Southwestern chicken salad cups. Baked wonton cups filled with chicken, corn, beans, peppers, greek yogurt, lime, and taco seasonings! About 100 calories per cup! Great for easy lunches, snacks, or a big party!
I’m actually obsessed.
They’re crunchy, they’re PACKED with flavor, and they’re pretty darn healthy! About 100 calories per ultra satisfying cup thankyouverymuch.
They’re also super easy, super quick, and can be made in advance.
You should make these all the time.
They’re perfect for game day snacking, easy lunches, parties, AND . . .
Today, a bunch of us are celebrating Lindsay from Life Love and Sugar by throwing her a virtual baby shower!
Southwestern chicken salad cups!
I don’t know about you, but every baby shower, bridal shower, wedding shower I’ve been to has had chicken salad, ha!
Is that just me?
So I decided to take that and run with it.
I made it a little more fun by throwing in a ton of southwestern flavors and I made it a little more delicious and convenient by putting the chicken salad in wonton cups!
Reason why I LOVE wonton cups:
- Crunch. Nothing better than a little texture with your chicken salad.
- Mobility. You can TOTALLY walk around while eating these cups. Have you ever TRIED eating a large sloppy sandwich that’s falling apart while trying to hold a plate, napkin, silverware, and a cup… on your lap… in a dress?
- Health. These wonton cups have FAR fewer calories than two large pieces of bread.
- Pre-portioned! Instead of cutting chicken salad sandwiches into little wedges, these wonton cups are already conveniently sized to grab one, two, or a few and sit down!
To make the wonton cups – I’d suggest watching the video above, but basically, you take two wonton wrappers, place them into a greased standard sized non stick 12 slot muffin tin and bake ’em until they’re golden, crispy, and delicious!
Now. For the filling.
SOOOOO easy and yummy.
- Shredded chicken. I used my Instant Pot Shredded Chicken!
- Black beans.
- Red bell pepper.
- Green bell pepper.
- Green onion.
- Sauce: non fat plain greek yogurt, a TOUCH of mayo for flavor, lime juice, and taco seasonings.
Combine everything listed above and then spoon the filling into the wonton wrappers!
As you can see, these southwestern chicken salad cups are seriously so quick and easy.
Which, thank GOODNESS they are, because holy YUM these are addicting.
I’m not kidding when I say that, between the two of us, Trevor and I ate the entire batch in two days. 😉 We literally ate them for breakfast, lunch, dinner, and all our snacks in between.
That being said, these make 28 individual cups, making these perfect for easy lunches and big gatherings!
Crunchy, creamy, loaded with taco, southwestern flavors.
You guys are gonna LOVE these southwestern chicken salad cups!
Southwestern Chicken Salad Cups
Equipment for this recipe
- 56 wonton wrappers
- 1 pound cooked shredded chicken
- 1 (15 oz) can corn drained
- 1 (15 oz) can black beans drained and rinsed
- 1/4 - 1/2 cup diced red bell pepper
- 1/4 - 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onion
- 1 cup non fat plain greek yogurt
- 2 tablespoons olive oil mayo
- 2 tablespoons lime juice
- 1 (1.25 oz) package taco seasoning I used La Preferida
- salt and pepper to taste if necessary
- Pre-heat oven to 375 degrees F and grease a muffin tin with cooking spray.
- Take two wonton wrappers in your hand. (Watch the above below for this next part) Lay them directly on top of each other. Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions. Place in one muffin tin slot and press down gently. Repeat with remaining wontons.
- Bake for 8 minutes, or until golden brown. Keep an eye on these to make sure they don’t burn.
- Remove from muffin tin and set aside to cool.
- In a large bowl, mix together chicken through green onion.
- In another bowl, whisk together yogurt, mayo, lime juice, and taco seasoning.
- Combine the two. Taste and re-season, if necessary
- Fill each wonton with 2 tablespoons of filling.
- Top with cilantro and green onion, if desired, and serve!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
- They should be stored in the fridge
- They get softer as time goes on and won't be as crunchy as when made fresh
*Note: Nutrition information is estimated and varies based on products used.