Chicken Taco Cups

For Cinco de Mayo, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing.

Yield: 3 dozen
Prep Time: :20
Cook Time: :20


1 pound boneless skinless chicken breast, cut into 1-inch pieces
1 envelope taco seasoning mix
1 small onion, chopped
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded Cheddar cheese, divided
36 wonton wrappers
sour cream, chopped green onions and chopped ripe olives, optional


Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

Source: Lee Ann Lowe -

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