Description
These mini taco cups are the perfect portable, mess-free solution for school lunches. Combining savory seasoned ground turkey with vibrant vegetables inside a crispy wonton shell, these handheld bites ensure a balanced and exciting meal that stays intact during transit. They are easy to prepare, kid-friendly, and maintain structural integrity much better than traditional sandwiches, making them a reliable choice for your daily lunchbox rotation.
Ingredients
12–24 wonton wrappers
1 lb ground turkey (90% lean)
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1/2 cup white onion, finely diced
1/2 cup bell peppers, finely diced
1 tbsp cumin and chili powder blend
1/4 cup tomato sauce
1 cup cheddar cheese, shredded
Instructions
Preheat your oven to 375°F and grease a standard muffin tin with olive oil spray.
Sauté the minced garlic, onions, and bell peppers in a skillet with olive oil until softened.
Add the ground turkey to the skillet, cooking until browned and no longer pink; drain excess fat.
Stir in the cumin, chili powder, and tomato sauce, simmering for three minutes to combine.
Press one or two wonton wrappers into each muffin tin cavity to form a cup shape.
Spoon the turkey mixture into the wonton cups.
Sprinkle shredded cheddar cheese over the top of each cup.
Bake for 10-12 minutes until the wonton edges are golden brown and crisp.
Remove from the oven and let cool slightly before packing.
Notes
Use double wonton wrappers per cup for extra crunch and durability. These cups can be frozen and reheated in a toaster oven for quick morning prep. Ensure vegetables are finely diced to prevent moisture gaps.
- Prep Time: 15
- Cook Time: 15
- Category: Lunch
- Method: Baking
- Cuisine: Tex-Mex Fusion
Nutrition
- Serving Size: 2 cups
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg