Ingredients

12 wonton wrappers

2 1/2 cups cos/romaine lettuce, shredded

1 cup cooked chicken, diced

1 1/2 bacon rashers, diced

1/4 cup bread, diced finely (preferably stale)

2 tbsp parmesan cheese, freshly grated

2 tsp fresh parsley, finely chopped (optional – for garnish)

Salt

Olive oil spray

1 garlic clove, minced

2 anchovy fillets

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 cup mayonnaise, preferably whole egg

1/2 cup freshly grated parmesan cheese

Milk, to adjust consistency

1/4 tsp salt

Black pepper

Instructions

Step 1: Preheat your oven to 180°C (350°F). Gently fit each wonton wrapper into the holes of a standard muffin or cupcake tin, being careful not to use mini or oversized tins. Lightly spray the wrappers with olive oil and bake for 8 to 12 minutes until golden and crispy. Remove from the oven and allow to cool.

Step 2: Heat a small non-stick pan over high heat and spray with olive oil. Add the diced bacon and cook until crispy. Transfer bacon to a paper towel-lined plate to drain excess oil.

Step 3: Reduce heat to medium-high and spray the pan again. Add the finely diced bread and shake or stir the pan occasionally until the bread browns evenly and forms mini croutons. Sprinkle with a pinch of salt and set aside.

Step 4: Combine garlic, anchovy fillets, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, parmesan cheese, salt, and black pepper in a blender or food processor. Blend until smooth, adding a small splash of milk if the dressing is too thick to reach your desired consistency.

Step 5: In a bowl, toss the shredded lettuce, diced chicken, and crispy bacon with 6 to 8 tablespoons of the dressing, depending on how dressed you like your salad.

Step 6: Spoon the salad mixture evenly into the cooled wonton cups. Top each with mini croutons, a pinch of grated parmesan, and a sprinkle of finely chopped parsley if using.

Step 7: Serve the Caesar Salad Wonton Cups immediately for the best crunch and freshness.

Tips & Variations

Use stale bread for croutons to ensure they crisp up perfectly.

For a vegetarian option, omit the bacon and anchovies and add extra parmesan or roasted nuts for flavor and texture.

If you prefer, substitute cooked shrimp or turkey for the chicken.

Make the dressing ahead of time and store it in the refrigerator to save prep time.

Storage

Assembled wonton cups are best served fresh to maintain crispiness. Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Wonton shells can be made in advance and kept in an airtight container at room temperature for a day. Reheat the shells briefly in a low oven to restore crispness before filling.

FAQs

Can I use store-bought Caesar dressing instead of making my own?

Yes, you can use store-bought dressing for convenience, but homemade dressing provides a fresher and more authentic flavor that enhances the dish.

What if I don’t have a muffin tin for shaping wonton cups?

A standard muffin or cupcake tin works best for shaping and baking wonton cups. Without it, the wontons will be difficult to shape and may not hold their cup form as well.