Ingredients:

• 1 lb ground chicken
• 1 pack of wonton wrappers
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 packet taco seasoning (or homemade seasoning: chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper)
• 1/2 cup diced onions
• 1/2 cup diced bell pepper (optional)
• 1/2 cup salsa (optional)
• Cooking spray (for greasing the muffin tin)
• Sour cream, guacamole, and salsa for topping

Instructions:

Serve: Once done, remove from the oven and let cool for a minute or two. Carefully remove the wonton cupcakes from the muffin tin. Top with a dollop of sour cream, guacamole, and a drizzle of salsa for extra flavor.

Preheat Oven & Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Spray a muffin tin with cooking spray, ensuring each cup is well coated to prevent the wontons from sticking.

Cook the Chicken: In a skillet, heat a tablespoon of olive oil over medium heat. Add the ground chicken and cook until browned, breaking it apart as it cooks. Once cooked, add the taco seasoning, onions, and bell peppers (if using). Stir everything together and cook for another 2-3 minutes until fragrant. Optionally, add salsa for added flavor and moisture. Remove from heat.

Prepare Wonton Wrappers: Gently press one wonton wrapper into each muffin tin cup. Press the edges down to form a “cup” shape. If you want a crispy texture, you can lightly spray the wontons with cooking spray before baking.

Assemble the Wonton Cupcakes: Spoon a generous amount of the seasoned chicken mixture into each wonton cup. Top with shredded cheese.

Bake: Place the muffin tin in the oven and bake for 10-15 minutes or until the edges of the wontons are crispy and the cheese is melted and bubbly.