Taco Wontons

Taco Wontons

Oh, do we have a fun fusion treat for you with our Asian-Mexican-inspired Taco Wontons! We merge Asian style with a Mexican cuisine favorite, the taco salad. Instead of a fried tortilla shell, we use wonton wraps and fill them with ground beef, black beans, salsa, and cheese topped with light sour cream and more salsa. This meal prep lunch idea is served with a cilantro-lime slaw made with shredded coleslaw, purple cabbage, and carrots. You get a mix of flavors and texture that add some fun to lunchtime! If you’re ready to take a trip down the exotic cuisine fusion road, then keep reading for the recipe, similar recipes, and cooking tips for the best taco wontons you’ve ever had!

 

Taco Wontons

Taco flavors get an Asian twist using wonton wrappers instead of tortillas. Baked up to crispy goodness in muffin tins, these taco wontons have built-in portion control for a low-calorie meal with big flavor.  

Taco Wontons

Taco Wontons Ingredients:

For Wontons  

  • 16 wonton wrappers  or coconut wraps cut into 4 squares for GF
  • 1/2 lb. 96% lean ground beef  
  • 1/2 cup black beans, drained and rinsed 
  • 1/2 cup salsa + 1/2 cup for serving  
  • 2 tsp ground cumin 
  • 1 tsp chili powder 
  • 1/2 tsp sea salt  
  • 1/2 cup reduced fat shredded cheddar cheese  
  • 1/2 cup light sour cream  

For Cilantro-Lime Slaw 

  • 4 cups shredded Coleslaw mix (green and purple cabbage, carrots)  
  • 1/3 cup chopped cilantro  
  • 3 tbsp olive oil  
  • 2 tbsp fresh lime juice  
  • 1/2 tsp sea salt  

Taco Wontons

 

How long will Taco Wontons last for?

Taco wontons will last for 2 to 3 days. Store taco wontons in our Goodcook Meal Prep containers for maximum freshness. 

 

Can Taco Wontons be frozen?

Yes, you can freeze taco wontons. Store them the way you would if refrigerating them, but put them in the freezer instead. Or, you can put them back into the muffin tins lined with parchment paper and covered with plastic wrap or a freezer bag. 

 

Taco Wontons

Taco Wontons

 

How do you make Taco Wontons?

You need 8 muffin tins sprayed with cooking spray. Preheat your oven, and start putting the wonton wrappers in the muffin tins. Then cook your ground beef, black beans, and salsa mix to spoon into the wontons for baking. As your taco wontons bake, make the cilantro-lime slaw and place it in the refrigerator until the wontons are done. When everything is done cooking, put your four meals in containers and store them in the fridge. Since the wontons last for up to 3 days, feel free to eat some or freeze them. 

This meal prep lunch idea only takes 35 minutes. Taco wontons are a delicious portion-controlled lunch for everyone. See the full recipe here.

 

Taco Wontons

 

How to portion Taco Wontons?

Place two taco wontons, light sour cream, and cilantro-lime slaw in 4 MPOF Goodcook Meal Prep containers

 

More taco meal prep recipes:

Taco Meatballs

Beef and Cheese Taquitos

Taco Skillet Meal Prep

 

Taco Wontons

 

Other tips for making Taco Wontons:

  • Bake the wontons the day before to save time. They last up to 3 days in the fridge. 

 

  • Make your taco wontons vegetarian by using lentils in place of beans. We have a lentil taco recipe to reference. 

 

  • Use gluten-free wonton wrappers if necessary. 

 

  • Play around with different proteins like shredded or ground chicken and sofritas.

 

 

Taco Wontons

Taco Wontons

Taco flavors get an Asian twist using wonton wrappers instead of tortillas. Baked up to crispy goodness in muffin tins, these taco wontons have built-in portion control for a low-calorie meal with big flavor.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Mexican
Keyword: dinner, gluten free, ground turkey, low calorie, low carb, lunch
Servings: 4 meals
Calories: 362kcal
Author: Meal Prep on Fleek

Ingredients

For Wontons

  • 16 wonton wrappers sub with coconut wraps cut into 4 squares for gluten-free
  • 1/2 lb. 96% lean ground beef
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup salsa + 1/2 cup for serving
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1/2 cup reduced fat shredded cheddar cheese
  • 1/2 cup light sour cream

For Cilantro-Lime Slaw

  • 4 cups shredded Coleslaw mix green and purple cabbage, carrots
  • 1/3 cup chopped cilantro
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 375ºF and spray 8 standard muffin tins with non-stick cooking spray. Place 1 wonton wrappers in each muffin tin.
  • Heat a medium skillet over medium heat and add ground beef. Brown for 5 minutes. Stir in chili powder, cumin and sea salt. Continue to cook for 3 minutes longer. Turn heat off and stir beans and salsa into ground beef.
  • Spoon half of the beef mixture on top of the wontons and sprinkle with half the cheese. Place another wonton on top and repeat with another layer of the ground beef mixture and sprinkle with cheese. Bake for 10-12 minutes, until wontons are crisp and golden around the edges.
  • While taco wontons bake, combine ingredients for cilantro-lime slaw in a medium mixing bowl and stir well to combine. Refrigerate.
  • Place 2 taco wontons in the large compartments of 4 MPOF teal containers with a small cup of sour cream next them. Divide slaw between each small compartment.

Notes

For the wonton wrappers, please use a gluten-free version if necessary. 

Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 24g | Fat: 19g | Fiber: 3g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Taco Wontons

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