Ingredients
Scale
- 12 won ton wrappers
- 2 cups cooked chicken, shredded or finely diced
- 1/3 cup creamy Caesar dressing
- 1 cup Romaine lettuce, finely shredded
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon fresh lemon juice (optional)
- Cracked black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly spray a standard 12-slot muffin tin with non-stick cooking spray to ensure the wrappers don’t stick.
- Step 2: Shape the Shells: Press one won ton wrapper into each muffin cup, gently pushing it down to form a cup shape. Make sure the edges stand up slightly to create a nice rim for your filling.
- Step 3: Bake Until Crisp: Place the muffin tin in the oven and bake for 8 to 10 minutes. Watch them closely; you want them to be golden brown and firm to the touch. Remove from the oven and let them cool completely on a wire rack.
- Step 4: Mix the Filling: In a medium mixing bowl, combine the shredded chicken, Caesar dressing, lemon juice, and black pepper. Stir well until the chicken is evenly coated in the creamy dressing.
- Step 5: Assemble the Cups: Once the shells are cool, place a small pinch of shredded Romaine lettuce at the bottom of each cup. Spoon a generous tablespoon of the chicken mixture on top of the lettuce.
- Step 6: Final Toppings: Sprinkle the shredded Parmesan cheese over each cup. Garnish with a small leaf of parsley or an extra pinch of black pepper if desired. Serve immediately while the shells are at their crunchiest.
- Cook Time: 25 minutes
- Diet: Healthy