Ingredients
Method
Step-by-Step
- Heat the oven to 375°F and lightly coat a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, combine the shredded chicken with 1/2 cup salsa and the taco seasoning. If the chicken seems very dry, stir in 1 to 2 tablespoons of water.
- Press one wonton wrapper into each muffin cup. Add a small spoonful of the chicken mixture and a little cheese to each wrapper.
- Place a second wonton wrapper over each cup, rotating it slightly so the corners do not line up. Press it gently into the filling.
- Add another portion of chicken, the remaining salsa, and the remaining cheese to each taco cup.
- Bake for 12 to 15 minutes, until the cheese is melted and the wonton edges are crisp and golden.
- Cool the taco cups for 2 to 3 minutes before loosening them with a thin knife or small spatula. Add optional toppings just before serving.
Notes
Drain very wet salsa before mixing it with the chicken so the wonton wrappers stay crisp. Baking on the lower-middle oven rack can help the bottoms brown. Weight Watchers points depend on the specific wrappers, cheese, chicken, salsa, toppings, and current plan, so recalculate with product labels and the current WW app.
