Crispy taco cups filled with creamy chicken salad for a delicious, bite-sized appetizer or light meal. Easy, flavorful, and perfect for any occasion!
Chicken Salad Taco Cups
Prep Time: 10 Cook Time: 10
Source: Tinkskitchen.com
Ingredients
- 36 wonton wrappers
- 2 cups cooked chicken, diced
- 1/2 cups pecans, chopped
- 1/2 cup scallion tops, sliced thin
- 1/3 cup of carrot, grated
- 1/3 cup celery, finely diced
- 2 tbsp red wine vinegar
- Fresh thyme, chopped
- Fresh parsley, chopped
- Garlic powder,
- Salt and Pepper
- Dried cranberries, chopped *optional
Directions
- Heat the oven to 350 and break out your tiny muffin pan. Spray the
pan with a non-stick spray, this can be an olive oil sprayer, avocado oil,
or pam.
- Place the
wonton wrappers into the hole, pressing in to form the mold for the
cups.
- Bake for 10-12 minutes keeping a careful eye not to over brown them. Remove from the pans and cool.
Notes
Apr 27, 2008
Our neighbor next door is having a baby shower, and it's pretty exciting, as she has done IVF after suffering 5 miscarriages. This is truly a special day.
Chicken Salad Taco Cups are something you can throw together quickly, even quicker if you buy the chicken salad, but that's not my style.
All Photographs are Copyrighted to Tink's Kitchen
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