Chicken Taco Cups & Snacks
Say goodbye to boring lunch boxes with these delicious chicken taco cups. Add watermelon and yoghurt to the lunch box for some refreshing snacks.
Ingredients
- 5ml olive oil cooking spray
- 4 mini flour tortillas, warmed
- 1 small brown onion, finely chopped
- 200g chicken breast fillet, finely chopped
- 1 tbs no-added-salt tomato paste
- 250g canned corn kernels, drained
- 1 tomato, finely chopped
- 1/2 cup grated mozzarella
- 3/4 cup light Greek-style yoghurt
- 320g watermelon, peeled, chopped
Method
- Preheat oven to 220°C/200°C fan-forced. Spray 4 holes of a 1/3-cup capacity muffin pan with oil. Line holes with tortillas, crimping as required, to form a cup.
- Spray a large non-stick frying pan with oil, then heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chicken and cook, stirring, for 5 minutes or until browned and just cooked through. Add paste and cook, stirring, for 1 minute or until combined. Remove pan from heat. Stir in corn and tomato until combined.
- Spoon chicken mixture into tortilla cups and sprinkle with cheese. Bake for 12 minutes or until tortillas are golden and cheese has melted. Place 2 taco cups in each lunch box with yoghurt and watermelon.
