Mediterranean Wonton Cupcakes
Ingredients
The filling
-
2/3
cup
fresh baby spinach, torn into pieces
-
2
cups
diced or shredded cooked boneless, skinless chicken breast
-
½
cup
garlic hummus
-
8
pieces
pitted Kalamata olives, sliced or diced
-
3
pieces
grape tomatoes, diced
-
¼
teaspoon
dried oregano
-
¼
teaspoon
dried basil
The wrappers
-
16
pieces
wonton wrappers
The topping
-
4
oz
crumbled feta cheese
Instructions
- Preheat the oven to 375°F.
- Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
- In a skillet over medium-low heat, stir the torn spinach leaves for about 2 minutes until wilted, then remove from heat.
- In a medium bowl, combine the wilted spinach, chicken, hummus, olives, tomatoes, oregano, and basil, stirring until fully mixed.
- Press a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin.
- Using about half of the chicken mixture, spoon it evenly into the wonton wrappers, then sprinkle half the feta cheese over the top.
- Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and feta cheese.
- Bake for 18-20 minutes until golden brown, then let cool for 5 minutes before removing from the muffin tin.
Nutrition Facts (estimated)
Servings
8 cupcakes
Calories
176
Total fat
7g
Total carbohydrates
12g
Total protein
15g
Sodium
20mg
Cholesterol
20mg
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