Loaded Chicken Burrito “Cupcakes”
Chicken Burrito “Cupcakes” are the perfect healthy portioned meal that’s so easy to make. Each “cupcake” is loaded with all the delicious flavors of burritos, but perfectly portioned controlled (and cute!). These are guaranteed to be a hit with your family!
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It’s no secret that “cupcake” meals are one of my favorite dishes. I started making cupcake meals when I began following Weight Watchers years ago and the trend stuck! Cupcakes are perfectly portioned so they make an easy grab and go meal and are easy to reheat. My toddler also thinks they’re a fun dinner and gobbles them up!
Equipment Needed
Ingredients
- 1 lb ground chicken
- 16 oz fat free refried beans
- 4 tbsp taco seasoning
- 1/2 cup fat free greek yogurt
- 1/2 cup salsa
- 24 wonton wrappers (usually found in the refrigerated produce section at the grocery store)
How to Make Chicken Burrito Cupcakes
- Preheat an over to 375 degrees. Spray a muffin tin with nonstick cooking spray and line each cup with 1 wonton wrapper.
- In a skillet on medium heat, brown the ground chicken (make sure to break it up into pieces as you cook). Mix in taco seasoning, greek yogurt, salsa and refried beans until well combined.
- Spoon half the chicken mix into the cupcake cups.
- Place another layer of wonton wrappers on each of the cupcake cups. Press down lightly to pack in, but not too hard that the filling overflows.
- Spoon the remaining chicken mixture into the cupcake cups evenly.
- Place the cupcake tin in the over for 15-18 minutes, or until browned. Allow to cool 5 minutes before serving.
- Optional: top the burrito “cupcakes” with toppings like guacamole, diced tomatoes, lettuce or hot sauce
Calories and Nutritional Information
Serving Size 1 cupcake
Number of Servings 12
Calories 143 – Total Fat 4 grams – Saturated Fat 0 grams – Trans Fat 0 grams – Unsaturated Fat 4 grams – Cholesterol 31 milligrams – Sodium 449 milligrams – Carbohydrates 15 grams – Fiber 2 grams – Sugar 1 grams – Protein 11 grams
How to Store Leftovers
Leftover cupcakes should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place in the microwave for 30-60 seconds.
I do not recommend freezing cupcakes.
Recipe Tips and Variations
- Cupcakes can be made with ground beef or ground turkey! Beef and Turkey can be swapped out at a 1:1 ratio, but it will change the nutritional information.
- Cupcakes make a great base for toppings! I like to add on guacamole, diced tomatoes, and lettuce.
More Healthy “Cupcake” Recipes
Sausage and Cheese Egg Muffins
Pineapple Coconut Baked Oatmeal Muffins
Banana Chocolate Chip Baked Oatmeal Muffins
Loaded Chicken Burrito “Cupcakes”
Equipment
Ingredients
- 1 lb ground chicken
- 16 oz fat free refried beans
- 4 tbsp taco seasoning
- 1/2 cup fat free greek yogurt
- 1/2 cup salsa
- 24 wonton wrappers
Instructions
- Preheat an over to 375 degrees. Spray a muffin tin with nonstick cooking spray and line each cup with 1 wonton wrapper.
- In a skillet on medium heat, brown the ground chicken (make sure to break it up into pieces as you cook). Once the chicken is browned, add in the taco seasoning, greek yogurt, salsa and refried beans. Turn off the heat and mix until eveything is combined.
- Spoon half the chicken mix into the cupcake cups.
- Place another layer of wonton wrappers on each of the cupcake cups. Press down lightly to pack in, but not too hard that the filling overflows.
- Spoon the remaining chicken mixture into the cupcake cups evenly.
- Place the cupcake tin in the over for 15-18 minutes, or until browned. Allow to cool 5 minutes before serving.
- Optional: top the burrito "cupcakes" with toppings like guacamole, diced tomatoes, lettuce or hot sauce
Notes
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