Almond Chicken Cups
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Almond Chicken Cups
Prep and Cook Time 30 minutes
YIELD Makes 12 chicken cups
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INGREDIENTS
| 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 |
PREPARATION:
- 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.
- Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
- Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
- 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
NUTRITIONAL INFORMATION:
| 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 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Meat | 1 |
| Starch | 1 |
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