When it comes to throwing a football party, hot chicken dip is definitely a popular app. But have you ever tried to stuff it into mini tacos?
Ya’ll know how much I heart tacos. I make them at least once a week (along with sandwiches) and I honestly never get tired of ’em. So when I had some extra wonton wrappers on hand, a spark lit up in my mind and this appetizer version was created! Other wonton favs include these Genoa Salami and Cream Cheese Rolls, my Korean Beef Stuffed Bites, and these Apple Streusel Cups for dessert!
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR HOT CHICKEN DIP WONTON TACOS:
The mix of cayenne pepper, paprika, garlic powder, and brown sugar is an awesome blend. The sugar creates a melty sauce that coats the exterior of the chicken chunks.
FOR THE MINI TACOS:
- Wonton Wrappers
- Cooking Spray
- Springer Mountain Farms Boneless Skinless Chicken Breasts
- Salt
- Ground Cayenne Pepper
- Paprika
- Brown Sugar
- Garlic Powder
- Canola Oil
- Cream Cheese
- Sharp Cheddar
GARNISHES:
- Romaine
- Red Jalapeños
- Green Onions
- Lime Wedges
- Sweet Chili Sauce
NOTE: The chicken will taste very spicy right out of the skillet, but mixing it together with cream cheese and cheddar cools everything down.
HOW TO ASSEMBLE:
If you’re looking for a unique and fulfilling item to serve at your next party, these tacos definitely deliver.
- Preheat the oven to 400F. Coat the bottom of a muffin tin with cooking spray, and then spray both sides of the wonton wrapper. Place the wonton 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 the diced chicken with salt, cayenne pepper, paprika, brown sugar, garlic powder, and canola oil. Sauté in a large skillet over medium-high heat until internal temperature has reached 165F. Remove from the skillet and allow to cool slightly. If desired, chop the chicken into smaller chunks.
- Mix the cooked chicken with the cream cheese and shredded cheddar. Fill each wonton shell with the creamy chicken mixture. Top each wonton taco with chopped romaine, sliced chilies, green onions, and serve with lime wedges and sweet chili sauce.
This awesome recipe comes together in a little less than 30 minutes. You can serve them warm or cold, both ways taste fantastic!
MORE APPETIZER IDEAS:
Cheesy Homemade Corn Dogs Spiked With Pickles
Avocado Chicken Salad Pinwheels
Crispy Cheesy Dill Pickle Chips (our most popular recipe!)
Air Fried Arancini Balls With Red Pepper Cream Sauce
The Best Queso Dip For Entertaining
Gimme The Meats: Italian Stuffed Stromboli Pizza Bites
My Grandma’s Super Easy Recipe For Bierocks
VIEW ALL RECIPES BY CLICKING HERE!
- 20 Wonton Wrappers
- Cooking Spray, as needed
- 2 Chicken Breasts, diced into small chunks
- 1 tsp. Salt
- 2 tsp. Ground Cayenne Pepper
- 1 tsp. Paprika
- 2 tsp.Brown Sugar
- 1 tsp. Garlic Powder
- 2 tbsp. Canola Oil
- 8 oz. Cream Cheese, room temperature
- 4 oz. Shredded Sharp Cheddar
- 1 cup Chopped Romaine
- 2 Finely Sliced Fresno Chilies
- ¼ cup Chopped Green Onions
- 1 Lime, cut into wedges
- Sweet Chili Sauce, as needed for dipping
- Preheat the oven to 400F. Coat the bottom of a muffin tin with cooking spray, and then spray both sides of the wonton wrapper. Place the wonton 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 the diced chicken with salt, cayenne pepper, paprika, brown sugar, garlic powder, and canola oil. Sauté in a large skillet over medium-high heat until internal temperature has reached 165F. Remove from the skillet and allow to cool slightly. If desired, chop the chicken into smaller chunks.
- Mix the cooked chicken with the cream cheese and shredded cheddar. Fill each wonton shell with the creamy chicken mixture. Top each wonton taco with chopped romaine, sliced chilies, green onions, and serve with lime wedges and sweet chili sauce.
NOTES ON THIS RECIPE:
- Fresno Chilies can be found in the refrigerated produce section at your local grocer. They basically look like red jalapeños. Fair warning, they’re a bit spicier than a traditional jalapeño. You can certainly substitute these with your favorite pepper or swap with pickled veggies.
- Feel free to serve the chicken mixture as a dip with crispy wonton wrappers (or hearty tortilla chips) on the side! I also like using the dip mixture inside burritos with lots of sautéed veggies.
- Sweet Chili Sauce can be found in the Asian section of the grocery store. It’s usually next to the soy and teriyaki sauces. Pairs great with the wontons!
WHY I LOVE SPRINGER MOUNTAIN FARMS:
Springer Mountain Farms is a family-owned business nestled in the hills of the Blue Ridge Mountains of Northeast Georgia. They have over 25 years of experience in raising super happy chickens. They exercise great care in all that they do, and their dedication to providing a quality environment with healthy diets results in healthier, more delicious chicken for your family to enjoy.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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