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Taco-inspired dishes have taken the culinary world by storm, becoming a beloved choice for their bold flavors and vibrant presentations. From traditional tacos to innovative twists, these dishes cater to diverse tastes and preferences. Among the myriad of taco-themed recipes, Mini Chicken Taco Flatbread Cups stand out as a delightful fusion of flavors, textures, and ease of preparation. This versatile recipe is perfect for any occasion, whether it’s a casual weeknight dinner, an engaging party appetizer, or a fun gathering with friends and family.

Mini Chicken Taco Flatbread Cups

Discover the deliciousness of Mini Chicken Taco Flatbread Cups, a simple and versatile recipe that's perfect for any gathering. These bite-sized tacos blend savory ground chicken, fresh veggies, and gooey cheese in a crispy flatbread cup, making them an irresistible treat for all. With easy preparation and the ability to customize ingredients, these flavorful cups are a fun way to enjoy classic taco flavors without the mess. Impress your guests with this engaging dish that's sure to delight!
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Ingredients
  

1 package of flatbread or pita bread (typically 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: Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper or a silicone mat.

    Prepare the Flatbreads: Cut each flatbread or pita into quarters and press them into a muffin tin to form cups. Bake the flatbread cups in the oven for about 5-7 minutes, or until they are slightly crispy and golden. Remove from the oven and set aside.

      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 until translucent. Add the minced garlic and cook for an additional minute until fragrant.

        Season the Chicken: Add the ground chicken to the skillet, breaking it up with a spoon as it cooks. Season with taco seasoning, salt, and pepper. Cook until the chicken is browned and cooked through (about 7-10 minutes).

          Mix in Beans and Corn: Stir in the black beans and corn, cooking for another 2-3 minutes until everything is heated through.

            Assemble the Cups: Spoon the chicken mixture evenly into each flatbread cup. Top with halved cherry tomatoes and shredded cheese.

              Melt the Cheese: Return the filled cups to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is bubbling.

                Garnish and Serve: Remove from the oven, garnish with diced avocado and fresh cilantro. Serve with lime wedges for an extra burst of flavor.

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