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|
- 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.
|Serving Size:||1 Almond Chicken Cup|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||38 %|
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