You know we love anything in a wonton wrapper around here! I love the flavors of banh mi sandwiches, and I wanted to create something in portable, appetizer fashion. These Banh Mi Bites are the perfect, protein packed appetizer recipe with all the flavors of a chicken banh mi, in an easy wonton cup.

Easy Chicken Wonton Appetizers

I love using wontons as a method to make an appetizer cup. The flavor possibilities are endless, and all you really need is 1 pound of ground meat to yield about 12 appetizer cups, along with 2 wonton wrappers per muffin tin. This is an easy recipe to feed a crowd with. You can actually make these for protein filled snacks on the go, which I do quite often.

Ingredients for Banh Mi Bites

Wonton Wrappers
Ground Chicken (or turkey, or pork, or a mixture, chef’s choice)
Water Chestnuts
Green Onion
Carrots
Hoisin Sauce
Chinese Five Spice
Soy Sauce
Ginger
Garlic
Cilantro
Pepper

Traditional banh mi sandwiches have liver pate on them. I frankly could not figure out a way to add liver pate to these chicken bites, but it would make the flavor even more authentic if you wanted to spread some on yours, or if you are hosting and wanted to have a banh mi bar. You can read more about the history of banh mi sandwiches here.

Making Chicken Wonton Cups

This recipe is only a few steps, and it’s really easy to put together. In fact if I’m having last minute guests, it’s a great in-between appetizer and meal recipe. Protein filled, unique, cute, hearty, all the same adjectives my friends use to describe me. Kidding. Kinda.

Recipe Instructions

Spray a 12 count muffin pan with nonstick spray.
Line each muffin tin with 2 wonton wrappers, so the corners are facing opposite sides.
Mix together the ground chicken mixture with all of the additional filling ingredients.
Using a 2 tablespoon cookie scooper, fill each muffin tin with about 1 scoop of filling. If you have extra, disperse it evenly.
Bake for roughly 20 minutes, or until the chicken mixture is cooked to 165 degrees fahrenheit (we recommend an electronic meat thermometer).
Top with hoisin sauce, cilantro, and green onions.

Tips, Storing & Variations

The most important tip I can give for making this recipe is to trust the process. What I mean by that is that when these bake, sometimes some of the juices from the meat and the vegetables seep out. This is normal, and once removed from the oven, they really dissipate into the wonton wrapper (which gets almost a caramelized finish, yum!).
If you have leftovers, store them in a lidded container, or a zip top bag for up to 4 days in the refrigerator. If you want to reheat them, wrap them in a paper towel and reheat on medium heat for 30 seconds until fully heated.
This is an easily customizable recipe, so if you want to customize it, here’s some ideas!
- Add jalapeño if you like spicy (I do not, but you do you!). You can add it to the meat mixture, or as a topping.
- Top with chopped pickled carrots for even more banh mi inspiration.
- Use different ground meat depending on your liking. Chicken, pork, or ground turkey, or a mixture.

More Recipes with Wonton Wrappers

Let’s eat! – Kathi and Rachel

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