Recipe: Buffalo Chicken Wonton Cups

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When I am asked to bring something to a party, I tend to be your main dish or dessert girl. For some reason, appetizers have never been my forte. This is why I challenged myself to spend more time this year perfecting my appetizer skills. It’s not like appetizers are all that hard to make. I guess I just feel like sometimes they require more creativity than I have the skills for.

When Yoplait contacted me about creating a recipe using their new Lactose Free line of yogurt, I thought it was a great opportunity to hone in on my appetizer making skills.

I went with a recipe that can be adapted and tweaked to put your own spin on flavors. Buffalo Chicken Wonton Cups are full of spicy buffalo chicken, cooled off a bit with shredded cabbage and a creamy lactose free yogurt sauce, and wrapped up in a cute little bite size wonton cup. They are a bit of appetizer perfection in a spicy little handheld cup. Enjoy!

Recipe: Buffalo Chicken Wonton Cups

  • 1 pound boneless chicken tenders, boiled and cubed
  • 24 won ton wrappers
  • 2 containers (6 oz) Yoplait Lactose Free Vanilla Yogurt
  • ½ cup prepared lactose free Buffalo Wing sauce
  • 1 ½ cups shredded cole slaw cabbage and carrots (without sauce)
  1. Preheat oven to 425° F
  2. Line 2 cupcake pans with wonton wrappers. Bake 3-4 minutes until edges are brown.
  3. In a medium bowl combine yogurt and wing sauce. Slowly add cubed chicken and shredded cole slaw cabbage and carrots. Mix until well blended.
  4. Place one large spoonful of chicken mixture into each prepared won ton cup, filling each cup completely.
  5. Place in the oven again, baking for 4 minutes or until mixture is warmed through. Serve hot. 

Disclosure: I was compensated by Yoplait Lactose Free Yogurt for my time and ingredients to create this recipe. All opinions expressed are my own.


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  1. says

    I’m such an infrequent blogger! All of you wonderful Gals (and Guys!) make me feel so guilty…..but extremely well fed! Beautiful blog here!!


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