Chicken Salad Taco Cups
prep time: 10
cook time: 10
total time: 20
Ingredients
- 36 wonton wrappers
- 2 cups cooked chicken, diced
- 1⁄2 cups pecans, chopped
- 1/2 cup scallion tops, sliced thin
- 1/3 cup of carrot, grated
- 1/3 cup celery, finely diced
- 2 tbsp red wine vinegar
- Fresh thyme, chopped
- Fresh parsley, chopped
- Garlic powder,
- Salt and Pepper
- Dried cranberries, chopped *optional
Instructions
- Heat the oven to 350 and break out your tiny muffin pan. Spray the pan with a non-stick spray, this can be an olive oil sprayer, avocado oil, or pam.
- Place the wonton wrappers into the hole, pressing in to form the mold for the cups.
- Bake for 10-12 minutes keeping a careful eye not to over brown them. Remove from the pans and cool.
All photographs copyright Janet S. Grey.
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