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Buffalo Chicken Wonton Cups

Servings 12 Servings


  • 1/2 C. Ranch veggie dip
  • 36 Wonton wrappers
  • 36 tsp. Hot sauce divided (1 tsp. per cup)
  • 2 C. Diced and cooked chicken
  • 1/4 C. Chopped fresh jalapeño pepper
  • 1/3 C. Chopped green onion
  • 1/2 C. Finely diced celery


  1. Preheat oven to 350°F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool.
  2. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeño, green onions, celery and ranch veggie dip.
  3. Spoon chicken mixture into wonton cups. Serve immediately.

Recipe Notes

Recipe and photograph courtesy of T. Marzetti Company.