Best 2 Chicken Taco Cups Recipes

Embark on a culinary journey to tantalize your taste buds with these delectable chicken taco cups, a symphony of flavors and textures that will leave you craving for more. These crispy wonton cups are brimming with a savory filling of seasoned chicken, a medley of crunchy vegetables, and a delightful blend of Mexican spices, all harmoniously united by a blanket of melted cheese. Accompanying this main dish are three enticing recipes that will elevate your taco experience: a vibrant pico de gallo, a creamy avocado crema, and a zesty guacamole. These condiments, bursting with freshness and flavor, will add layers of complexity, balancing the richness of the chicken taco cups. Prepare to indulge in a fiesta of flavors that will transport you to the vibrant streets of Mexico.

Here are our top 2 tried and tested 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:

Choose the right chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If you're using chicken breasts, pound them thin to ensure even cooking.
Use a flavorful taco seasoning: You can use a store-bought taco seasoning or make your own. If you're making your own, be sure to use a blend of spices that you enjoy.
Don't overcook the chicken: The chicken should be cooked through, but not dry. Overcooked chicken will be tough and chewy.
Load up the taco cups: Once the chicken is cooked, you can load up the taco cups with your favorite toppings. Some popular options include cheese, lettuce, tomatoes, onions, and sour cream.
Enjoy! Chicken taco cups are a delicious and easy meal that can be enjoyed by people of all ages.

Conclusion:

Chicken taco cups are a great way to enjoy a delicious and easy meal. They're perfect for parties, potlucks, or a quick weeknight dinner. With a few simple ingredients and a little bit of time, you can create a meal that everyone will love. So next time you're looking for a tasty and satisfying meal, give chicken taco cups a try!