Loaded Chicken Tortilla Cups

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Affordable chicken tortilla cups. Baked tortilla loaded with a chicken, corn, tomato and bean mixture, topped with avocado and sour cream. A great base recipe that also works for nachos, burritos or tacos.

A baking dish with six tortilla cups filled with beans, corn, rice, avocado, and topped with sour cream and paprika. A graphic reads $20 Dinners in the corner.

The first of our $20 dinner series, these Loaded Chicken Tortilla Cups were an absolute winner. Baking the tortillas into cups is ridiculously easy to do, but elevates the meal from another simple wrap into something novel. Ready in 30 minutes, this is another easy, family-friendly, mid-week meal. The filling is made from chicken breast, red kidney beans, corn, shredded carrot, onion, canned tomatoes and spices making is super substantial.

Ingredient notes:

Ingredients for a meal, including tortillas, canned beans, corn, tomatoes, chicken, carrot, avocado, onion, garlic, and sour cream, with prices and meal cost breakdown displayed.

Chicken: I used free range chicken breast to make these tortilla cups. If you bought non free-range chicken it would be cheaper still, or you could buy more to make this meal further.
Avocado: I made this when avocados were in season and affordable. If they're not available, swap it out for any fresh green salad including baby spinach, rocket or mesclun.
Canned goods: I always buy the cheapest canned food. Make sure you bend all the way down to the bottom shelf at the supermarket - that's where the bargains are!

*The prices in this image were accurate as of 31 March 2026, based on shopping at Pak'nSave Taupō. Prices may vary depending on location, time of year, and seasonal availability of produce.

A shopping basket with tortillas, canned goods, vegetables, chicken, and a hand holding a Canadian twenty-dollar bill and coins above it.

Step by step instructions:

Preheat the oven to 180°C fan bake. Press the tortillas into a Texas muffin tin or similar to form cups. Lightly spray with oil, then bake for 15 minutes until crisp and turning golden on the edges.

Two rectangular baking dishes each contain tortillas folded to fit and line the bottom and sides, ready for filling or baking.

Four tortilla wraps are shaped into bowls using two loaf pans and one round bowl on a countertop.

While the tortillas cook, heat the olive oil in a large frying pan. Add the onion and sauté for 5 minutes until softened. Add the chicken and cook until starting to brown.

Chopped raw chicken, onions, and assorted ground spices cooking in a pan.

Chopped chicken and shredded carrots being sautéed with onions and spices in a frying pan.

Sprinkle over the paprika, cumin, cornflour and salt. Add the garlic and stir well to coat the chicken. Pour in the chopped tomatoes, then add the grated carrot, corn and kidney beans. Stir everything together.

A pan filled with a tomato-based stew containing chunks of meat, topped with kidney beans and corn kernels.

A pan filled with a cooked mixture of diced meat, kidney beans, corn, tomatoes, and sauce.

Simmer for 10 minutes until the chicken is cooked through and the carrot has softened. Stir in the sugar to balance the acidity. Season to taste with salt and pepper.

Six tortilla cups filled with a mixture of beans, corn, and diced vegetables sit in a white baking dish.

Six tortilla cups filled with a mixture of beans, corn, and vegetables, topped with diced avocado, a dollop of sour cream, and a sprinkle of paprika, arranged in a baking dish.

Spoon the chicken mixture into the crispy tortilla cups. Top with diced avocado, sour cream and a sprinkle of smoked paprika. Serve immediately.

Soft tortillas filled with mixed vegetables, beans, corn, avocado chunks, and topped with a dollop of sour cream and sprinkled with paprika, arranged in a white dish.

This is one of the best budget-friendly dinners that still feels fun and a bit different. It's a great one to keep on repeat because you can use the filling in so many ways. We had these for lunch in the office and everyone loved them!

A woman in a black dress holds a tray of tacos topped with avocado and sour cream in a kitchen setting.

Recipe FAQs:

Can I use chicken mince instead of chicken breast?

Yes, chicken mince works really well and makes the mixture even quicker to cook.

Can I make this ahead of time?

You can make the chicken filling ahead and store it in the fridge. Reheat and assemble fresh in crispy tortilla cups when ready to serve.

What can I use instead of tortillas?

You could use small wraps, pita bread or even serve the filling over rice if you don't want to make cups.

What does the cornflour do?

This helps to thicken the sauce slightly so it sits nicely in the tortilla cups.

Storage:

Store any leftover chicken mixture in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a frying pan until hot. The tortilla cups are best eaten fresh as they soften over time, so store the filling separately and make fresh cups when serving. The chicken mixture can also be frozen for up to 3 months.

Top tips:

Spray the tortillas well with oil so they crisp up properly. Don't overfill the cups or they can go soggy. Let the mixture simmer long enough so it thickens nicely.
Make sure you don't overcook the chicken as it can dry out if you do.
To bulk this meal out, stir through cooked rice before serving.
Add grated cheese and spring onion for extra flavour.
Use the filling in burritos, tacos, enchiladas, quesadillas or on nachos.

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Mexican Chicken Tortilla Cups

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Affordable chicken tortilla cups. Baked tortilla loaded with a chicken, corn, tomato and bean mixture, topped with avocado and sour cream.

Ingredients

Tortilla cups

6 tortillas

Chicken filling

1 tsp olive oil
1 onion, finely diced
400g chicken breast, diced
1 carrot, peeled and grated
2 tsp smoked paprika
2 tsp ground cumin
2 tsp cornflour
1 tsp salt
2 cloves garlic, crushed
1 x 400g can chopped tomatoes
1 x 400g can corn kernels, drained
1 x 400g can red kidney beans, drained and rinsed
½ tsp sugar

To serve

1 avocado, diced
125g sour cream

Instructions

Preheat the oven to 180°C fan bake. Press the tortillas into a Texas muffin tin or similar to form cups. Lightly spray with oil, then bake for 15 minutes until crisp and turning golden on the edges.
While the tortillas cook, heat the olive oil in a large frying pan. Add the onion and sauté for 5 minutes until softened.
Add the chicken and cook until starting to brown.
Sprinkle over the paprika, cumin, cornflour and salt. Add the garlic and stir well to coat the chicken.
Pour in the chopped tomatoes, then add the grated carrot, corn and kidney beans. Stir everything together.
Simmer for 10 minutes until the chicken is cooked through and the carrot has softened. Stir in the sugar to balance the acidity. Season to taste with salt and pepper.
Spoon the chicken mixture into the crispy tortilla cups. Top with diced avocado, sour cream and a sprinkle of smoked paprika. Serve immediately.

Notes

To bulk this meal out, stir through cooked rice before serving.
Add grated cheese and spring onion for extra flavour.
Use the filling in burritos, tacos, enchiladas, quesadillas or on nachos.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 504Total Fat: 16gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 69mgSodium: 664mgCarbohydrates: 58gFiber: 10gSugar: 4gProtein: 34g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya