Spicy Cottage Cheese Wonton Cup Appetizers

Save to Find It Later!

These spicy wonton cup appetizers are one of my favorite low-effort, high-reward recipes. They look fancy, but they come together with just a few simple ingredients—most of which you probably already have.

Tortilla wraps take the place of traditional wonton wrappers, which means you don’t need to hunt down anything special at the store. And the filling? It’s creamy, spicy, and topped with caramelized courgettes (leftovers work great, which is a win in my book).

What I love most about these is how customizable they are. You can prep them ahead of time, pop them in the oven when guests arrive, and they’re ready in about half an hour.

The tortilla gets crispy and golden at the edges while the inside stays soft and cheesy. The harissa adds just the right amount of kick, and the courgettes balance it out with something a little mellow.

A few tips to make them just right:

• Use a standard drinking glass or cookie cutter to get even circles out of your tortilla wraps—they should fit snugly into a muffin tin.
• If your tortillas feel dry, warm them slightly to make them easier to press into the cups without cracking.
• The egg wash helps the edges brown up beautifully and gives a little extra crisp.
• Keep an eye on the bake time—some ovens run hotter than others. You want golden cups with lightly bubbling filling.
• Leftover grilled or sautéed courgettes work best, but roasted ones are great too.

Ingredients

• 2–3 tortilla wraps (enough for about 8–10 circles)
• ¾ cup cottage cheese (about 180g)
• 1–2 tsp harissa (adjust to taste)
• ½–¾ cup cooked courgettes (zucchini), chopped
• 1 egg (for brushing)

Alternative ingredients

If you don’t have harissa, you can use a spoonful of chili paste or even a dash of hot sauce mixed into the cottage cheese.
Leftover roasted vegetables like bell peppers or mushrooms also work well if you don’t have courgettes.
You can use Greek yogurt or ricotta instead of cottage cheese if that’s what you have on hand.
For a dairy-free version, use a plant-based spread or vegan cheese as the base.

Step 1: Cut the tortilla cups

Use a glass or cookie cutter to cut out circles from your tortilla wraps. Press each circle into a muffin tin to create little cups.

Step 2: Make the spicy filling

In a bowl, stir together the cottage cheese and harissa. Taste and adjust the heat level as you like.

Step 3: Assemble

Preheat your oven to 190°C (375°F). Brush the edges of the tortilla cups with beaten egg for that golden finish. Spoon a small amount of the cottage cheese and harissa mix into each cup. Top with a few pieces of cooked courgette.

Step 4: Bake

Place in the oven and bake for about 30 minutes, checking around the 20-minute mark. The edges should be golden and crisp, and the filling set and slightly bubbly.

How to conserve the recipe

These are best fresh, but if you have leftovers, store them in the fridge in an airtight container for up to 2 days. To reheat, pop them back in the oven at 180°C (350°F) for about 8–10 minutes to bring the crispiness back. I don’t recommend microwaving—tortilla cups tend to go soft. You can also prep the cups and filling separately a day ahead and assemble just before baking if you’re serving a crowd.

Different ways to serve the dish

These make such a great starter for dinner parties or casual gatherings—they’re easy to grab, not too messy, and look way fancier than they actually are.

I also like them for brunch, especially if you swap the courgettes with spinach or sun-dried tomatoes. You can serve them with a side of dipping sauce—something like a garlicky yogurt or a simple lemony tahini dip works really well.

They also fit nicely into a lunchbox or picnic spread if you’re packing snacks to go. Want to make them a meal? Pair a few with a crisp salad or a bowl of soup, and you’ve got yourself a solid lunch. They’re the kind of thing that disappears fast, so if you’re making them for a group, go ahead and double the batch.