Mini Chicken Taco Salads
Mini taco salads with chicken in a sour cream sauce topped with cheese and vegetables
Equipment
- muffin tin
Ingredients
- 1 package wonton wrappers
- cooking spray
- 1 tablespoon olive oil + extra
- ½ cup onion, chopped
- 1 jalapeno, chopped (remove seeds and membranes)
- 1 clove garlic, minced
- 2 cups chopped rotisserie chicken breast
- Salt to taste
- Black pepper to taste
- ½ cup sour cream + extra for garnish
- 3 tablespoons tomato salsa
- ½ cup tomatoes, chopped
- ½ cup iceberg lettuce, shredded
- ⅓ cup cheddar cheese, shredded
- 1 green onion, green part sliced
Instructions
- Preheat the oven to 350°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.
- 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.
- Add the chicken and salt and pepper. Add more olive oil if necessary to keep the chicken from being dry.
- Add the sour cream and salsa. Stir until hot, and mixed with the chicken.
- 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.
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 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.Nutrition
Calories: 148kcalCarbohydrates: 18gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 24mgSodium: 223mgPotassium: 124mgFiber: 1gSugar: 1gVitamin A: 152IUVitamin C: 3mgCalcium: 46mgIron: 1mg
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