For the Wonton Cups:

  • Wonton wrappers (square or round)
  • Cooking spray or olive oil

For the Chicken Taco Filling:

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or use homemade seasoning)
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • Salt and pepper to taste


  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheese (cheddar or Mexican blend)
  • Sour cream
  • Salsa
  • Chopped green onions
  • Fresh cilantro, chopped


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Make Wonton Cups:
    • Lightly spray a muffin tin with cooking spray. Press wonton wrappers into each muffin cup, forming little cups. Make sure the edges of the wrappers stick out to create a cup-like shape. Lightly brush the edges with olive oil.
  3. Bake Wonton Cups:
    • Bake the wonton cups in the preheated oven for 5-7 minutes or until they become golden brown and crispy. Keep an eye on them, as they can quickly go from golden to overcooked.
  4. Prepare Chicken Taco Filling:
    • In a skillet over medium heat, sauté chopped onions and garlic in olive oil until softened. Add ground chicken and cook until browned, breaking it up with a spoon as it cooks.
  5. Season the Chicken:
    • Sprinkle taco seasoning over the chicken, and add tomato sauce and water. Mix well and let it simmer for 5-7 minutes or until the mixture thickens. Season with salt and pepper to taste.
  6. Assemble Wonton Cupcakes:
    • Spoon the chicken taco mixture into each wonton cup.
  7. Add Toppings:
    • Top each cup with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, salsa, chopped green onions, and fresh cilantro.
  8. Serve:
    • Arrange the chicken taco wonton cupcakes on a platter and serve immediately.