Quick Description:
These fun and flavorful Chicken Taco Wonton “Cupcakes” are a bite-sized twist on taco night! Made with crispy wonton wrappers, seasoned chicken, black beans, salsa, and melted cheese, they’re perfect for parties, lunch meal prep, or a WW-friendly dinner that feels like a treat.
Servings and Timing:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 taco cupcakes
- Serving Size: 1 taco cupcake
- WW SmartPoints: 4 per cupcake
Nutritional Info (Per Serving – Approximate):
- Calories: 183
- Protein: 15g
- Fat: 7g
- Saturated Fat: 2g
- Carbs: 16g
- Fiber: 2g
- Sugar: 1g
- Cholesterol: 48mg
- Sodium: 525mg
- WW Points: 4
Ingredients List:
Main Ingredients:
- 1 lb ground chicken
- 24 wonton wrappers
- 4 tbsp taco seasoning
- 1 cup black beans, drained and rinsed
- 1 cup salsa (medium chunky recommended)
- 12 tsp salsa con queso
- 4 oz reduced-fat Mexican cheese blend, shredded
Instructions:
-
Preheat Oven & Prepare Pan:
- Preheat oven to 375°F (190°C).
- Spray a 12-cup muffin tin with nonstick spray.
- Press 1 wonton wrapper into each cup to form a base. Set aside.
-
Cook Chicken Mixture:
- In a skillet over medium heat, brown the ground chicken.
- Turn off heat and stir in taco seasoning, salsa, and black beans. Mix well.
-
Assemble Layer One:
- Spoon 1 tsp salsa con queso into each wonton base.
- Add half of the chicken mixture to each cup.
- Sprinkle half the shredded cheese evenly across all cups.
-
Add Second Layer:
- Press another wonton wrapper gently on top of each filled cup.
- Add remaining chicken mixture, then top with remaining cheese.
-
Bake:
- Bake for 18–20 minutes, or until edges are golden brown and crispy.
- Let cool for 3–5 minutes before serving.
-
Store:
- Let cool completely and store in an airtight container in the fridge for up to 3 days.
Additional Notes:
- Best enjoyed warm but still delicious at room temperature—great for parties or lunchboxes!
- Can be made in advance and reheated in the oven or air fryer for a crispy finish.
- Optional toppings: diced tomatoes, avocado, green onions, Greek yogurt, or a dollop of salsa on top.
Dietary Info:
- ✅ WW-Friendly
- ✅ High-Protein
- ❌ Not gluten-free (unless using GF wonton wrappers)
- 🧊 Freezer-Friendly (reheat in oven or air fryer)
Brief Introduction:
These taco cupcakes are everything you love about tacos—just baked into cute, crispy bites! They’re endlessly versatile, easy to prep, and ideal for portion control without sacrificing flavor. Great for meal prep, party trays, or family taco night with a twist.
Flavor Tips & Variations:
- Spicy Version: Add jalapeños or hot sauce to the chicken mixture.
- Veggie Boost: Stir in diced bell peppers, corn, or spinach.
- Meat Swap: Sub with lean ground turkey, beef, or even a vegetarian crumble.
- Top It Off: Garnish with fresh cilantro or a drizzle of chipotle mayo.
Storage and Make-Ahead Tips:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze individually wrapped in foil for up to 1 month. Reheat in oven or air fryer.
- Reheat: Bake at 350°F for 5–7 minutes or air fry at 350°F for 3–4 minutes.
Frequently Asked Questions (FAQs):
Q: Can I use ground beef or turkey instead of chicken?
A: Yes! Just adjust seasoning to taste—beef works great with taco spices too.
Q: Do I have to use salsa con queso?
A: No—feel free to swap it for light cream cheese or skip it to reduce points.
Q: Can I prep these in advance?
A: Yes! Assemble and refrigerate unbaked for up to 24 hours, then bake fresh when ready.
Optional Personal Note or Story:
I made these for a casual family game night, and they disappeared so fast. Even the picky eaters were asking for seconds. Now, they’re a go-to favorite in our meal prep rotation. No mess, no fuss—just crispy, cheesy, taco goodness in every bite.
Call-to-Action:
Tried these Chicken Taco Cupcakes? Tag your tray and share your toppings! Did you keep it classic or go spicy and bold? I’d love to see your twist!
