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Buffalo Chicken Cups (gluten-free)

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These Buffalo Chicken Cups are the ultimate easy appetizer recipe to make in a muffin tin! Using all gluten-free ingredients and these are ready in under 20 minutes and are a great way to switch up the usual buffalo chicken dip.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Yield: Makes about 9 cups 1x

Ingredients

Scale
  • 5 8-inch tortillas of choice (I used these almond flour ones)
  • 12 ounces chicken breasts, cooked
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo sauce
  • 1 cup cheddar cheese, shredded
  • Optional: ranch dressing for dipping!

Instructions

  1. Preheat oven to 400 degrees and grease a muffin tray well
  2. Cut small rounds from each tortilla that fit your muffin slots (you should get 3 rounds per tortilla)
  3. Add tortilla rounds to muffin tray and form to fit the muffin slot
  4. Add the chicken to food processor and pulse to shred
  5. Next add cream cheese and buffalo sauce to the food processor and pulse together so everything is combined
  6. Fill cups with buffalo chicken dip and top with shredded cheese
  7. Bake in oven for 10-12 minutes or until tortilla shell is golden and cheese is melted
  8. Gently remove from muffin tin (I use the edge of a knife to pop up) and enjoy warm

Notes

*Store leftovers in fridge for 5 days and reheat in microwave or oven

  • Author: Rachel

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https://rachlmansfield.com/buffalo-chicken-cups-gluten-free/