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When you think of comfort food, tacos inevitably come to mind. They evoke a sense of warmth, familiarity, and a culinary experience that is both satisfying and versatile. Now, imagine that same beloved taco experience, but presented in a fun, bite-sized format. Enter the Mini Chicken Taco Flatbread Cups—a delightful twist on traditional tacos that combines convenience, flavor, and visual appeal. This recipe is perfect for gatherings, casual get-togethers, or a quick weeknight dinner, making it an ideal choice for busy families and culinary enthusiasts alike.

Mini Chicken Taco Flatbread Cups

Discover the delicious world of Mini Chicken Taco Flatbread Cups! This recipe transforms the classic taco experience into bite-sized delights that are perfect for any gathering or a quick family dinner. Made with lean ground chicken, fresh veggies, and crispy flatbread, these easy-to-assemble cups offer a flavorful and visually appealing dish. Customize to your taste with various toppings, and enjoy the fun, satisfying crunch in every bite. Perfect for taco lovers and busy cooks alike!
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Ingredients
  

1 package of flatbread or pita bread (approximately 6 to 8 pieces)

1 lb (450g) ground chicken

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 tablespoon taco seasoning (store-bought or homemade)

1/2 cup black beans, drained and rinsed

1/2 cup corn, canned or frozen

1 cup cherry tomatoes, halved

1 avocado, diced

1 cup shredded cheese (cheddar, Mexican blend, or your favorite)

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While it heats, line a baking sheet with parchment paper or a silicone mat for easy cleanup.

    Prepare the Flatbreads: Take each flatbread or pita and cut them into quarters. Lightly press each piece into the cups of a muffin tin to create mini taco cups. Bake the flatbread cups in the preheated oven for 5-7 minutes, or until they are slightly crispy and a beautiful golden color. Once baked, remove them from the oven and let them cool slightly in the muffin tin.

      Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes, or until the onion becomes translucent. Next, add the minced garlic and cook for an additional minute, allowing the fragrance to fill your kitchen.

        Season the Chicken: Add the ground chicken to the skillet, breaking it apart with a spoon as it cooks. Sprinkle in the taco seasoning along with salt and pepper to taste. Cook the mixture for 7-10 minutes, stirring occasionally, until the chicken is fully browned and cooked through.

          Mix in Beans and Corn: To the skillet, add the black beans and corn. Stir everything together and cook for another 2-3 minutes, just until the beans and corn are warmed through.

            Assemble the Cups: Carefully spoon the seasoned chicken mixture into each flatbread cup, distributing it evenly. Top each cup with halved cherry tomatoes and a generous sprinkle of shredded cheese.

              Melt the Cheese: Place the filled cups back into the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly, creating a delicious topping for your taco cups.

                Garnish and Serve: Once baked, remove the cups from the oven. Garnish each one with diced avocado and a sprinkle of fresh cilantro for added flavor and color. Serve alongside lime wedges for an extra zesty kick.

                  Prep Time, Total Time, Servings: 20 min | 30 min | makes 4-6 servings

                    Presentation Tips: Arrange the taco cups on a vibrant platter, accompanied by lime wedges and a fresh herb garnish for an eye-catching display.