These are baked ground chicken wontons served open-face with a quick pineapple-tomato-cucumber salsa and avocado on top. The whole thing takes 25 minutes, uses one bowl for the filling and one for the salsa, and the oven does the heavy lifting. It’s a solid party snack that looks like more effort than it is.
The short version of why this works
Two things matter here. First, spraying the wonton wrappers with cooking spray before baking is what gets them golden and crisp without deep-frying — skip it and they’ll dry out instead of crisping. Second, the salsa goes on with a fork at the last second, not spooned on, so you control exactly how much liquid hits each wonton. Pineapple and tomato both release juice fast, and that juice is the main enemy of a crisp shell. Make the salsa first so the flavors have time to come together while the wontons bake, but drain off any pooled liquid before serving.
Common problems and fixes
- Wontons burn on the edges before the center crisps: The oven runs at 250°F, which is low, but wonton wrappers are thin and the corners catch heat fast. Rotate the tray halfway through and check at 8 minutes rather than waiting the full 10.
- Ground chicken sticks to the wrapper and tears it when folding: Don’t overfill. A small, level teaspoon of filling per wrapper is enough. Press the filling gently into the center before folding so it stays put.
- Filling is still pink inside when the wrapper looks done: Ground chicken must reach 165°F (74°C) internally — never serve it undercooked. If the wrapper is browning too fast, tent loosely with foil and give the filling another 3-4 minutes.
- Salsa is watery by the time you serve: Squeeze the chopped tomato gently in a paper towel before mixing, and drain the pineapple thoroughly. A pinch of salt draws out moisture, so mix the salsa, let it sit, then tip the bowl and spoon off any liquid that collects before you plate.
- Avocado browns before guests arrive: Mash it with the lime juice from the salsa recipe right before serving. Skip the garnish — not worth the extra dish. A thin spread directly on the wonton is all you need.
Substitutions that actually work
- Ground chicken → ground turkey: Works directly. Same seasoning, same cook time. Still needs to hit 165°F (74°C) internally.
- Fresh pineapple instead of canned: Fine, but fresh is juicier. Dice it small and pat dry with a paper towel before adding to the salsa.
- Wonton wrappers → egg roll wrappers cut into quarters: These are thicker and take a minute or two longer to crisp, but they hold a heavier filling without tearing.
- Basil and parsley in the salsa: Either dried herb works here since the salsa sits for a few minutes before serving. If you have fresh cilantro, that’s a better swap than dried parsley.
- No cooking spray: Brush the wrappers lightly with neutral oil using a pastry brush or even your fingers. The result is the same.
Baked Chicken Wontons with Pineapple Salsa
Equipment
Ingredients
Wonton Ingredients
1 medium avocado - sliced or mashed, or ½ cup / 120g prepared guacamole
½ pound ground chicken - minced chicken, about 225g
½ teaspoon salt
½ teaspoon ground black pepper- 1 can cooking spray - for wonton wrappers
¼ teaspoon cumin - ground ; optional
10 small wonton wrappers
Salsa Ingredients
1 large tomato - diced, juice left behind- 1 cup pineapple chunks - canned ; drained, about 150g
1 medium cucumber - chopped
1 teaspoon dried basil - or 1 tablespoon fresh basil, chopped
1 teaspoon dried parsley - or 1 tablespoon fresh parsley, chopped- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
¼ teaspoon sugar - granulated
1 teaspoon lime juice - optional
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced).
- Start the recipe with making the salsa. Dice the tomato, drain the pineapple chunks, and chop the cucumber. Mix all of the salsa ingredients together in a bowl and set aside.1 large tomato, 1 cup pineapple chunks, 1 medium cucumber, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon sugar, 1 teaspoon lime juice
- Lightly coat both sides of each wonton wrapper with cooking spray and sprinkle with a pinch of ground cumin if using.1 can cooking spray, 1/4 teaspoon cumin, 10 small wonton wrappers
- Mix ground chicken, salt, and pepper in a bowl.1/2 pound ground chicken, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Place about 1 tablespoon of the chicken mixture into the centre of each wonton wrapper. Fold the edges up around the filling, pinching to seal — you can make triangles, purses, or leave them open-faced.1/2 pound ground chicken, 10 small wonton wrappers
- Place the filled wontons on a parchment-lined baking sheet, spacing them 1 inch apart. Bake for 10-12 minutes until the wrappers are golden and the chicken reaches 165°F / 74°C on an instant-read thermometer. Remove from the oven and let cool for 2-3 minutes.
- Top each wonton with a small spoonful of mashed avocado or guacamole. Using a fork, lift the salsa from the bowl (leaving excess liquid behind) and place a small mound on each wonton. Serve immediately.1 medium avocado
Notes
Nutrition
Frequently asked questions
Can I make these ahead of time for a party?
Bake the wontons up to an hour ahead and keep them uncovered at room temperature — covering them traps steam and softens the shell. Make the salsa and prep the avocado separately, then assemble right before guests eat.
How do I know the ground chicken filling is fully cooked?
Ground chicken must reach an internal temperature of 165°F (74°C) — use an instant-read thermometer in the thickest filled wonton. At 250°F with a small amount of filling, 10 minutes is usually enough, but oven temperatures vary, so check rather than assume.
Can I use a different protein in the filling?
Yes. Ground turkey works identically. Ground pork also works well with the pineapple salsa and needs to reach 160°F (71°C) internally. Avoid very fatty ground beef here — it can make the wrapper greasy.
My wonton wrappers dried out and cracked before I could fold them — what happened?
They were exposed to air too long. Keep the stack covered with a slightly damp paper towel while you work through them one at a time. Work quickly once you pull a wrapper from the stack.
Can I bake these at a higher temperature to speed things up?
Yes — 375°F (190°C) works and cuts the time to roughly 6-7 minutes. Watch them closely from the 5-minute mark because at higher heat the edges go from golden to burnt quickly.
Try these next
- Crispy Pork Dumpling Delight
- Colombian Chicken Cheese Empanadas
- Chicken Macadamia Sausage Rolls
- Savory Beef Carrot Turnovers
