Ingredients:
- For the Cups:
- For the Filling:
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup finely chopped bell pepper (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Cups:
- Cut the keto egg wraps or low-carb tortillas into squares large enough to fit into the cups of a muffin tin.
- Brush each square lightly with olive oil or avocado oil.
- Gently press each square into the muffin tin cups to form a little cup shape. If needed, you can use a small cup or glass to help mold the shape.
- Bake the empty cups in the preheated oven for about 5-7 minutes, or until they are lightly golden and crisp. Remove from the oven and set aside.
- Prepare the Filling:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute.
- Add the ground chicken to the skillet, breaking it up with a spatula as it cooks. Cook until the chicken is fully cooked and no longer pink.
- If using, add the chopped bell pepper and cook for another 2-3 minutes.
- Stir in the shredded cheese, dried oregano, dried basil, salt, and pepper. Cook until the cheese is melted and everything is well combined.
- Assemble the Cups:
- Spoon the chicken mixture evenly into the pre-baked wonton cups.
- Return the muffin tin to the oven and bake for an additional 5-7 minutes, or until the filling is heated through and the cups are crispy.
- Garnish and Serve:
- Garnish with fresh parsley or cilantro if desired.
- Serve warm and enjoy!
These Keto Chicken Wonton Cups are perfect as an appetizer, snack, or even a light meal. They’re crispy, cheesy, and packed with flavor—without the carbs!