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
¾ 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!
MAKES 2 SERVINGS
Serving Size: 4 wonton tacos
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