Ingredients
Scale
- 12 wonton wrappers (or pre-baked phyllo shells)
- 1.5 cups cooked chicken breast, shredded or finely diced
- 1/2 cup Caesar dressing (your favorite brand)
- 1 cup Romaine lettuce, finely chopped
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon lemon juice
- Black pepper to taste
- Optional: Crushed croutons for extra crunch
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin. Press one wonton wrapper into each muffin cup, ensuring it forms a bowl shape. Bake for 8 to 10 minutes, or until the edges are golden brown and crispy. Remove from the oven and let them cool completely on a wire rack.
- In a medium mixing bowl, combine the shredded cooked chicken, Caesar dressing, lemon juice, and a pinch of black pepper. Stir until the chicken is evenly coated. If the mixture looks too dry, add an extra tablespoon of dressing.
- Just before you are ready to serve, gently fold the finely chopped Romaine lettuce and half of the Parmesan cheese into the chicken mixture. This keeps the lettuce from wilting too quickly.
- Spoon about two tablespoons of the chicken Caesar mixture into each cooled wonton cup. Top with the remaining Parmesan cheese and a sprinkle of crushed croutons if desired. Serve immediately while the shells are at their crunchiest.
- Cook Time: 25 minutes
- Diet: Omnivore