Servings: 12 wonton cupcakes
Total Time: 30 minutes
Difficulty: Easy
Calories per Serving: ~120 kcal
Macros (Per Cupcake): 12g Protein / 6g Net Carbs / 5g Fat / 1g Fiber
Introduction
These Chicken Taco Wontons “Cupcakes” are the ultimate party appetizer or protein-packed snack. Mini, bite-sized, and bursting with savory Mexican-inspired flavors, they’re fun to eat and customizable for any dietary plan.
Perfect for Keto, Slimming , Weight Watchers, High-Protein, and Mediterranean diets, these “cupcakes” use lean chicken, fresh veggies, and crispy wonton wrappers (or low-carb alternatives) to create a flavorful, guilt-free treat. Quick to prepare and visually impressive, they’re perfect for weeknight dinners, meal prep, or entertaining.
If you love tacos but want something portable, portion-controlled, and nutritious, these wonton cupcakes are your new go-to.
Look at the Recipe
- Texture & Visual: Crispy edges with tender, flavorful chicken filling, topped with fresh garnishes.
- Flavor Highlight: Spiced chicken, savory cheese, and hints of taco seasoning with fresh herbs.
- Diet Benefit: High-protein, customizable for low-carb or Mediterranean diets, and portion-controlled.
Ingredients Needed
Filling
- 1 lb (450g) cooked chicken breast, shredded
- ½ cup diced bell peppers
- ¼ cup chopped onions
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp shredded cheese (cheddar, mozzarella, or feta for Mediterranean version)
Wonton Cups
- 12 wonton wrappers (or low-carb/keto-friendly alternative)
- Non-stick cooking spray or 1 tsp olive oil
Toppings / Garnish
- 2 tbsp Greek yogurt or sour cream
- 2 tbsp salsa or diced tomatoes
- Chopped cilantro or parsley
- Sliced jalapeños (optional)
How to Make Our Chicken Taco Wontons “Cupcakes”
- Preheat oven:
Preheat your oven to 375°F (190°C). Spray a muffin tin with cooking spray. - Prepare wonton cups:
Press wonton wrappers into muffin tin cups, folding edges slightly for a cup shape. Lightly brush with olive oil if desired. - Mix filling:
In a bowl, combine shredded chicken, bell peppers, onions, spices, and cheese. Stir until well mixed. - Fill the cups:
Spoon the chicken mixture into each wonton cup, pressing slightly to fill completely. - Bake:
Bake for 12–15 minutes, until edges of wontons are golden and crispy. - Garnish & serve:
Top each “cupcake” with a dollop of Greek yogurt or sour cream, salsa, fresh herbs, and jalapeños if using. Serve immediately.
Storage & Serving Suggestions
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven for 5–7 minutes or microwave for 30–40 seconds.
- Freeze: Freeze unbaked wonton cups with filling for up to 1 month; bake directly from frozen with a few extra minutes.
- Serving Ideas:
- Pair with a side salad for a light lunch or dinner.
- Serve as party appetizers with extra salsa or guacamole.
- Add avocado slices for Mediterranean flair.
Tips & FAQs
1. Can I make these Keto-friendly?
Yes — use low-carb/keto wrappers or baked cheese cups instead of wontons.
2. Can I make these Slimming-friendly?
Yes — use cooking spray instead of oil and skip cheese if desired. Count any cheese as Healthy Extra or Syns.
3. How many Weight Watchers points per cupcake?
Approximately 3–4 points depending on cheese and wrapper choice.
4. Can I prep these in advance?
Yes — fill the cups and refrigerate before baking. Bake fresh for crispiness when ready to serve.
5. Can I swap chicken for another protein?
Absolutely — shredded turkey, lean beef, or even black beans for a vegetarian Mediterranean version work well.