Saturday, June 30, 2012

Wonton Tacos

Wonton Tacos
8 small square wonton wrappers (often stocked near the tofu in the fridge section of the market) 
4 oz. cooked skinless lean chicken breast, shredded 
2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving 
3/4 cup dry coleslaw mix 
2 tbsp. Newman's Own Lite Low Fat Sesame Ginger dressing (or another sesame ginger dressing with about 35 calories per 2-tbsp. serving) 
2 tbsp. chopped cilantro  


Preheat oven to 400 degrees. 

To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep wontons from overlapping.) Bake for 3 - 4 minutes, until just crispy enough to hold their shape. Remove pan from the oven and set aside to cool. 

Combine chicken with BBQ sauce in a bowl and mix well. Set aside. 

In a microwave-safe bowl, combine coleslaw mix, dressing, and cilantro. Mix well. Microwave for 45 seconds, until slightly softened. Set aside. 

Spray a baking sheet with nonstick spray. One at a time, carefully remove wonton shells from the pan and fill each with a heaping tablespoon of BBQ chicken and a heaping teaspoon of cilantro slaw. Lay filled wontons gently on their sides on the baking sheet. 

Spray the upward-facing sides of the wonton shells lightly with nonstick spray (for added crispiness) and bake for about 5 minutes, until warm and crunchy. Let cool slightly and serve! 


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