Name: Baked Chicken Wontons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground chicken; 1/3 cup finely chopped red bell pepper; 1/3 cup finely sliced green onion; 1/2 cup finely chopped water chestnuts ((drained)); 1 tbsp grated ginger; 1 tbsp finely chopped garlic; 2 tbsp soy sauce; 1/2 tsp sesame oil; 16-20 wonton wrappers; nonstick or olive oil spray

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I love any appetizer that can double as a source of protein and also as a meal, these Baked Chicken Wontons are just the ticket! A healthy mixture of ground chicken, plus finely chopped vegetables, and some easy pantry staple seasonings. Add it to a wonton, fold the corners, spray with nonstick spray to help get them golden brown, and in about 20 minutes, you have an easy, protein packed snack!

Chicken & Wonton Recipe

About this recipe: We love using wontons in every day meals around here. They’re so versatile! I love this recipe in particular because it is a decent source of protein, and these are portable. They reheat really well in the air fryer. My husband loved eating these for dinner with a little sweet chili sauce on the side.

You can use wonton wrappers in oven baked dishes pretty easily, you just have to make sure to use a little spray oil to get them nice and golden brown. You can use either nonstick spray, spray olive oil, spray avocado oil, etc.

Ingredients for Baked Chicken Wontons:

Ground Chicken
Chopped Red Bell Pepper
Chopped Green Onion
Chopped Water Chestnuts
Ginger
Garlic
Soy Sauce
Sesame Oil
Wonton Wrappers

If you like heat, you can add in some chopped Thai chilis. Cilantro is also great in these. A little goes a long way!

Making Baked Wontons

From start to finish this is a pretty quick recipe. From start to finish, you should be able to make these in about 30 minutes (and this recipe makes about 16 wontons total).

Preheat the oven to 350 degrees fahrenheit.
Prepare a little station to make this easier on yourself! Grab a mixing bowl, a sheet pan (and line it with parchment paper), a 1 tbsp cookie scoop (or measuring spoon), and cooking spray.
Mix together the chicken mixture in a large mixing bowl, and set it aside.
On a cutting board, unwrap the wonton wrappers, and use a 1 tbsp cookie scoop to add in scoops of the fully mixed chicken filling.
Fold each corner of the wonton ‘up’ so it looks like a 4 corner envelope.
Place the wontons on a parchment lined sheet pan.
Spray each wonton with nonstick spray. Bake for about 20 minutes, or until the wontons are golden brown.
Ground chicken is fully cooked once it reaches 165 degrees farenheit.
Allow to cool for 5-10 minutes before serving.

Variations, Make Ahead Instructions, & Storing Instructions

You can modify these a ton of different ways with different ingredients. This is actually a great recipe to clean out your refrigerator with.

Vegetables: Celery, green peas, shredded cabbage, bok choy, edamame, finely chopped broccoli, corn, & mushrooms.
Protein: You could use ground chicken, ground turkey, or ground pork for these wontons.
Aromatics & Flavorings: Lemongrass, cilantro, Thai chilis, Thai basil, double the ginger, etc.

Make Ahead Instructions: If you want to make these ahead of time, you can prepare the filling up to 24 hours in advance. I recommend baking these right before serving them, they taste best when fresh.

Leftovers, Reheating & Storing: Store leftovers in a lidded container lined with a paper towel (this will help absorb any moisture). They keep well for up to 3 days in the refrigerator. To reheat, I recommend air frying on the reheat setting.

What to Serve with Chicken Wontons: I love these with Thai chili sauce, but they’re also great with soy sauce, ponzu sauce, or even our honey sesame sauce.

More Wonton Recipes

If you want more recipes that use wonton wrappers, here’s a few that we love:

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

Cheers! – Kathi and Rachel