Best 2 Chicken Taco Cups Recipes

If you're looking for a quick and tasty meal that's perfect for any occasion, chicken taco cups are the way to go. Easy to make and packed with flavor, these bite-sized tacos are the perfect appetizer, snack, or main course. With endless variations and simple ingredients, you can create a delicious and customizable meal that everyone will love.

Let's cook with our recipes!

CHICKEN TACO CUPS

Chicken Taco Cups image

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

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 3 dozen.

Number Of Ingredients 7

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 shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
Sour cream, chopped green onions and chopped ripe olives, optional

Steps:

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.

Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 408mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

CHICKEN TACO LETTUCE CUPS RECIPE BY TASTY

Chicken Taco Lettuce Cups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, garlic, bay leaves, water, oil, ground cumin, paprika, chili powder, dried oregano, chicken broth, romaine lettuce, shredded mexican cheese blend, tomato

Provided by Joey Firoben

Categories Appetizers

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 boneless, skinless chicken breasts
2 teaspoons salt
2 teaspoons black peppercorn
½ medium white onion, halved
6 cloves garlic, divided, 4 whole and 2 minced
2 bay leaves
6 cups water
2 tablespoons oil
2 teaspoons ground cumin
1 ½ teaspoons paprika
1 teaspoon chili powder
1 teaspoon dried oregano
¾ cup chicken broth
4 large leaves romaine lettuce
½ cup shredded mexican cheese blend
1 tomato, diced

Steps:

Place the chicken breasts, salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
Cover the pot and bring to a simmer over medium heat.
Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
Transfer the chicken to a cutting board and reserve at least ¾ cup (180 ml) of the cooking liquid to use as broth. Using 2 forks, pull the chicken apart until shredded.
In a large nonstick pan, heat the oil over medium heat until shimmering.
Add the minced garlic, cumin, paprika, chili powder, and oregano. Sauté until the oil is bubbling and very fragrant, about 2 minutes.
Add the chicken broth and stir until the liquid has reduced and thickened slightly, about 7 minutes.
Add the shredded chicken and mix until everything is well incorporated.
Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
Top with shredded cheese and diced tomatoes
Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, Sugar 4 grams

Tips:

If you don't have taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, paprika, cayenne pepper, and salt.
To make the chicken cups ahead of time, cook the chicken and assemble the cups, then store them in the refrigerator for up to 2 days. When you're ready to serve, bake them in the oven until heated through.
You can use any type of tortilla you like for this recipe. Corn tortillas are a classic choice, but flour tortillas or even wonton wrappers will also work.
If you don't have a muffin tin, you can make the chicken cups in a regular baking dish. Just be sure to spread the chicken mixture out evenly so that it cooks through.
Feel free to get creative with your toppings! Some other ideas include salsa, guacamole, sour cream, shredded cheese, diced tomatoes, or chopped cilantro.

Conclusion:

Chicken taco cups are a quick, easy, and delicious way to enjoy your favorite Mexican flavors. They're perfect for a party or potluck, or for a simple weeknight meal. With endless topping possibilities, chicken taco cups are a versatile dish that everyone will love. So next time you're looking for a fun and tasty meal, give chicken taco cups a try!