January 30, 2020
Vegan Chick’n Salad Wonton Cups
When you want to switch things up from the usual creamy dips, and need a last minute party appetizer, make my Vegan Chick’n Salad Wonton Cups! Crispy baked wontons are filled with an Asian Inspired Chick’n Salad – an all around crowd pleaser that’s light and refreshing, with a zingy dressing! You can prepare an entire tray in under 30 minutes … perfect for making ahead and assembling right before serving!
wonton wrappers : the ultimate shortcut party food
We’ve all been there. It’s the day of a party or potluck. You promised you’d bring a dish, but ya know … life got in the way and you forgot. And now it’s a couple hours before said party and you’re frantically checking Pinterest for appetizers and, of course, you can’t find anything that’ll whip up in a moment’s notice.
But, wait. You stumbled upon my Chick’n Salad Wonton Cups and not only are they delicious (and so frickin’ cute), but they can be made in about 15 minutes! Not to mention, these are such a fun alternative to your typical creamy dips and deep fried party snacks! All is not lost! Grab a drink and let’s get to cookin’ the best Chick’n Salad Wonton Cups!
how to make vegan chick’n salad wonton cups
If you ask me, everything tastes better in bite-sized form. My Vegan Chick’n Salad Wonton Cups are super easy to prepare – requiring just a few simple ingredients, less than 20 minutes, and a cupcake pan! Here’s how to make them:
- Bake Wontons. Fill each tin of your cupcake tray with two wontons. Using your hands, mold them into cups, and bake them until they are golden brown and crispy, about 13-15 minutes.
- Prepare Dressing & Chick’n. While the wontons are baking, prepare your salad dressing and vegan chick’n. For the dressing, combine all its ingredients into a small bowl. Whisk together and set aside. Toss your chick’n with Chinese 5-spice blend and pan sear with a bit of oil on medium high heat until it’s slightly crisped on the edges, about 7-10 minutes. Remove from the pan, cut into bite-sized pieces and set aside.
- Toss and Assemble. After you’ve got all the components of the dish prepared, toss your cabbage mix and veggies with the chick’n and dressing. Fill each cup up with about two tablespoons of salad mix. Garnish with fresh cilantro, a mandarin orange slice, and a sprinkle of sesame seeds.
And that’s it! Super easy, and the best part is that all the components come together in the time the wontons are in the oven!
can i make these vegan chick’n salad wonton cups ahead of time?
Absolutely! In fact, this is how I prefer to do it. I like to prepare all the components of this salad ahead of time – the cups, the salad mix, the chick’n, and the dressing. The wonton cups will stay fresh for around three days. Just make sure to let them cool and keep them in an airtight container until you’re ready to fill them. The dressing is good up to a couple of weeks!
more mini bite-sized appetizers
Hungry for more? Check out these appetizers that are equally as cute and delicious!
were my wonton cups a party-pleasing hit?
I have no doubts you’ll love these little salad-filled wonton cups as much as I do! If I inspired you to make these Vegan Chick’n Salad Wonton Cups, I would love to see your recreations! Snap a picture or take a video, share it on Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs! Til next time, friends!
XOXO!
- ¼ cup fresh squeezed orange juice, about 1-2 oranges
- 2 TBS finely minced red onion
- 2 TBS tamari or soy sauce
- 1 TBS rice wine vinegar
- 1 TBS coconut nectar or maple syrup
- ½ tsp toasted sesame oil
- 24 vegan friendly wontons
- 6 oz vegan chick'n strips
- 2 tsp Chinese Five Spice seasoning
- ½ tsp Kosher salt
- 2 tsp avocado oil
- 3 cups tri-color coleslaw mix
- ½ large red bell pepper, thinly sliced
- ¼ cup sliced green onion
- 1 - 10.5 oz can of mandarin oranges in juice, drained
- Fresh chopped cilantro
- Sesame seeds
- Preheat oven to 350 degrees
- In a small bowl, whisk together all the ingredients. Set aside.
- Place two wonton wrappers into a cupcake tin, molding it into the cups. Bake for 13 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the cupcake tin.
- Toss vegan chickn strips with Chinese 5 Spice and salt. In a small pan on medium-high heat, add oil. Once the oil is hot, add chick'n and cook until slightly browned on the edges and completely warmed through, about 7-10 minutes. Remove from the pan and cut into bite-sized pieces. Set aside.
- In a large bowl, combine coleslaw mix, bell pepper, green onion, and chopped chick'n. Toss with dressing.
- Once the wonton cups are cooled, divide the Chick'n Salad between the cups. Garnish with 1-2 mandarin slices, fresh cilantro, and a pinch of sesame seeds. Serve immediately and enjoy!
