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Chicken Taco Cups

 Chicken Taco Cups
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
18 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.

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Chicken Taco Cups (continued)

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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.