Chicken Taco Cups Recipe

Chicken Taco Cups Recipe photo by Taste of Home

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For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing. —Lee Ann Lowe, Gray, Maine

This recipe is:

Diabetic Friendly

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Chicken Taco Cups Recipe

Prep: 20 min. Bake: 20 min.

Yield: 18 Servings

20 20 40

Ingredients

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

Directions

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. Yield: 3 dozen.

Nutritional Facts One serving (2 each) equals 124 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 408 mg sodium, 12 g carbohydrate, trace fiber, 10 g protein. Diabetic Exchange: 1 lean meat, 1 starch, 1/2 fat.

Originally published as Chicken Taco Cups in Taste of Home December/January 2007, p19