Ingredients:
- 1 pound ground chicken breast
- 1 packet taco seasoning (low-sodium, if available)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup shredded reduced-fat Mexican blend cheese
- 24 wonton wrappers
- Salsa and low-fat sour cream for serving
- Optional toppings: sliced olives, chopped green onions, cilantro
Instructions:
- Preheat your oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray.
- In a large skillet over medium heat, cook the ground chicken until no longer pink. Break it into crumbles as it cooks.
- Add the taco seasoning to the chicken, following the package instructions. If you’re using a low-sodium seasoning, you might want to adjust the salt level to your liking.
- Stir in the black beans and corn, cooking for an additional 2-3 minutes until heated through.
- Place a wonton wrapper into each muffin cup, pressing down to form a cup shape.
- Spoon the chicken taco mixture into each wonton cup.
- Top each cup with diced tomatoes, shredded lettuce, and a sprinkle of cheese.
- Bake in the preheated oven for about 10-12 minutes or until the wonton edges are golden brown, and the cheese is melted and bubbly.
- Remove from the oven and let them cool for a few minutes.
- Carefully lift the taco “cupcakes” out of the muffin tin and place them on a serving platter.
- Top with your favorite salsa, low-fat sour cream, and optional toppings like sliced olives, chopped green onions, or cilantro.