Go Back
Easy Chicken Taco Cups Recipe: Crispy, Cheesy Muffin Tin Appetizers

Easy Chicken Taco Cups

Crispy wonton wrappers hold a savory mixture of seasoned shredded chicken, salsa, and melted cheese for an easy muffin-tin dinner. The cups bake quickly and can be finished with your favorite taco toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 wrappers Square wonton wrappers
  • 2 cups Cooked, shredded chicken
  • 1 1-ounce packet Taco seasoning
  • 1/3 cup Salsa
  • 1 cup Shredded Mexican-blend or cheddar cheese
  • as needed Nonstick cooking spray
Optional Toppings
  • as desired Sour cream, diced tomatoes, sliced green onions, chopped cilantro, sliced olives, avocado, or jalapeños

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly coat a 12-cup muffin tin with nonstick cooking spray.
  2. Press one wonton wrapper into each muffin cup, letting the four corners extend above the rim.
  3. Combine the shredded chicken, taco seasoning, and salsa in a bowl. If the chicken is very dry, mix in 1–2 tablespoons of water.
  4. Spoon the chicken mixture evenly into the wonton cups, using about 2 tablespoons per cup so the wrappers do not become overfilled.
  5. Sprinkle the shredded cheese evenly over the chicken filling.
  6. Bake for 12–15 minutes, until the wonton edges are golden brown and the cheese is melted.
  7. Let the taco cups cool for 2–3 minutes before carefully removing them from the pan. Add desired toppings and serve warm.

Notes

Drain excess liquid from the salsa so the wonton wrappers stay crisp. For fuller shells, use two wrappers per cup, rotating the second wrapper so the corners form a star shape. Leftover taco cups can be refrigerated and reheated in the oven until warm.