INGREDIENTS
1 lb ground chicken
24 wonton wrappers
4T taco seasoning
1 cup black beans (drained and rinsed)
1 cup salsa (I like to use medium chunky)
12 teaspoon salsa con queso
4 oz reduced fat mexican cheese
INSTRUCTIONS
Preheat an oven to 375 degrees. Spray a muffin tin with nonstick spray and place 1 wonton wrapper in each container (12 total). Set aside
In a large skillet, heat the pan to medium heat. Add in the ground chicken and brown.
Once browned turn off the heat and mix in the taco seasoning, salsa, and black beans.
Place 1 teaspoon of the salsa con queso in each of the wonton wrappers, then add a layer of chicken bean mixture (use only half of the mixture). Sprinkle about half of the cheese on each of the tacos. Add 1 more wonton wrapper to each, followed by the remaining taco mixture and then the remainder of cheese
Bake the taco wontons for 18-20 minutes, or until the edges are golden brown. Let cool for 3-5 minutes before serving. Let cool completely
Ingredients
For the Filling:
- 1 lb ground chicken (or shredded rotisserie chicken, breast only)
- 1 small onion, finely diced
- 1 packet taco seasoning (low-sodium)
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup diced tomatoes (fresh or canned, drained well)
- 1/2 cup fat-free shredded cheddar cheese
For the Cups:
- 24 wonton wrappers (2 per cupcake)
- Cooking spray
For Garnish (Optional):
- Fresh cilantro, chopped
- Diced avocado (use sparingly for low points)
- Salsa or pico de gallo
- Fat-free Greek yogurt or light sour cream
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly spray a 12-cup muffin tin with cooking spray.
Step 2: Prepare the Wonton Cups
- Place one wonton wrapper into each muffin cup, pressing it gently to form the first layer.
- Add a second wonton wrapper on top, angled slightly to create a star-shaped cup. Spray lightly with cooking spray.
Step 3: Cook the Filling
- Heat a non-stick skillet over medium heat and spray with cooking spray.
- Add the ground chicken and diced onion. Cook until the chicken is browned and cooked through, breaking it into crumbles as it cooks.
- Stir in the taco seasoning and 2 tablespoons of water (to coat the meat evenly).
- Mix in the black beans and diced tomatoes, cooking for 2-3 more minutes.
Step 4: Assemble the Cupcakes
- Spoon a heaping tablespoon of the chicken mixture into each wonton cup.
- Sprinkle a small amount of shredded cheese over the top of each filled cup.
Step 5: Bake the Cupcakes
- Bake in the preheated oven for 15-20 minutes, or until the wonton wrappers are golden and crispy, and the cheese is melted.
Step 6: Garnish and Serve
- Remove the cupcakes from the oven and let them cool slightly in the pan for 2-3 minutes.
- Carefully remove them from the muffin tin and garnish with optional toppings like cilantro, salsa, or Greek yogurt.
Nutritional Information (Per Cupcake):
- Calories: ~75
- Protein: 7g
- Fat: 2g
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 0g
- WW SmartPoints: 2
Tips for Success
- Rotisserie Chicken Shortcut: If using shredded rotisserie chicken, mix it with taco seasoning and a splash of water in the skillet for added flavor.
- Crispier Cups: Spray the wontons lightly with cooking spray before baking to ensure they turn golden and crispy.
- Meal Prep Friendly: These reheat beautifully in an air fryer or oven, making them perfect for meal prep.
- Customize: Swap black beans for corn, add diced jalapeños for spice, or experiment with different cheeses like pepper jack.
- Dipping Sauce: Serve with a side of salsa, guacamole, or a dollop of fat-free Greek yogurt for dipping.
Why You’ll Love This Recipe
These WW Chicken Taco Wonton “Cupcakes” are a delightful, low-point way to enjoy your favorite taco flavors in a portable, crispy package. They’re perfect for entertaining, meal prepping, or satisfying a taco craving without breaking your points budget. With endless customization options, this recipe is sure to become a family favorite! 🌮✨