I am officially obsessed!
Who knew that wonton wrappers would be my third love? After Ryan and Murphy, of course.
Seriously, like I cannot get enough. While Ryan and I were taking our daily walk with Murphy a few days ago (when the sun was actually shining…) we kept listing everything we could make with wonton wrappers.
“Buffalo chicken cups!”
“Homemade crab rangoon!”
“What about BBQ chicken?”
“Ooooh, I know, spinach and artichoke!!!”
“Do you think we could make breakfast ones?”
“PEANUT BUTTER CHOCOLATE!!!!!!!”
…and so on. We seriously spent our 45 minute walk shouting off random recipes.
These are so easy to make and (obviously) customizeable. I’m not going to lie, you will probably see a lot of the ideas listed above later on the blog because I can’t get these off of my mind!
These are also great to bring/make for your next party.Just in time for Memorial Day!
Vegetarian Taco Cups
recipe inspired by Plain Chicken
Ingredients:
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 cup corn
- 1 packet taco seasoning (I used my own homemade mixture)
- 1 cup cheddar cheese, shredded
- Chopped green onions
- 1/2 cup chopped onion, sauteed
- 36 wonton wrappers
- Your favorite taco toppings – salsa, plain greek yogurt, avocado, etc
Directions:
1. Preheat oven to 375.
2. Heat a large skillet with olive oil and saute the onions. Add the drained kidney beans and black beans, corn and taco seasoning to the skillet and stir until combined.
3. In a large mixing bowl, add the bean mixture along with the green onions and cheddar cheese.
4. Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the bean mixture between muffin cups. Repeat layers – wonton, bean mixture. Bake at 375 for 20 -25 minutes. Top with your favorite taco toppings.
Question: Have you ever used wonton wrappers before? What did you make?
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