Wonton Tacos

My recent love and taking everyone by storm is Pinterest and this is where I found this recipe. Baking the wontons make for an overall healthier dish and you can whip this up in no time. I used Tyson’s Grilled and Ready Chicken Breast Strips for an even quicker option. I plan on making Petite Lasagnas using some of the many wonton wrappers I have left. Enjoy!

2 wonton tacos: 96 calories, 1g fat, 302mg sodium, 12.5g carbs, 0.5g fiber, 3g sugars, 8.5g protein -- PointsPlus® value 2

Ingredients:

8 small square wonton wrappers

1 cup dry coleslaw mix

2 tbsp. chopped fresh cilantro(I omitted this)

2 tbsp. Newman's Own Lighten Up! Low Fat Sesame Ginger Dressing (or another low-fat sesame ginger dressing)

4 oz. cooked and shredded (or finely chopped) skinless lean chicken breast

2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving

Directions:

Preheat oven to 400 degrees. 

Spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the 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 until just crispy enough to hold their shape, about 3 minutes. 

Remove pan from the oven, but leave oven on. Carefully remove wontons and gently open to form "taco shells." Set aside. 

In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave for about 1 minute, until slightly softened. Set aside. 

In another bowl, combine chicken with BBQ sauce; mix well and set aside. 

Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed by the slaw, about 1 tbsp. of each per shell. Lay the filled shells gently on their sides on the baking sheet. 

Spray the shells lightly with nonstick spray. Bake until warm and crunchy, about 5 minutes. Let cool slightly and then serve!