Is it weird that I’m already looking forward to January? Sure, it’s my birthday month, but more so than that – it’s the best snackin’ month of the year! There’s New Years Day (great snacking and football day) and the Super Bowl (same deal) (OK, the Super Bowl is technically a few days into February, but who’s keeping track?






You may recognize these cute little wonton cups from when I made variations of them for a cocktail hour and a sangria party. Ever since Angela from Joyously Domestic turned me on to their charms and endless possibilities, my love for wonton cups has been, well, endless. These chicken, mango & avocado wonton cups couldn’t be simpler – just layer in chunks of chicken, chopped sweet mango, luscious avocado and sweet corn. Drizzle with a creamy homemade herb dressing or use your favorite bottled ranch dressing. Bring on snackin’ season!






DIRECTIONS

Preheat oven to 350 degrees F. Spray 2 standard muffin tins with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.

Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.

Meanwhile, make the Creamy Herb Sauce: In small bowl, stir together all ingredients.

Fill wonton cups with layers of avocado, chicken, mango and corn. Drizzle with Creamy Herb Sauce.




INGREDIENTS

For the Wonton Cups:
Nonstick cooking spray
20 (4-1/2-inch square) wonton wrappers

For the Creamy Herb Sauce:

2 tablespoons mayonnaise
2 tablespoons Greek yogurt
1-1/2 tablespoons buttermilk
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh dill
1/4 teaspoon minced garlic
1/8 teaspoon ground black pepper
1/8 teaspoon kosher salt
1/8 teaspoon paprika

For the Filling:

1 ripe avocado, peeled, pitted and diced
1 cooked chicken breast, diced
1 mango, peeled, pitted and diced
1/2 cup corn kernels