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Jess Bentley
@SliceofJess
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Hot Chicken Dip Tacos
20
Wonton wrappers
Cooking spray as needed
2
Springer Mountain Farms Boneless, Skinless Chicken Breasts, diced into small chunks
1 teaspoon
Salt
2 teaspoons
Cayenne pepper, ground
1 teaspoon
Paprika
2 teaspoons
Brown sugar
1 teaspoon
Garlic powder
2 tablespoons
Canola oil
8 oz
Cream cheese, room temperature
4 oz
Sharp cheddar cheese, shredded
1 cup
Romaine lettuce, chopped
2
Fresno chilies, finely sliced Fresno
1/4 cup
Green onions, chopped
1
Lime, cut into wedges
Sweet chili sauce, as needed, for dipping
- Preheat oven to 400°F and coat the bottom of a muffin tin with cooking spray.
- Spray both sides of wonton wrappers with cooking spray and place the wrappers in between the muffin tin cups to create a taco shape; bake for 6-8 minutes, or until lightly browned and crispy.
- Meanwhile, mix together the diced chicken with salt, cayenne pepper, paprika, brown sugar, garlic powder, and canola oil.
- Saute seasoned chicken in a large skillet over medium-high heat until internal temperature has reached 165°F.
- Remove from skillet and allow to cool slightly.
- Chop chicken into smaller chunks if desired.
- Mixt the cooked chicken with the cream cheese and shredded cheese, and fill each wonton shell with the creamy chicken mixture.
- Top each wonton taco with copped romaine, sliced chilies, green onions and serve with lime wedges and sweet chili sauce.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 20
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Hot Chicken Dip Tacos
20
Wonton wrappers
Cooking spray as needed
2
Springer Mountain Farms Boneless, Skinless Chicken Breasts, diced into small chunks
1 teaspoon
Salt
2 teaspoons
Cayenne pepper, ground
1 teaspoon
Paprika
2 teaspoons
Brown sugar
1 teaspoon
Garlic powder
2 tablespoons
Canola oil
8 oz
Cream cheese, room temperature
4 oz
Sharp cheddar cheese, shredded
1 cup
Romaine lettuce, chopped
2
Fresno chilies, finely sliced Fresno
1/4 cup
Green onions, chopped
1
Lime, cut into wedges
Sweet chili sauce, as needed, for dipping
- Preheat oven to 400°F and coat the bottom of a muffin tin with cooking spray.
- Spray both sides of wonton wrappers with cooking spray and place the wrappers in between the muffin tin cups to create a taco shape; bake for 6-8 minutes, or until lightly browned and crispy.
- Meanwhile, mix together the diced chicken with salt, cayenne pepper, paprika, brown sugar, garlic powder, and canola oil.
- Saute seasoned chicken in a large skillet over medium-high heat until internal temperature has reached 165°F.
- Remove from skillet and allow to cool slightly.
- Chop chicken into smaller chunks if desired.
- Mixt the cooked chicken with the cream cheese and shredded cheese, and fill each wonton shell with the creamy chicken mixture.
- Top each wonton taco with copped romaine, sliced chilies, green onions and serve with lime wedges and sweet chili sauce.
