These little Crispy Wonton Guacamole Cups are such a fun way to serve guacamole. The wonton cups are crispy and light, and the fresh guac brings all the flavor. They look gorgeous on the table, take almost no time to make, and everyone always reaches for them first. Perfect for holidays, parties, or anytime you want something yummy and fresh without extra fuss.
Why I love this recipe (as a nutritionist)
- Heart-healthy fats from avocado: avocados provide monounsaturated fats that support cardiovascular health and help you absorb fat-soluble vitamins
- Antioxidant-rich ingredients: pomegranate seeds, tomatoes, cilantro, and lime bring vitamin C and polyphenols for immune support and glowing skin
- Quick and stress-free: just 10 minutes of prep and 15 minutes in the oven means more time with your guests, less time in the kitchen
- Allergy-friendly: naturally soy-free and nut-free, making them accessible for most dietary needs
Ingredient notes
- Wonton wrappers: these thin wheat-based wrappers crisp up beautifully in the oven; press them gently into muffin tins and they hold their shape perfectly. Look for them in the refrigerated section near the tofu
- Avocado: choose ripe avocados that yield slightly to gentle pressure; they provide creamy texture and heart-healthy monounsaturated fats. If your avocado isn’t quite ripe, leave it on the counter for a day or two
- Cherry tomatoes: finely chopped for texture and freshness; they add lycopene (a powerful antioxidant) and a pop of color. Swap with regular tomatoes if needed, just remove excess seeds and juice. Best kept outside of the fridge to not dull the flavors
- Fresh cilantro: brings bright, herbaceous flavor; if you’re not a cilantro fan, try fresh parsley or omit it entirely
- Pomegranate seeds: these jewel-like seeds add a gorgeous pop of color, sweet-tart flavor, and extra antioxidants
Variations and tips
- Get creative with the toppings: use any dip and topping you like, I love the idea of hummus, beet hummus, tzatziki, or red lentil dip, topped with veggies, olives, or some microgreens for extra visual appeal
- Prep ahead: bake the wonton cups up to 2 days ahead and store in an airtight container at room temperature. Make the guacamole just before serving to keep it fresh and green
- Keep guacamole green: if you need to make the guac a bit early, add an extra squeeze of lime juice
- Spice it up: add finely diced jalapeño or a pinch of cayenne to the guacamole for a kick
- Serving size flexibility: this recipe makes 12 cups, perfect for a party; double or triple the recipe if you’re feeding a crowd
- If you like this recipe for Christmas, you’ll also love our Maple Roasted Carrots with Butter Beans Dip, Holiday Salad, or Vegan Wellington.
Why you’ll love these crispy wonton guacamole cups TL;DR
- Party-ready appetizer
- Lower-calorie
- Fresh flavors
- Quick to make
- Gorgeous presentation
- Allergy-friendly
FAQ
- How do I prevent the guacamole from browning? Make the guacamole as close to serving time as possible. If you need to prep ahead, press plastic wrap directly onto the surface and refrigerate. The lime juice also helps slow oxidation.
- Can I make the wonton cups ahead of time? Absolutely! Bake the cups up to 2 days ahead and store them in an airtight container at room temperature. They’ll stay crispy and ready to fill when you need them.
- What can I substitute for pomegranate seeds? Try diced red bell pepper, corn kernels, or even finely diced cucumber for color and crunch. Each brings a different flavor profile but looks equally beautiful.
Crispy Wonton Guacamole Cups
These crispy wonton cups filled with fresh guacamole are perfect for parties and holidays. Light, flavorful, and beautiful on any table, they take almost no time to make and disappear fast!
Equipment
- 12-cup muffin tin
- Bowl
Ingredients
- 12 wonton wrappers
- 1 large avocado
- 1 tbsp (15 ml) lime juice
- 6 cherry tomatoes - finely chopped
- 2 tbsp (20 g) red onion - finely diced
- 2 tbsp (4 g) fresh cilantro - chopped
- sea salt flakes - to taste
- ¼ cup (35 g) pomegranate seeds
Instructions
- Preheat the oven to 320°F (160°C).
- Make the wonton cups: Lightly press the wonton wrappers into the cups of a 12-hole muffin tin, shaping them gently. Bake for 15 minutes until lightly golden. Leave them in the tin to cool so they crisp up.
- Make the guacamole: In a bowl, mash the avocado, then mix in the lime juice, tomatoes, red onion, cilantro, and sea salt flakes.
- Assemble: Lift the wonton cups out of the tin and arrange them on a serving tray. Spoon some guacamole into each cup, add a sprinkle of pomegranate seeds. Serve, and enjoy!
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