Chicken, Mango & Avocado Wonton Cups
Is it weird that I’m already looking forward to January? Sure, it’s my birthday month, but more so than that – it’s the best snackin’ month of the year! There’s New Years Day (great snacking and football day) and the Super Bowl (same deal) (OK, the Super Bowl is technically a few days into February, but who’s keeping track?).
You may recognize these cute little wonton cups from when I made variations of them for a cocktail hour and a sangria party. Ever since Angela from Joyously Domestic turned me on to their charms and endless possibilities, my love for wonton cups has been, well, endless.
These chicken, mango & avocado wonton cups couldn’t be simpler – just layer in chunks of chicken, chopped sweet mango, luscious avocado and sweet corn. Drizzle with a creamy homemade herb dressing or use your favorite bottled ranch dressing. Bring on snackin’ season!
Chicken, Mango & Avocado Wonton Cups
For the Wonton Cups:
- Nonstick cooking spray
- 20 (4-1/2-inch square) wonton wrappers
For the Creamy Herb Sauce:
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1-1/2 tablespoons buttermilk
- 2 teaspoons finely chopped fresh parsley
- 1 teaspoon finely chopped fresh dill
- 1/4 teaspoon minced garlic
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon kosher salt
- 1/8 teaspoon paprika
For the Filling:
- 1 ripe avocado, peeled, pitted and diced
- 1 cooked chicken breast, diced
- 1 mango, peeled, pitted and diced
- 1/2 cup corn kernels
- Preheat oven to 350 degrees F. Spray 2 standard muffin tins with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.
- Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.
- Meanwhile, make the Creamy Herb Sauce: In small bowl, stir together all ingredients.
- Fill wonton cups with layers of avocado, chicken, mango and corn. Drizzle with Creamy Herb Sauce.
Can you make these on the lighter side without the chicken? Can you make ahead them ahead of the event, such as 1 day prior? If so, how to store the appetizer? I’m afraid the advocado will I get brown.
Would the herb dressing be put on prior to serving?
Hi April – Thanks so much for stopping by. Unfortunately, this recipe is really best eaten pretty shortly after it is made. If made the day before, I’m afraid the wontons will get chewy, and yes, the avocado will brown.
If possible, I would recommend making the herb sauce the day before, and cutting the mango, then storing both of those things in the fridge. The wonton cups can be baked 4-6 hours in advance and kept at room temperature. Hope that helps a little!
I thought the won ton cups were such a cool idea. I featured them on my Friday Five – Guacamole addition (I stretched :)) over at Feed Your Soul Too – http://www.feedyoursoul2.com/2014/01/friday-five-guacamole-addition.html
Thanks so much, Peter!
Went looking for avocado recipes. this looks light and healthy and I really like the presentation. Peter from Feed Your Soul Too
Thanks for stopping by, Peter!
Lori, these look fabulous. And, so simple! I must try! I used to hate mango, but now love it. 🙂
Yay, so glad you approve 😉 I’m still a bit touch-and-go with mango. I’m not a huge fan of it just on it’s own, as a piece of fruit. But I do like it to add sweetness to dishes. But also – it’s a pain in the butt to “butcher.” haha. So yeah, mango and I have a rocky relationship.
Here here to January babies and snacking! I love having cocktail parties with appetizers galore-thanks for this idea. I need to find wontons-its crazy since I’m in China and all, but I have only seen the dumpling lady as she whips out dumplings at the market…I wonder if she’d sell me some…
I bet she’d sell you some! Good luck!