Description

These Caesar Salad Wonton Cups are a delightful and crispy appetizer featuring golden baked wonton wrappers filled with a classic Caesar salad mix of romaine lettuce, tender chicken, crispy bacon, crunchy mini croutons, and a rich homemade Caesar dressing. Perfect for parties or light meals, these bite-sized cups combine creamy, savory, and crunchy textures in every bite.

Ingredients

Scale

Wonton Cups

12 wonton wrappers
Olive oil spray

Salad Filling

2 1/2 cups cos/romaine lettuce, shredded
1 cup cooked chicken, diced
1 1/2 bacon rashers, diced
1/4 cup bread, diced finely (preferably stale)
Salt, to taste
Black pepper, to taste

Dressing

1 garlic clove, minced
2 anchovy fillets
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise, preferably whole egg
1/2 cup freshly grated parmesan cheese
Milk, a splash to adjust consistency
1/4 tsp salt

Garnish

2 tbsp parmesan cheese, freshly grated
2 tsp fresh parsley, finely chopped (optional)

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Instructions

Prepare Wonton Cups: Preheat your oven to 180°C (350°F). Gently fit each wonton wrapper into the holes of a standard-sized muffin or cupcake tin (avoiding mini or Texas-sized tins). Lightly spray the wrappers with olive oil and bake for 8 to 12 minutes until they become golden and crispy. Remove from the oven and allow them to cool.
Cook Bacon: Heat a small non-stick pan over high heat and lightly spray it with olive oil. Add the diced bacon and sauté until crispy. Once cooked, remove the bacon and drain it on absorbent paper towels to remove excess fat.
Make Mini Croutons: Reduce the pan heat to medium-high, spray again with olive oil, and add the finely diced bread pieces. Shake or stir the pan frequently to brown the bread evenly until crisp. Remove the mini croutons, sprinkle with a pinch of salt, and set aside.
Prepare Dressing: Combine the minced garlic, anchovy fillets, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, grated parmesan cheese, and salt in a blender or food processor. Whizz until the mixture is smooth. If the dressing is too thick, add a tiny splash of milk to reach your desired consistency.
Assemble Salad Filling: In a large bowl, combine the shredded romaine lettuce, diced cooked chicken, and crispy bacon. Add 6 to 8 tablespoons of the prepared dressing, depending on preference, and toss gently to coat everything evenly.
Fill Wonton Cups: Spoon the dressed salad mixture evenly into the cooled wonton cups. Top each with some mini croutons, a pinch of freshly grated parmesan cheese, and a sprinkle of finely chopped fresh parsley if desired.
Serve: Serve the Caesar Salad Wonton Cups immediately to enjoy the crisp texture of the wonton cups alongside the creamy, savory filling.

Notes

Ensure wonton wrappers are fitted gently to avoid tearing.
Use stale bread for croutons to achieve better crunch.
Adjust the amount of dressing used based on how saucy you prefer the salad.
Make sure to serve immediately after assembling for best texture.
Anchovy fillets are key for authentic Caesar dressing flavor but can be omitted for a milder taste.
Parmesan cheese can be freshly grated for more flavor instead of pre-grated.
Leftover dressing can be stored in the fridge for up to 3 days.