A very simple, but oh-so-adorable little appetizer! Like little flowers filled with barbecue chicken!
They may look elegant, but they are too easy to make! Cooking the chicken was what took the longest - and that was only like 8 minutes or something. An awesome game-day snack (football season has descended upon us again as you all know) or party food. Don't you think people would be impressed if you brought these? :)
Easily doubled to accommodate your crowd. I didn't make these too spicy because my 4-year old was dying to try them, but I think I would definitely add some diced jalapeno next time. Or do buffalo chicken ones! So trying that next!
Barbecue Chicken Wonton Cups
24 wonton wrappers
2 large boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 1/2 tablespoons spicy salt-free seasoning
1/2 cup barbecue sauce
1 1/2 cups shredded Mexican blend cheese, divided
Preheat oven to 375 degrees. Spray a 12-count muffin tin with non-stick spray. Press a wonton wrapper into each muffin cup.
Heat olive oil in a large skillet over medium-high heat. Saute the chicken seasoned with the salt-free seasoning until cooked throughout. Remove from heat, stir in the barbecue sauce and 1/2 of the cheese. Stir to combine everything and melt the cheese.
Place about a tablespoon of the chicken mixture in each cup. Layer with another wonton wrapper and repeat with the remaining chicken mixture. Top with about a tablespoon more of the shredded cheese.
Bake for 18 minutes or until the wontons are crisp and golden and the cheese is melted.