Skinny Chicken Wontons Recipe

Skinny Chicken Wontons Recipe 

INGREDIENTS:

• 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 

DIRECTIONS: 

1. Preheat oven to 400 degrees. 
2. To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. 
3. 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.)
4. Bake for 3 - 4 minutes, until just crispy enough to hold their shape. 
5. Remove pan from the oven and set aside to cool.

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

1. In a microwave-safe bowl, combine coleslaw mix, dressing, and cilantro. 
2. Mix well. Microwave for 45 seconds, until slightly softened. Set aside. 
3. Spray a baking sheet with nonstick spray.
4. 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.
5. Lay filled wontons gently on their sides on the baking sheet. 
6. 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. 
7. Let cool slightly and serve! 

MAKES 2 SERVINGS

• Serving Size: 4 wonton tacos 
• Calories: 191 
• Fat: 2g 
• Sodium: 605mg 
• Carbs: 25g 
• Fiber: 1g 
• Sugars: 7.5g 
• Protein: 17g

from Metabolic Cookbook

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