’s Eve party and they were a huge hit. The entire platter was devoured in about 10 minutes! Thanks so much for sharing!

    • avatar Joanne Ozug January 17, 2013, 12:21 pm

      Lily, that’s fantastic!!! I’m so glad they were such a hit!

  • avatar Jo Waterman April 29, 2013, 5:15 pm

    Does coconut milk freeze well?I hate to open a can for such a small amount.Thanks

    • avatar Joanne Ozug April 30, 2013, 8:47 am

      Hi Jo, the flavor would be preserved but the texture wouldn’t be the same. So basically you could use it for things like coconut rice (I have a recipe for that on Fifteen Spatulas) but you might not want to use it for a soup for instance. It’s the same thing if you try freeze heavy cream, the fats and water/liquid separate from each other and it looks clumpy. It’s still fine to eat, just doesn’t have the same texture.

  • avatar Rebekah December 22, 2013, 11:27 am

    I saw these on Pinterest a while ago. I made them for a family Christmas gathering today. I threw together the chicken salad part last night and let it sit overnight in the fridge. The salad isn’t very wet, which is probably going to be a good thing in the cups, but I might make a little extra dressing next time. Also, I have long nails, which made tucking the wontons into the mini-cupcake pan a futile effort. I ended up having to use a butter knife with a big rounded butt end to push them in. Otherwise, my nails just went through the bottoms. Over all, though, the flavor is fantastic and I expect them to get gobbled up quick! I might even try the salad part for sandwiches in the future. Thanks for the recipe!

    • avatar Joanne Ozug December 24, 2013, 9:15 pm

      That’s great Rebekah, hope they were enjoyed!

  • avatar YUM July 19, 2014, 4:23 pm

    This looks great! How far in advance can you make the wonton cups? IAny suggestions on how to store them if you make them in advance? am hosting a big party and want to make as much as possible in advance. Thanks.

    • avatar Joanne Ozug July 21, 2014, 12:46 am

      Definitely let them cool completely before storing, then you can simply store them in a bag at room temperature. I wouldn’t recommend making them more than a day in advance. Enjoy!


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