High Protein Chicken Bacon Ranch Snack Cups - Easy, Satisfying, and Perfect for Meal Prep

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 servings

2 cups finely chopped cooked chicken breast (rotisserie or leftover works great)
6 slices bacon, cooked crisp and crumbled
3/4 cup plain 2% Greek yogurt
1/4 cup light mayonnaise (for richness and balance)
2 tablespoons dry ranch seasoning mix (store-bought or homemade)
1/2 cup finely shredded sharp cheddar cheese
1/4 cup finely chopped scallions (green onions)
1 tablespoon lemon juice (optional, for brightness)
1/4 teaspoon black pepper
Pinch of salt, to taste (ranch mix is salty, so taste first)
8–10 whole-wheat or low-carb mini tortillas, cut into rounds to fit a muffin tin Alternatively: 8–10 wonton wrappers for extra-crisp cups
Olive oil spray

Prep the tin: Heat oven to 375°F (190°C). Lightly coat a 12-cup muffin tin with olive oil spray.
Make the cups: Press a tortilla round (or a wonton wrapper) into each muffin cup. If using tortillas, you may need to snip small slits around the edges so they mold neatly. Lightly mist the tops with oil.
Par-bake: Bake the shells for 7–8 minutes until lightly crisp but not browned. This keeps them from getting soggy later.
Mix the filling: In a bowl, stir together Greek yogurt, light mayo, ranch seasoning, lemon juice (if using), pepper, and a small pinch of salt. Fold in chopped chicken, bacon, cheddar, and scallions until evenly coated.
Fill the cups: Spoon the chicken bacon ranch mixture into each shell, mounding slightly. You should get 8–10 cups depending on size.
Bake to set: Return to the oven for 8–10 minutes, until the cups are crisp on the edges and the filling is warmed through. The cheese should be melted.
Finish and serve: Let cool for 5 minutes to set. Top with extra scallions or a tiny drizzle of ranch if you like. Serve warm or at room temp.