It’s backyard cookout season and Labor Day is right around the corner. I usually make my Taco Cupcakes, which are a favorite, but sometimes people want a little lighter with their food. The tacos are great but, not the healthiest thing. So I decided to make some swaps and cut down on the calories a bit. I switched out the beef with chicken and took out the queso completely. I also removed the black beans but those are an ingredient you can add in while you cook the chicken for some extra fiber! These came out delicious and are totally portable, so if you need something for a potluck that’s not the same ole casserole or mac and cheese dish, then these Spicy Chicken Cups are just what you need.
24 Wonton Wrappers
1 lb ground chicken
1/3 cup water
1 packet Taco seasoning
1/2 jar salsa
1 cup shredded cheddar
1/2 cup diced tomatoes
1) Preheat oven to 450 degrees. Coat a cupcake pan with spray. Place a wonton wrapper into each cup, press in so the sides are covered.
2) Cook chicken on medium high heat till no longer pink, add taco seasoning and water and let simmer till thickened. Scoop some chicken into wonton. Top with some salsa and cheese.
3) Top with another wonton wrapper and press lightly to connect the two wrappers. Add more chicken into second layer, top with cheese.
4) Bake for 20 minutes till wrappers are crispy and cheese is melted. Top with diced tomatoes. Let cool for 5-10 minutes before removing from tray. Serve.