Mini Chicken Verde Tacos

appetizer plateIf you haven’t already planned your snacks for the Super Bowl on Sunday, you may want to add this one to your list. These mini tacos are full of flavor and a little bit of kick, but they are light and easy to make.

tacosIf the Super Bowl isn’t your thing, these are great as a light lunch or light supper. I have only ever made these as a light meal, but I think they would work great as an appetizer. The filling can be made in advance, and then when you are ready to assemble the tacos, they bake in only 4 minutes. It is easy to bake as many or as few as you need. The recipe easily doubles or triples.

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Mini Chicken Verde Tacos

*This makes about 8 mini tacos. The recipe can easily be doubled or tripled for a larger batch.


  • 4 ounces (about 1 cup) cooked, shredded chicken (Click here to see what I do for cooked chicken)
  • 1/4 cup of your favorite jarred or homemade salsa verde (green salsa)
  • 1 tablespoon sour cream
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 2 tablespoons sliced green onions
  • 1/4 cup reduced fat Mexican blend cheese
  • 8 wonton wrappers (found in the produce section of the grocery store)
  • optional: 2 tablespoons diced avocado and cilantro for topping

*You can alter the spiciness by increasing or decreasing the chili powder amount and by the type of salsa you choose.


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a small bowl, combine the shredded chicken, salsa, sour cream, chili powder, garlic powder, cumin, green onions, and cheese.
  3. Separate wonton wrappers and lay them out on the prepared baking sheet. (Note: If you have extra wonton wrappers, you might try this recipe too–wonton pizza cupcakes.)
  4. Place about 1 tablespoon of the meat mixture into the center of each wrapper. assembly line style
  5. Using a little dab of water on your finger tips, wet the tips of opposite corners of the wontons and bring them together over the filling. They will stick together almost immediately. opposite corners
  6. Bake for 4-5 minutes until wontons get crispy. Note that the wontons will not change color much. The filling will heat up and the wonton will crisp.  baked
  7. Great as is or top with cilantro and avocado or a bit of sour cream if desired.
  8. These tacos are best eaten when freshly made. You can set aside extra filling to make tacos the next day.

**In some of the pictures, you see a southwest dip I made to go with the tacos, but I did not like the combination very well. I think they are great as is or with a dab of sour cream if you want to cool the heat a little.

Source: The Girl Who Ate Everything

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