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Mini Chicken Taco Salads

Try these Mini Chicken Taco Salads as an appetizer, or at your next game-day party. Made with baked wonton shells, these salads with a creamy chicken breast filling will be a big hit!

Baked Wontons with Mini Chicken Taco Salads

This mini taco salad recipe started as salad bites in scooped corn chip shells. While the one-bite taco salad scoops were delicious, I wanted a more substantial mini salad that could still be handheld. I decided to try baked wontons, which worked well for my Baked Wonton Jalapeno Cheese Cups. They are similar to flour tortillas, but unlike tortillas, wonton wrappers don’t need trimming to fit in a muffin pan.

Mini Chicken Taco Salads

How to Make Baked Cups from Wonton Wrappers

Use a Standard 12-Count Muffin Pan

It is easy to make wonton cups for this appetizer. To prepare the wonton cups, use a 12-count muffin pan (or two pans because this recipe makes about 16 appetizers). Although the wontons look small in the photos, they are made in regular-size muffin pans instead of mini-muffin pans.

Tip: When buying wonton wrappers, they are usually found in the produce section at grocery stores. 

MIni Chicken Taco Salads

Bake the wrappers before adding the chicken. First, place them in the muffin tins and spray them with cooking spray or brush them with a thin coat of butter or olive oil. Note that wonton wrappers dry out quickly, so keep them wrapped for maximum freshness. Sometimes two wrappers stick together, so separate them carefully before placing them into the muffin tins. They bake quickly and will harden to retain the shape of the muffin tin cavity.

Storing Baked Wonton Cups

You can bake the cups a day or more ahead of time and store them in an airtight container on the countertop. You can also store baked shells in the freezer for 2-3 months by placing them into a resealable bag and then placing the bag in a container with a lid. They can easily break if tossed around in the freezer, so I suggest storing them in a hard-sided container to prevent breakage.

Storing Unused Wontons

Wrap unused wontons in plastic wrap (or put them in a small resealable plastic bag) and place them in an airtight container. Store them in the freezer for 2-3 months. Thaw them in the microwave on defrost for a few seconds to separate them, or let them thaw on the countertop until they are soft and pliable.

Steps to Making Mini Chicken Taco Salads

Assembling the Mini Chicken Taco Salads

The chicken filling heats quickly. Once it is hot, divide it between the baked wonton shells–it will fill about 16. Then add the vegetables and cheese on top of the chicken. Finish with a garnish of sour cream and green onions.

Tip: Custom-make your mini taco salads by adding a refried-bean layer to the chicken layer. Finish with chopped fresh jalapenos, guacamole, or pepper jack cheese. Or substitute cooked ground beef for rotisserie chicken. These taco salads are easy to customize.

Mini Chicken Taco Salads

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Mini Chicken Taco Salads
Print Recipe
Mini Chicken Taco Salads
Mini taco salads with chicken in a sour cream sauce topped with cheese and vegetables
Mini Chicken Taco Salads
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 15 minutes
Cook Time 18 minutes
Servings
Prep Time 15 minutes
Cook Time 18 minutes
Servings
Mini Chicken Taco Salads
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F. Separate the wontons and place one into each cavity, pressing them down until they form a cup. Use four fingers to fit them to the sides of each muffin cavity. Spray each wonton with cooking spray (or brush with melted butter). Bake for 8 minutes or until lightly browned.
  2. Add 1 tablespoon of olive oil to a skillet. Heat on medium and add the onion and jalapeno, stirring until they wilt. Add the garlic and cook until fragrant.
  3. Add the chicken and salt and pepper. Add more olive oil if necessary to keep the chicken from being dry.
  4. Add the sour cream and salsa. Stir until hot, and mixed with the chicken.
  5. Spoon the chicken mixture into the cooked wonton shells. Then add tomatoes, lettuce, and cheese in any order. To finish, garnish with sour cream and green onions. Serve immediately.
Recipe Notes

Wonton Wrappers

You can find wonton wrappers in the produce section of grocery stores.

Baked Wonton Shells 

Store baked shells in an airtight container on the countertop for a few days, or store them in the freezer for 2-3 months.

Unused Wontons

Wrap unused wontons in plastic wrap (or put them in a small resealable plastic bag) and place them in an airtight container. Store them in the freezer for 2-3 months. Thaw them in the microwave on defrost for a few seconds to separate them, or let them thaw on the countertop until they are soft and pliable.

Muffin Pans

This recipe uses a regular-sized muffin pan, not a mini muffin pan.

Add Extras

Custom-make your mini taco salads by adding a refried-bean layer to the chicken layer. Finish with chopped fresh jalapenos, guacamole, or pepper jack cheese. Or substitute cooked ground beef for rotisserie chicken. These taco salads are easy to customize.

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