Healthy living


These crispy cups are sure to impress at dinner parties.

Preparation time: 15 minutes

Cooking time: 10 minutes

Makes: 24


Thai chilli chicken

  • 1 packet of wonton wrappers (25 sheets)
  • olive or canola oil spray
  • 1 large brown onion, finely diced
  • 400 g lean chicken mince
  • freshly ground black pepper, to taste
  • 2 cloves garlic, crushed
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 2 sticks celery, finely diced
  • 1 red capsicum, finely diced
  • rind of 1 lime, finely grated
  • 1 tablespoon lime juice
  • 1 1/2 tablespoons sweet chilli sauce
  • 1 teaspoon fish sauce
  • 2 spring onions (including green tops), thinly sliced diagonally
  • 1/2 cup finely chopped mint leaves
  • 1/2 cup finely chopped coriander
  • 24 coriander leaves, extra, to serve,
  • sliced and deseeded red chilli, extra, to serve

Summer mango salsa

  • 1 packet of wonton wrappers (25 sheets)
  • olive or canola oil spray
  • 1 bunch asparagus, trimmed, halved 
  • 1 mango, peeled, diced
  • 1 avocado, diced
  • 1 red capsicum, diced
  • 1/2 small red onion, finely chopped
  • 1 long red chilli, seeded, finely chopped (optional)
  • 2 tablespoons freshly chopped mint
  • 2 tablespoons lime juice, plus lime wedges to serve
  • shredded mint leaves, extra, to serve
  • sliced red chilli, extra, to serve

Watermelon and feta

  • 1 packet of wonton wrappers (25 sheets) olive or canola oil spray
  • 700 g seedless watermelon, rind removed (500 g flesh) diced into 1/2 cm cubes
  • 60 g reduced-fat feta cheese, diced into 1/2 cm cubes
  • 1/2 red onion, very finely diced
  • 1/2 cup finely shredded mint leaves
  • 24 small mint leaves, extra, to garnish


Wonton cups

1. Preheat oven to 200 °C (180 °C fan-forced). 

2. Spray a 24-cup capacity mini muffin pan with oil, press wonton wrappers well into pan holes to form a cup which is fluted at the top. 

3. Bake for 8 minutes until lightly browned and crisp. 

4. Remove from muffin pans and cool.

Thai chilli chicken

1. Spray large non-stick frypan with oil and place on high heat. 

2. Cook onion for 3 minutes until softened, stirring often. 

3. Add chicken mince, season with pepper and cook for 3 minutes, stirring to break up lumps. 

4. Mix in garlic, chilli, celery and capsicum; cook for a further 3–5 minutes until vegetables have softened and mince is cooked. Add lime rind and juice, chilli and fish sauces; mix well. Remove pan from heat and allow to cool slightly. 

5. Just prior to serving, stir through spring onions, mint and coriander. 

6. Spoon 2 heaped teaspoons of mince mixture into each wonton cup. 

7. Top with a coriander leaf and chilli slice; serve immediately.

Summer mango salsa

1. Bring a medium saucepan of water to the boil. 

2. Blanch asparagus in boiling water for 2–3 minutes, until tender but crisp. Plunge into a bowl of cold water then drain. 

3. Chop asparagus into 1 cm pieces and combine in a medium bowl with mango, avocado, capsicum, onion, chilli, mint and lime juice. 

4. Spoon 2 teaspoons of salsa into each wonton cup. 

5. Top with shredded mint and chilli slice; serve immediately.

Watermelon and feta

1. Combine watermelon, feta, onion and mint in a medium-sized bowl, stir to combine. 

2. Spoon 2 heaped teaspoons of mixture into each wonton cup. 

3. Top with a mint leaf; serve immediately.


Wonton cups can be prepared a day in advance and stored in an airtight container until required.

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