Quick Description
These crispy baked wonton cups are filled with a creamy, cheesy, high-protein mixture and baked until golden and bubbly. Perfect for meal prep, parties, or easy snacks—they’re light, crunchy on the edges, and super satisfying.
Servings & Timing
- Servings: 18–24 wonton cups
- Prep Time: 10 minutes
- Bake Time: 12–15 minutes
- Total Time: ~25 minutes
Ingredients
Cups
- 18–24 wonton wrappers
- Olive oil spray (light)
High-Protein Filling
- 1 cup low-fat cottage cheese, blended smooth
- 1 cup shredded mozzarella (or part-skim)
- ½ cup Greek yogurt (plain, thick)
- 1 large egg
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt & black pepper, to taste
Optional Protein Boost (choose one):
- ½ cup cooked shredded chicken
- ½ cup lean ground turkey, cooked
- ¼ cup grated Parmesan (extra protein + browning)
Step-by-Step Instructions
1️⃣ Form the Wonton Cups
Preheat oven to 375°F (190°C).
Lightly spray a muffin pan.
Press one wonton wrapper into each cavity, shaping into a cup.
Lightly spray tops.
2️⃣ Pre-Bake (Optional but Crispier)
Bake empty cups for 4–5 minutes until just set.
3️⃣ Make the Filling
In a bowl, mix blended cottage cheese, mozzarella, Greek yogurt, egg, seasonings, and any optional protein.
4️⃣ Fill
Spoon mixture into each wonton cup (about 1 tablespoon).
5️⃣ Bake
Bake 10–12 minutes until filling is set and edges are golden.
6️⃣ Cool Slightly & Serve
Let rest 5 minutes before removing.
Nutrition (Approx. Per Cup)
- Calories: ~70–90
- Protein: ~6–8g
- Carbs: ~6g
- Fat: ~3g
(Macros vary based on protein add-ins)
Tips & Variations
- Extra Crispy: Use air fryer at 360°F for 6–8 minutes
- Keto-Style Filling: Skip wontons, bake filling in silicone cups
- Veggie Add-In: Spinach, green onions, or mushrooms
- Freezer-Friendly: Freeze unbaked filled cups, bake from frozen (+3 min)
