🌮 Chicken Taco Wonton Cupcakes
🛒 Ingredients (Makes 12 cupcake bites)
For the Filling
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 packet taco seasoning (or 2 tbsp homemade)
- ½ cup salsa (mild, medium, or hot)
- ½ cup canned black beans (optional)
- ½ cup corn (optional)
- ½ cup shredded cheddar or Mexican blend cheese
For the Cupcakes
- 24 wonton wrappers
- 1 cup shredded cheese (for layering)
- Nonstick spray
Optional Toppings
- Sour cream
- Guacamole
- Pico de gallo
- Cilantro
- Jalapeños
- Hot sauce
🔥 Instructions
1. Preheat Oven
Preheat to 375°F (190°C).
Spray a 12-cup muffin tin with nonstick spray.
2. Make the Chicken Taco Filling
- Heat olive oil in a skillet.
- Add diced onion; cook 3–4 minutes until soft.
- Add shredded chicken + taco seasoning + salsa.
- Mix well and simmer 3 minutes, just until saucy and coated.
- Stir in beans and corn (if using).
- Remove from heat and mix in ½ cup cheese.
Set aside.
3. Build the Wonton Cupcakes
Layer 1
- Place one wonton wrapper in each muffin cup, pressing it gently into the bottom.
- Add a spoonful of the chicken filling.
- Sprinkle a little cheese.
Layer 2
- Add a second wonton wrapper on top, rotated slightly for a flower shape.
- Add more filling.
- Finish with cheese.
4. Bake
Bake for 15–18 minutes, or until:
- edges are crispy
- cheese is melted
- wontons are golden
Let cool 2–3 minutes before removing (they firm as they cool).
5. Garnish & Serve
Top with:
- sour cream
- avocado or guacamole
- pico de gallo
- cilantro
- sliced jalapeños
Serve warm!
✨ Variations
Buffalo Chicken Wonton Cupcakes
- Substitute taco seasoning with buffalo sauce + ranch.
- Use blue cheese crumble on top.
Creamy Chicken Taco Version
- Add 2–3 tbsp cream cheese to the filling.
Spicy Version
- Add diced jalapeños or ½ tsp cayenne to the filling.
Air Fryer
Air fry at 350°F for 8–10 minutes, checking at 7 minutes.