Big Mac Wontons
  • Alaina Hinkle

Big Mac Wontons

Updated: Nov 30, 2019

Let me start by saying, I think that I have mastered the whole wonton things. I love cooking with them more than anything. My taco wonton cups I LOVE, I have a bbq chicken one I am going to share soon, my Baja Chicken wraps are a FAVORITE & now.... these are at the VERY TIP TOP of the list.

I will say I use to eat my occasional Big Mac from McDonalds back in the day. Growing up, my dad would treat me to one now & again. Now I realize what I thought was a treat.... wasn't the best of "treats" considering now I am oh so skeptical what actually is in that meat. However, lets face it, it still was really yummy at the time! As well as, I know how popular they are. I then thought to myself... okay lets take this & make it HGHF style. Low & behold.... HI PRETTIES! You have these scrumptious things, down to the homemade easy 1000 island.



1000 Island Dressing-

2/3 cup mayo

1/2 cup greek yogurt

1/3 cup ketchup

2/3 cup DILL pickle relish

1 tsp Worcester Sauce

2 tsp hot sauce ( I like Primal )

1/2 tsp honey

`1/4 tsp salt

+Whisk together ingredients above in medium size bowl until fully incorporated. Store in a sealed container until ready to serve. Let refrigerate for at least 30 minutes.

Filling- Makes 24 Wonton Cups

1/2 chopped yellow onion

3 garlic cloves minced

2 lbs ground chicken thigh

3 tbsp Worcester sauce

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

dash of cayenne pepper

3 tbsp tomato paste

4oz block of cream cheese

5 tbsp chicken broth

4 tbsp dill pickle juice

1 cup chopped dill pickles

1 Package of Wonton Wrappers

2 tbsp Olive Oil

12 oz shredded Monterey Jack or cheese of choice

(Optional: Shredded lettuce & tomatoes at the end)


Preheat oven to 375

1. In a large frying pan add in olive oil at medium high heat. Add in chopped yellow onion & garlic cloves minced, then let simmer for 2 to 3 minutes. Next add in ground chicken thigh & add in 1/2 tsp onion powder & 1/2 tsp garlic powder. Then break apart into tiny pieces, until almost full cooked.

2. Next add Worcester sauce, rest of the onion & garlic powder & dash of cayenne pepper. Cook until fully cooked through. Then add in tomato paste, chicken broth & 4 oz cream cheese. Cook stirring to combine for about 2 minutes. Lastly stir in the pickle juice & turn down to low heat. Let it heat on low while you get your muffin tins ready.

3. Grease 2, 12 cup muffin tins. (good choice here)Then line the bottom of each muffin tin cup with 1 of the wonton wrappers. Press down so it lines the cup, but not too hard so it doesn't break. Then take about 1 tbsp of filling mixture & place in each muffin tin on top of the wrapper. Then put about 1/2 tsp of 1000 island onto the filling mixture. Repeat until all muffin cups are done. Then sprinkle Monterey shredded cheese on top of the 1000 island.

4. Now take 1 more wonton wrapper & place on top of the first layer of filling. Press down to make a pocket around the first layer, which leaves a clean base for you to do the next layer. You will repeat a similar layer on top, but you will do filling, chopped dill pickles, 1000 island than cheese. Repeat until all the second layer are complete.

5. Bake at 375 for 15-18 minutes. They are done when they are golden brown & starting to crisp. Then serve with chopped up lettuce, tomatoes & more 1000 on top :) ENJOY!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making! ENJOY!!

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