Crispy Cranberry Pecan Chicken Salad Wonton Cups are a crunchy, sweet-savory bite that works as an elegant appetizer or an easy weeknight switch-up. I love how the toasted pecans and tart dried cranberries brighten a classic chicken salad, and I often pair flavors from other salads I make, like this apple-cranberry-pecan salad, to inspire mix-ins. After testing these several times, I’ve dialed in oven timing so the wonton shells stay crisp while the filling stays moist.
Why Make This Recipe
- Big flavor in small packages: each crunchy wonton cup delivers contrast from toasted pecans, tart cranberries, and creamy chicken.
- Fast assembly for parties: they bake in a muffin tin and can be assembled mostly ahead of time.
- Balanced nutrition: lean protein from chicken plus healthy fats from pecans and fiber from cranberries.
- Versatile for occasions: perfect for potlucks, holiday appetizers, or light lunches.
- Personal insight: I make a double batch of the filling because it keeps well—I love the leftover scooped onto croissants the next day, similar to my go-to cranberry-walnut chicken salad idea.
Recipe Overview
Prep time: 20 minutes (plus any cooling time).
Cook time: 10–12 minutes to bake wonton cups; about 5 minutes to toast pecans; total active cooking 15–20 minutes.
Total time: 35–40 minutes including brief chilling.
Servings: Makes 24 wonton cups (serves 8 as an appetizer).
Difficulty: Easy.
Method: Combine shredded cooked chicken with mayo-based dressing, dried cranberries, toasted pecans, and seasonings; spoon into prebaked wonton wrappers in a muffin tin and finish baking briefly to marry flavors and crisp cups. Equipment: 24-cup mini muffin tin, oven set to 375°F (190°C), and a small skillet or sheet pan for toasting nuts.
My Experience Making This Recipe
I tested versions with rotisserie chicken and poached chicken to see which gave the best texture and moisture balance. Poached chicken shredded fine and blended seamlessly, while rotisserie added more savory depth; both work well depending on time and flavor preference. The biggest discovery: prebaking wonton wrappers 6–8 minutes prevents sogginess when the filling is added.
How to Make Crispy Cranberry Pecan Chicken Salad Wonton Cups
Start by toasting 3/4 cup chopped pecans in a dry skillet over medium heat for 4–5 minutes until fragrant, then cool; this intensifies flavor and crunch. Mix about 3 cups shredded cooked chicken with 1/2 cup mayonnaise, 1–2 tablespoons Greek yogurt for tang (optional), 1/2 cup chopped toasted pecans, 1/2 cup dried cranberries, 1/4 cup finely diced celery, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt, and pepper. Press wonton wrappers into a greased mini muffin tin and prebake at 375°F (190°C) for 6–8 minutes, fill with about 1 tablespoon of chicken salad, then return to the oven 3–5 minutes to warm through and set. Expect a balance of crispy shell and creamy, slightly chilled filling.
Expert Tips for Success
- Prebake wonton wrappers: bake them 6–8 minutes at 375°F to set shape and prevent sogginess when filled. This step is essential for lasting crunch.
- Toast nuts for aroma: toast pecans briefly in a dry skillet or at 350°F for 6–8 minutes to bring out oils—watch closely to avoid burning.
- Control moisture: use a light hand with mayonnaise and prefer drained or low-moisture add-ins; if your chicken is wet, pat it dry or briefly sauté shredded pieces to evaporate excess liquid.
- Chop for texture: chop pecans coarsely (not too fine) so you get noticeable crunch without overwhelming each bite. For more inspiration on crunchy handhelds, see this recipe for bang-bang chicken sliders.
- Use an ice cream scoop or small spoon: portioning consistently (about 1 tablespoon) keeps cups uniform and makes presentation easier.
How to Serve Crispy Cranberry Pecan Chicken Salad Wonton Cups
- Party platter: arrange on a large platter with microgreens or lemon wedges for color and a bright finish.
- Light lunch: serve with a simple mixed green salad and a drizzle of balsamic vinaigrette.
- Make them festive: top with a small sprig of tarragon or parsley and a pecan half for holiday guests.
- Game-day twist: add pickled jalapeño slices or a drizzle of buffalo sauce for heat—if you like spicy wontons, you’ll enjoy ideas similar to these buffalo chicken wontons.
Storage and Reheating Guide
Refrigerate leftover filled wonton cups in an airtight container for up to 3 days; place parchment between layers to protect crisp edges. If you need to prep shells ahead, prebake and cool them, then store shells separately at room temperature in an airtight container for up to 2 days. For longer storage, freeze unfilled baked wonton shells in a sealed freezer bag up to 1 month; thaw at room temperature before filling. To reheat filled cups, warm in a 325°F (160°C) oven for 6–8 minutes to refresh the crispness; avoid the microwave for reheating whole cups because it makes wrappers soggy.
Recipe Variations
- Gluten-free: use gluten-free wonton wrappers or small gluten-free phyllo cups; reduce mayo slightly and add extra yogurt if needed to adjust texture.
- Dairy-free: swap mayo for a dairy-free mayo and omit Greek yogurt. Add extra lemon for brightness.
- Herb-forward: mix in 1 tablespoon each of chopped tarragon and chives for a fresher, more upscale flavor.
- Sweet-heat: fold in 1–2 tablespoons chopped candied jalapeños or a teaspoon of hot sauce for a sweet-and-spicy profile that pairs well with cranberries.
Nutritional Highlights
- Protein-rich: chicken provides lean protein that helps keep bites satisfying.
- Heart-healthy fats: pecans contribute monounsaturated fats and vitamins, while cranberries add antioxidants and fiber.
- Allergens: contains tree nuts (pecans) and gluten unless you use gluten-free wrappers; contains egg only if your wonton wrappers or mayo contain it—check labels. Serve portion-controlled: about 3 cups per person is a typical appetizer serving.
Troubleshooting Common Issues
- Soggy shells: solution—prebake wonton wrappers for 6–8 minutes and fill just before serving; avoid overly wet chicken.
- Overbrowned edges: solution—if edges brown too fast, reduce oven temp to 350°F and watch closely; rotate the pan halfway through.
- Dry filling: solution—add 1–2 tablespoons of mayonnaise or a tablespoon of olive oil and lemon juice to restore creaminess; finely diced celery adds moisture and crunch without making it watery.
Frequently Asked Questions
Q: Can I make the filling ahead of time?
A: Yes — the filling keeps well in the refrigerator for up to 3 days. Keep it in an airtight container and fill prebaked wonton shells just before serving to preserve crunch. If the filling firms up, stir gently and add a teaspoon of lemon juice or mayonnaise to loosen.
Q: What kind of chicken works best?
A: Rotisserie chicken gives great flavor with no effort; poached chicken yields a milder, evenly moist texture. For best results, remove skin and shred with two forks so the pieces are small and mixable.
Q: Can I use phyllo cups instead of wonton wrappers?
A: Absolutely. Phyllo cups are a convenient substitute and often hold up well; prebake according to package directions. Note that phyllo may be flakier and more delicate, so handle gently when filling.
Q: How do I keep the cups uniform size?
A: Use a small cookie scoop or a 1-tablespoon measuring spoon to portion the filling. Press each wonton gently into the muffin tin to create an even cavity before prebaking to ensure consistent shapes.
Conclusion
If you enjoy elegant, crunchy bites that balance sweet and savory, these Crispy Cranberry Pecan Chicken Salad Wonton Cups are a winner — they pair seasonal flavors with an easy, repeatable technique. For another tested take and plating inspiration, check out this similar recipe: Chicken Salad Wonton Cups – stetted.
Print
Crispy Cranberry Pecan Chicken Salad Wonton Cups
- Total Time: 35 minutes
- Yield: 24 wonton cups (serves 8 as an appetizer) 1x
- Diet: Gluten-free option available
Description
A crunchy, sweet-savory appetizer featuring crispy wonton cups filled with a flavorful chicken salad mix of toasted pecans and tart dried cranberries.
Ingredients
- 3/4 cup chopped pecans
- 3 cups shredded cooked chicken
- 1/2 cup mayonnaise
- 1–2 tablespoons Greek yogurt (optional)
- 1/2 cup chopped toasted pecans
- 1/2 cup dried cranberries
- 1/4 cup finely diced celery
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
- 24 wonton wrappers
Instructions
- Toast the pecans in a dry skillet over medium heat for 4–5 minutes until fragrant, then let cool.
- In a bowl, mix shredded chicken, mayonnaise, Greek yogurt (if using), pecans, cranberries, celery, lemon juice, Dijon mustard, salt, and pepper.
- Press wonton wrappers into a greased mini muffin tin and prebake at 375°F (190°C) for 6–8 minutes.
- Remove from oven and fill each wonton cup with about 1 tablespoon of the chicken salad mixture.
- Return to the oven and bake for an additional 3–5 minutes to warm through and set.
- Serve immediately or store as per the storage guidelines.
Notes
These wonton cups are perfect for parties and can be made in advance. For variation, experiment with adding herbs or spices to the filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 cups per person as an appetizer
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg