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Wonton Wonders

Two days before your party, bake the wontons; store in an airtight container at room temperature. Prepare the filling; cover and chill. Fill the shells just before serving.—Carol Moth, Windsor, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 dozen


  • 12 wonton wrappers
  • 1/3 cup plain yogurt
  • 1/4 cup mango chutney
  • 3 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons green curry paste
  • 1/2 teaspoon salt
  • 3 cups finely chopped cooked chicken breast
  • 3 green onions, thinly sliced


  • Cut wonton wrappers into quarters; press into greased miniature muffin cups. Bake at 350° for 5-7 minutes or until lightly browned. Remove to wire racks to cool.
  • In a large bowl, combine the yogurt, chutney, peanut butter, lime juice, curry paste and salt. Fold in chicken.
  • Just before serving, place rounded teaspoonfuls of filling onto wontons. Sprinkle with onions.
Editor’s Note: This recipe was tested with Thai Kitchen green curry paste. Look for it in the Asian food aisle of your grocery store.

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