Chicken Taco Cups Recipe

These wonton cups stuffed with a Southwest-style chicken filling are the perfect finger food for any gathering.

[quicklook-recipe prep_time=”20 min” cook_time=”20 min” serves=”9″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”2 pieces”]
[ingredients-left]

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 envelope reduced-sodium taco seasoning
  • 1 small onion, chopped
  • 1 jar (16 ounces) salsa, divided
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 36 wonton wrappers
  • Sour cream, chopped green onions and chopped ripe olives, optional

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”40 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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 juices run clear. 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. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned. [/step-item]
[step-item number=”3″ image_url=”” title=”” ]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. Yield: 3 dozen.[/step-item][/step-list-wrapper]

[nutrition-info calories=”124″ calories_fat=”” fat=”3g” sat_fat=”2g” choles=”24mg” sodium=”408mg” carbs=”12g” sugars=”” protein=”10g” fiber=””]

Diabetic Exchanges: 1 starch, 1 very lean meat, 1/2 fat.

[/nutrition-info]

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Originally Published in Reader's Digest