Almond Chicken Cups
Almond Chicken Cups Photo
Almond Chicken Cups

Prep and Cook Time 30 minutes

YIELD Makes 12 chicken cups


1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cups chopped cooked chicken
2/3 cup sweet-and-sour sauce
1/2 cup chopped almonds
2 tablespoons soy sauce
6 (6- to 7-inch) flour tortillas


  1. Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
  2. Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
  3. Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
  4. Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.
This recipe appears in: Asian
Serving Size: 1 Almond Chicken Cup
Sodium 308 mg
Protein 9 g
Fiber 1 g
Carbohydrate 15 g
Cholesterol 19 mg
Saturated Fat 1 g
Total Fat 7 g
Calories from Fat 38 %
Calories 157
Fat 1/2
Meat 1
Starch 1
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