Caesar Salad Wonton Cups

Why You’ll Love This Recipe

I enjoy this recipe because it combines the freshness of a salad with the crunch of baked wonton cups. The homemade Caesar dressing gives it an authentic, rich flavor, and the presentation always looks impressive. I also like how versatile these cups are since I can serve them as appetizers, starters, or even a fun twist on a light lunch.

Ingredients

12 wonton wrappers
2 1/2 cups cos/romaine lettuce , shredded
1 cup cooked chicken , diced
1/4 cup bread , diced finely (preferably stale)
2 tbsp parmesan cheese , freshly grated
2 tsp fresh parsley , finely chopped (optional – for garnish)
Salt
Olive oil spray

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 , to adjust consistency
1/4 tsp salt
Black pepper

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating the oven to 350°F and lightly spraying a muffin tin with olive oil.
2. I press wonton wrappers into the muffin cups to form little shells, then spray them lightly with olive oil.
3. I bake for 8–10 minutes until golden and crisp, then set aside to cool.
4. I make the croutons by tossing the diced bread with a little olive oil and salt, then baking until golden and crunchy.
5. For the dressing, I blend garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, parmesan, salt, and pepper until smooth. I add a splash of milk if needed to thin it out.
6. In a bowl, I toss shredded lettuce, diced chicken, croutons, and parmesan with the Caesar dressing.
7. I spoon the salad mixture into the cooled wonton cups.
8. I garnish with fresh parsley and serve immediately.

Servings and Timing

This recipe makes about 12 wonton cups. It usually takes me 15 minutes to prep and 10 minutes to bake, so I can have them ready in around 25 minutes.

Variations

Sometimes I skip the chicken for a vegetarian version or swap it with crispy bacon. I also like adding cherry tomato halves for extra freshness. If I want a lighter dressing, I use Greek yogurt in place of some of the mayonnaise.

Storage/Reheating

I keep the wonton cups separate from the salad if I want to make them ahead. The baked cups stay crisp in an airtight container for up to 2 days. I store the salad in the fridge and assemble just before serving to keep everything fresh.

FAQs

Can I make the wonton cups ahead of time?

Yes, I bake them a day in advance and store them in an airtight container.

Do I need anchovies for the dressing?

They add authentic Caesar flavor, but I sometimes replace them with a little extra Worcestershire sauce.

Can I use store-bought dressing?

Yes, when I’m short on time, I use a good-quality Caesar dressing instead of making my own.

How do I keep the wonton cups from getting soggy?

I assemble them just before serving so the lettuce and dressing don’t soften the shells.

Can I air-fry the wonton wrappers?

Yes, I air-fry them at 350°F for about 6–7 minutes until crisp.

What if I don’t have a muffin tin?

I press the wrappers into oven-safe ramekins or shape them on a baking sheet with foil balls.

Can I make this gluten-free?

Yes, I use gluten-free wonton wrappers and bread for the croutons.

Can I add more toppings?

Yes, I sometimes sprinkle extra parmesan or add crispy bacon bits on top.

What lettuce works best?

I prefer romaine since it’s crisp and holds up well with dressing.

How long can they sit out at a party?

I keep them out for up to 2 hours, but they taste best when freshly assembled.

Conclusion

Caesar salad wonton cups are one of my favorite ways to serve a classic dish in a fun and elegant format. I love how the crispy wonton shells add crunch while the creamy Caesar salad brings rich flavor. Whether I’m making them for a party or just a light lunch, they’re always a hit.

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