Baked Chicken Wontons with Pineapple Salsa
This baked wonton is a good choice when you want a quick snack you can make when you got friends over. It's so fun to make, you'll enjoy the whole process.
Equipment
Rimmed baking sheet
Parchment paper or silicone baking mat
Mixing bowl (medium)
Instant-read thermometer
Cooking spray (any neutral oil spray)
Sharp knife and cutting board
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
Storage: Baked wontons keep uncovered at room temperature for up to 1 hour. Store leftover unfilled baked shells in an airtight container for up to 2 days and re-crisp in a 300°F / 150°C oven for 3-4 minutes. Salsa keeps refrigerated in a sealed container for up to 2 days — drain excess liquid before using.
Make-ahead: Bake the wonton shells up to 1 hour before serving and leave uncovered. Prepare the salsa up to 4 hours ahead and refrigerate. Assemble just before serving to keep shells crisp.
Substitutions: Ground turkey works as a direct swap for chicken. Ground pork pairs well with the pineapple salsa — cook to 160°F / 71°C internally. Fresh pineapple can replace canned for a brighter flavour.
Pro tip: Use a fork (not a spoon) to place salsa on each wonton — this controls the amount of liquid and prevents soggy shells.
Food safety: Ground chicken must reach an internal temperature of 165°F / 74°C. Use an instant-read thermometer on the thickest filled wonton to verify.
Nutrition
Serving: 1servingCalories: 108kcalCarbohydrates: 11gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 20mgSodium: 234mgPotassium: 328mgFiber: 2gSugar: 4gVitamin A: 211IUVitamin C: 8mgCalcium: 19mgIron: 1mg
How did this recipe turn out for you?Rate this Recipe !
