Chicken Salad Taco Cups

Sunday, April 27, 2008

Chicken Salad Taco Cups

prep time: 10

cook time: 10

total time: 20


  • 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


  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.

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