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Almond Chicken Cups
Prep and Cook Time: 30 minutes
Yield: Makes 12 chicken cups
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:
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.
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 |
This recipe appears in:
Asian
