Our Simple Journey of Faith, Family and Life

Saturday, August 7, 2010

(HG) Chicken Won-Ton Taco's ( NOTES @ Botton)

 HG's Sassy 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 Lighten Up! 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!
NOTES: I made a big batch of these, the taste was wonderful, we enjoyed them very much..   The skins the recipe calls for did not lay nicely in oven, in fact they fell over and when cooked they are to hard to open and fill  so next time I will either use the LG. eggroll skins or wheat flour tortilla's & cook them on top of the stove

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