Chicken-Crust Street Taco Cups

Name: Chicken-Crust Street Taco Cups
Yield: 4 servings
Ingredients: 800 g raw 99% lean ground chicken; 40 g liquid egg whites; 200 g nonfat cottage cheese, compare sodium; 120 g reduced-fat mozzarella, compare sodium; 2 tomatoes; 1 red onion; 1 lime; 160 g nonfat Greek yogurt; Cumin, smoked paprika and chili powder; all seasonings salt-free

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Chicken-Crust Street Taco Cups

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipe Add to grocery plan

Estimated nutrition per portion

399.6calories

64.8g protein

12.9g carbs

9.0g fat

Sodium: Not calculated

1 meal. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

800 g raw 99% lean ground chicken
40 g liquid egg whites
200 g nonfat cottage cheese, compare sodium
120 g reduced-fat mozzarella, compare sodium
2 tomatoes; 1 red onion; 1 lime
160 g nonfat Greek yogurt
Cumin, smoked paprika and chili powder; all seasonings salt-free

Cooking instructions

Chill the mixed raw meat 15 minutes before shaping; keep it refrigerated while preparing the filling. Use thick cottage cheese without pooled whey. Pre-cook wet vegetables, evaporate their moisture, and cool before filling; squeeze spinach dry. Heat oven to 400 F. Mix cold ground chicken with only the listed 40 g egg whites and salt-free seasonings. Divide into four and press into thin oval patties on parchment. Bake until the thickest part reaches 165 F; check with a food thermometer. Cool slightly before handling. Dice tomatoes and onion; mix with lime. Thin yogurt with a little lime juice. Top cooked patties with cottage cheese, mozzarella and vegetables. Pack the cold yogurt sauce separately; fold gently when serving. These are meat shells, not elastic dough: press about 1/4 inch thick and use the parchment to fold gently. For pizza or taco bases, pour off released juices after baking and blot before topping. Do not add more cottage cheese if it has already been used in the filling or pesto. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

More entrees recipes

Illustrative image of Chicken Veggie Lo Mein