Chicken Taco Wontons "Cupcakes" are a simple healthy dish that is great for meal prep.
All the flavors of your favorite tacos packed into perfectly portioned cupcake form.
Confession: I ate these for an entire year straight for lunch. This is one of those dishes that you never get sick of and look forward to eating for lunch.
I'm a big fan of muffin meals because they're perfectly portioned and easy to grab and go (plus they're pretty cute 🙂
Table of Contents
Equipment Needed
Ingredients Needed
To make these Chicken Taco "Cupcakes", you'll need:
Ground chicken (this can be swapped out for turkey or beef)
Wonton wrappers (these are usually found in the produce section)
Taco seasoning
Black beans (drained and rinsed)
Salsa (I like to use medium chunky)
Mexican cheese
How to Make Chicken Taco "Cupcakes"
Preheat an oven to 375 degrees.
Spray a muffin tin with nonstick spray and place 1 wonton wrapper in each container (12 total).
Set aside
In a large skillet, heat the pan to medium heat.
Add in the ground chicken and brown.
Once browned turn off the heat and mix in the taco seasoning, salsa, and black beans.
Place 1 teaspoon of the salsa con queso in each of the wonton wrappers, then add a layer of chicken bean mixture (use only half of the mixture).
Sprinkle about half of the cheese on each of the tacos.
Add 1 more wonton wrapper to each, followed by the remaining taco mixture and then the remainder of cheese
Bake the taco wontons for 18-20 minutes, or until the edges are golden brown.
Let cool for 3-5 minutes before serving.
Let cool completely before storing in an airtight container.
Nutritional Information
Serving Size 1 "Cupcake"
Number of Servings 12
Calories 183 - Total Fat 7 grams - Saturated Fat 2 grams - Trans Fat 0 grams - Unsaturated Fat 4 grams - Cholesterol 48 milligrams - Sodium 525 milligrams - Carbohydrates 16 grams - Fiber 2 grams - Sugar 1 grams - Protein 15 grams
Recipe Tips and Variations
A few tips to making chicken taco wontons:
If you can't find wonton wrappers (usually found in the produce section at the grocery store) you can also use egg roll wrappers.
If using egg roll wrappers you'll just have to cut down the size to make it fit in the cupcake sheet
Add in a little hot sauce or jalapeños to give them an extra spicy kick
Serve with some fun toppings! My favorites are guacamole and sour cream
Frequently Asked Questions
How do I store leftovers?
The wontons should be stored in an airtight container in the fridge for up to 5 days.
To serve, I recommend microwaving them for about 1 minute to a minute and a half
Can I freeze the "cupcakes"?
I do not recommend freezing
Can I swap the chicken for turkey?
Yes! The chicken can be swapped out for ground turkey.
How Many Weight Watchers Points Are These?
I calculated each cupcake as 4 points, but point values may vary depending on which plan you're on and the ingredients you use.
More healthy lunch and dinner recipes
Loaded Chicken Burrito "Cupcakes"
Chicken Taco Wontons "Cupcakes"
Chicken taco wontons are a fun twist on the classic. They have all the flavors of traditional tacos but at a fraction of the calories. They're easy to make and are perfect for meal prep.
Ingredients
- 1 lb ground chicken
- 24 wonton wrappers
- 4T taco seasoning
- 1 cup black beans (drained and rinsed)
- 1 cup salsa (I like to use medium chunky)
- 12 teaspoon salsa con queso
- 4 oz reduced fat mexican cheese
Instructions
- Preheat an oven to 375 degrees. Spray a muffin tin with nonstick spray and place 1 wonton wrapper in each container (12 total). Set aside
- In a large skillet, heat the pan to medium heat. Add in the ground chicken and brown.
- Once browned turn off the heat and mix in the taco seasoning, salsa, and black beans.
- Place 1 teaspoon of the salsa con queso in each of the wonton wrappers, then add a layer of chicken bean mixture (use only half of the mixture). Sprinkle about half of the cheese on each of the tacos. Add 1 more wonton wrapper to each, followed by the remaining taco mixture and then the remainder of cheese
- Bake the taco wontons for 18-20 minutes, or until the edges are golden brown. Let cool for 3-5 minutes before serving. Let cool completely before storing in an airtight container.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 183Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 525mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 15g
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Stephanie
How many WW points are these per serving?
Ali
They're 4 points each on green 🙂
Robin Heaster
Do you know how many points this would be for Blue?
Ali
I calculated them 5 points on blue but it might vary depending on the brand of ingredients you use!
Rhonda
These are awesome, but I have one question. How do you get the bottom crunchy?
Ali
The bottoms will cook with in the muffin pan but won't become crunchy. If you want to make them a little crunchier, you could heat them up in a skillet for a few minutes until crunchy!
Crystal
I popper mine in the air fryer for a few minutes after baking them and it crisped them right up.
Ali
That's a great idea!
Christie Caahmer
Do you know how many points on purple? Thanks! Can't wait to try them!
Kim W
These are amazing! I made them for lunches last week. They were so good, I’m making them again today!
Ali
I'm glad you liked them! 🙂