Skinny Buffalo Chicken "Cupcakes" are a perfect low carb appetizer or light lunch that's so easy to make. It's a great way to use up extra shredded buffalo chicken!
Table of Contents
It's no secret that I'm obsessed with "cupcake" meals. I love these dishes because they're extremely easy to make and are portioned controlled for quick grab and go meals. This recipe came about one day when I had made a batch of Instant Pot Buffalo Chicken and wanted to make a fun dish with the leftovers.
Equipment
Ingredients
- 2 cups shredded buffalo chicken
- ½ cup reduced fat shredded cheddar cheese
- 24 wonton wrappers (these can be found in the refrigerated produce section, usually near the vegan products)
How to Make Buffalo Chicken Cupcakes
- Preheat the oven to 375 degrees.
- Spray a muffin tin with non-stick cooking spray. Place 1 wonton wrapper in each cup.
- Place ½ the buffalo chicken evenly in each cup. Top with ½ the cheddar cheese.
- Place another wonton wrapper in each cup. Press down gently.
- Add the remaining ½ buffalo chicken and cheese in each cup.
- Bake for 15-18 minutes or until golden brown
Calories and Nutritional Information
Serving Size 1 cupcake
Number of Servings 12
Calories 52 - Total Fat 2 grams - Saturated Fat 1 grams - Unsaturated Fat 1 grams - Cholesterol 17 milligrams - Sodium 67 milligrams - Carbohydrates 3 grams - Fiber 0 grams - Sugar 0 grams - Protein 6 grams
How to Store Leftovers
Leftovers should be stored in the refrigerator for up to 5 days. To reheat, place on a microwave safe plate and microwave for 45-90 seconds, or until thoroughly heated.
I do not recommend freezing buffalo chicken "cupcakes"
More "Cupcake" Recipes
- Chicken Taco "Cupcakes"
- Chicken Parmesan "Cupcakes"
- Pepperoni Pizza "Cupcakes"
- Loaded Chicken Burrito "Cupcakes"
Skinny Buffalo Chicken "Cupcakes"
Buffalo chicken "cupcakes" are delicious and perfectly portioned buffalo chicken sandwiches that are perfect for an appetizer or an easy lunch!
Ingredients
- 2 cups shredded buffalo chicken
- ½ cup reduced fat shredded cheddar cheese
- 24 wonton wrappers
Instructions
- Preheat the oven to 375 degrees.
- Spray a muffin tin with non-stick cooking spray. Place 1 wonton wrapper in each cup.
- Place ½ the buffalo chicken evenly in each cup. Top with ½ the cheddar cheese.
- Place another wonton wrapper in each cup. Press down gently.
- Add the remaining ½ buffalo chicken and cheese in each cup.
- Bake for 15-18 minutes or until golden brown
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1 cupcakeAmount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 17mgSodium: 67mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 6g
Pin for Later
Comments
No Comments