Chicken and Mango Chutney Wonton Cups

Featured in the Honolulu Star-Advertiser on December 10, 2014.



Chicken and Mango Chutney Wonton Cups

  • 12 wonton wrappers
  • Cooking spray
  • 3 tablespoons mayonnaise
  • 2 tablespoons thick Greek yogurt
  • 1 teaspoon chopped cilantro
  • 4 mint leaves, finely minced (optional)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons mango chutney
  • 1 teaspoon curry powder
  • 2 cups cooked and cubed boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons chopped dried cranberries


  1. Preheat oven to 325°F.
  2. Lightly coat a mini muffin tin with cooking spray.
  3. Press one wrapper into each muffin cup and lightly coat with cooking spray.
  4. Bake until wonton cups are golden brown, about 10 minutes.
  5. Cool completely in tins (can be made up to 3 days ahead).
  6. In a medium bowl whisk mayonnaise, yogurt, cilantro, mint, lime juice, mango chutney, and curry to combine.
  7. Stir in chicken.
  8. Season with salt and pepper.
  9. Spoon mixture into wonton cups, top with chopped cranberries and serve.

Makes 12 wonton cups.

Approximate Nutrient Analysis per wonton (not including salt to taste):
100 calories, 3.5 g fat, 0.5 g saturated fat, 20 mg cholesterol, 115 mg sodium, 8 g carbohydrate, 0 g fiber, 1 g sugar, 8 g protein


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