Mini Fried Taco Pizza Pockets

Mini Fried Taco Pizza Pockets make such a fun and simple party appetizer or after school snack. Delicious taco flavors wrapped up in a bite-size pocket!

Wonton Pizza Pockets

These Mini Fried Taco Pizza Pockets are your answer to keeping the holidays simple. Party appetizers just happen to be my favorite food group, so I could eat these all day long!

They’re delicious and fancy enough to serve at any holiday party, yet simple enough to feed hungry kids after school. The perfect little snack!

Wonton wrappers are the perfect pockets to fill with your favorite filling. They fry up crisp and golden and are the hit of any party!

Be sure to try my Homemade Wonton Chips too!

Why you will love this recipe!

• Easy to adapt: You can easily mix up your proteins and fillings to make these exactly to your tastes.
• Perfect for entertaining: These are a great appetizer to serve throughout the holidays, and they are always a hit on game day!
• So delicious! Super crispy with a rich Mexican filling, they are so addictive!

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

By submitting this form, you consent to receive emails from The Cookie Rookie.

How to make taco pizza pockets

Be sure to scroll down for the full recipe!

• Brown the meat and stir in the seasoning and tomatoes.
• Fill, fold and seal the wonton wrappers.
• Deep fry until golden brown and crispy.

How to fold wonton wrappers

Wonton wrappers are a fun and simple appetizer and you can use them in a million ways. For these mini fried taco pizza pockets, simply place a bit of filling on each square, then fold into a triangle, and fry. Easy peasy!

Pizza Pocket Fillings

These little cuties are so simple to make. And you can fill them with just about anything you like: green chilis or jalapeños, shredded chicken, veggies, or different types of cheese. For this recipe I used:

• Wonton wrappers
• Shredded cheese
• Ground beef
• Tomatoes
• Taco Seasoning
• Sour cream and cilantro for dipping

Can you make them ahead of time?

These are best served as soon as they are cooked so that the wontons are nice and crispy. You can fill and fold them a few hours ahead of time so you just have to fry and serve.

If you do have leftovers, they will keep well for a day or two in the fridge, and should be reheated quickly at a high temperature in the oven so that they get crispy again.

Recipe Notes and Tips

• Don’t overfill the wonton wrappers, they should fold over easily so that the filling doesn’t escape.
• Add enough oil to your pot to fully cover the taco pizza pockets, otherwise they can stick to the bottom of the pan.
• Make sure your oil is hot before frying.
• Cook in batches so that the temperature of the oil doesn’t drop.

Cook up a batch of these for your next get-together and watch them disappear! They are so fun to make, too. Enjoy this time in the kitchen and happy eating!

More Mexican Recipes

• Loaded Cowboy Queso
• Enchilada Cups
• King Ranch Chicken Rotel Dip
• Healthy Queso
• Baked Spicy Chicken Tacos
• Cheesy Enchilada Stuffed Peppers
• Taquitos Recipe with Green Chile
• Mexican Rice Recipe
• Southwest Turkey Chili Recipe
• Buffalo Chicken Enchiladas

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Recipe Card

Mini Fried Taco Pizza Pockets

4.34 from 3 votes

Prep: 30 minutes mins

Cook: 20 minutes mins

Total: 50 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate Pin

Cheese, beef, tomatoes, and taco seasoning are stuffed in wonton wrappers and fried to make these dippable pizza pockets.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Ingredients 

1x2x3x

• ▢ 1 pound ground beef or sirloin
• ▢ 1 package 1 ounce Old El Paso Taco Seasoning
• ▢ 1 10 ounce can tomatoes, drained
• ▢ 1 package 48 wonton wrappers
• ▢ 2 cups shredded Chihuahua cheese or Mexican blend cheese
• ▢ Canola Oil
• ▢ Sour Cream and Cilantro for dipping

Cook ModePrevent your screen from going dark

Instructions 

• In a skillet, brown your meat, crumbling as it cooks.
• Add the taco seasoning and tomatoes and stir to combine. Turn off heat and set aside.
• To assemble wontons, spoon a small amount of beef mixture into the middle of each wonton. Sprinkle with cheese. Using a finger dipped in water, trace the outside of each wonton wrapper. Fold over the wrapper to conceal the filling and press firmly along the edges to seal the wonton. The water will act as “glue”, so press firmly. Place finished wontons on a plate or cookie sheet.
• Pour about 1 1/2 – 2 1/2 inches oil into a large pot or dutch oven. Heat on medium/high heat until the oil reaches 375F.
• Working in batches or 3-5, place the filled wontons into the oil, turning as they fry. It took mine about 2-3 minutes to be fried to my liking. You want them browned on both sides but not charred.
• Remove carefully from the oil and place on a paper towel to dry/drain.
• Serve warm with sour cream and cilantro for dipping.
• Enjoy!

Becky’s Tips

• Don’t overfill the wonton wrappers, they should fold over easily so that the filling doesn’t escape.
• Add enough oil to your pot to fully cover the taco pizza pockets, otherwise they can stick to the bottom of the pan.
• Make sure your oil is hot before frying.
• Cook in batches so that the temperature of the oil doesn’t drop.

Calories: 326kcalCarbohydrates: 11gProtein: 20gFat: 21gSaturated Fat: 9gCholesterol: 78mgSodium: 410mgPotassium: 280mgFiber: 1gSugar: 2gVitamin A: 260IUVitamin C: 3.3mgCalcium: 211mgIron: 3.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!