CHICKEN TACO WONTONS "CUPCAKES"

 Chicken taco wontons are a fun twist on the classic. They have all the flavors of traditional tacos but at a fraction of the calories. They're easy to make and are perfect for meal prep.

This is one of those dishes that you never get sick of and look forward to eating for lunch. I’m a big fan of muffin meals because they’re perfectly portioned and easy to grab and go.

The wontons should be stored in an airtight container in the refridgerator for up to 5 days. To serve, I recommend microwaving them for about 1 minute to a minute and a half

INGREDIENTS

• 1 lb ground chicken
• 24 wonton wrappers
• 4T taco seasoning
• 1 cup black beans (drained and rinsed)
• 1 cup salsa (I like to use medium chunky)
• 12 tsp salsa con queso
• 4 oz reduced fat mexican cheese

CHICKEN TACO WONTONS "CUPCAKES"

INSTRUCTIONS

1. Preheat an oven to 375 degrees. Spray a muffin tin with nonstick spray and place 1 wonton wrapper in each container (12 total). Set aside
2. In a large skillet, heat the pan to medium heat. Add in the ground chicken and brown.
3. Once browned turn off the heat and mix in the taco seasoning, salsa, and black beans.
4. Place 1 tsp of the salsa con queso in each of the wonton wrappers, then add a layer of chicken bean mixture (use only half of the mixture). Sprinkle about half of the cheese on each of the tacos. Add 1 more wonton wrapper to each, followed by the remaining taco mixture and then the remainder of cheese
5. Bake the taco wontons for 18-20 minutes, or until the edges are golden brown. Let cool for 3-5 minutes before serving. Let cool completely before storing in an airtight container.