Chicken Salad Taco Cups

Crispy taco cups filled with creamy chicken salad for a delicious, bite-sized appetizer or light meal. Easy, flavorful, and perfect for any occasion!

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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

 

  1. 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.
     
  2. Place the wonton wrappers into the hole, pressing in to form the mold for the cups.
     
  3. 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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