After making the Wonton cups with my friend on Friday I started thinking of how else to utilize them. They are so crispy, delicious and not that bad for you to boot! So I came up with this idea to use more of the leftover wrappers. I figured why not keep it lighter and make a chicken taco. This meat can be utilized in a bunch of different ways and I will show you a few 🙂
For the meat you will need:
1 lb ground chicken
1 tbs olive oil
1/4 cup water
1 tbs creole seasoning
1 tsp cumin
1 tsp chili powder
1 thinly sliced Serrano pepper
1 small bell pepper, diced
Add the olive oil to a large skillet and heat on medium to medium high. Season the chicken with the seasonings and add it to the pan. Break the chicken into crumbles as it cooks. Add water once the crumbles are beginning to form. Once the chicken is cooked add in the peppers and cook for about 2 minutes more.
Now you have your taco meat! So many uses for this. First I made taco cups, you will need:
Chicken taco meat
Reduced fat shredded Mexican cheese
Lite Greek yogurt or sour cream
Cilantro for garnish
Preheat the oven to 400. Lightly spray a cupcake tin with cooking spray. Form cups with 1 Wonton wrapper in each pocket. Bake in the oven for 4-5 minutes until the cups begin to have golden edges.
Next add a spoonful of the chicken taco mixture to each cup. Then top with a sprinkle if cheese and bake for 2-3 more minutes or enough time for the cheese to melt.
Add a dollop of Greek yogurt and a little cilantro and you are ready to eat!
Another idea for the taco meat, is a taco salad. This can include a wide array of toppings, just use lettuce and your favorite taco treats.
Mine had the chicken taco meat, red leaf lettuce, shredded cabbage, carrots, RF shredded Mexican cheese and cilantro. I made a dressing using light ranch mixed with hot sauce!
Okay now one more chicken idea, breakfast quesadilla. This is not for the light of heart, er, stomach. This is a big meal ideal for when you know you will skip lunch or perhaps if you are going to be drinking in the afternoon, if you’re into that stuff.
Heat up a small skillet and add about 1/2 a cup of the ground chicken mixture on medium. Beat and egg in a bowl with a tsp of milk and add it to the chicken. Cook until egg solidifies.
In a burrito sized tortilla add shredded Mexican cheese (I used reduced fat) to one side, put chicken / egg mixture on top and then more cheese, fold over the other half.
Heat a 10″ frying pan on medium. Add the quesadilla to the pan and cook for about 2-3 minutes per side or until browned and the cheese it melted. I served mine with a creamy chipotle sitting sauce, but this is also good plain or with salsa. To make the sauce just add some Texas Pete’s chipotle hot sauce to a small container of light Greek yogurt. This makes a lot but you can keep it covered in the fridge for a few days.