Sassy Wonton Tacos

This recipe was made by my friend Kim Cappello (Taken from the Hungry Girls website) on our craft night using ideas from Pinterest. Although are crafts were mediocre at best, these tacos were absolutely delicious!!

Ingredients
 

• 8 small square wonton wrappers (usually stocked with the tofu in the refrigerated section of the market)
• 1 cup dry coleslaw mix
• 2 tbsp. chopped fresh cilantro
• 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!


NOTES: Kim used eggroll wrappers instead of wonton wrappers so they were slightly bigger. She added a little spice by using chicken sausage instead of chicken breast for some added spice! She also filled them and then baked but I would suggest sticking to these directions if you want a crunchier shell!