BLT Wonton Crunchies

Total Time:
30 min
10 min
20 min

6 servings

  • 6 slices center-cut bacon or turkey bacon
  • 12 small square wonton wrappers*
  • 1/4 cup fat-free mayonnaise
  • 3 tablespoons Hellmann's/Best Foods Dijonnaise
  • Dash garlic powder
  • Dash salt
  • Dash black pepper
  • 3 large plum tomatoes, chopped
  • 2 cups finely chopped romaine or iceberg lettuce
  • *Often stocked with the tofu in the refrigerated section of the supermarket.
  • Preheat the oven to 350 degrees F.

  • Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Set it aside to drain and cool on paper towels.

  • Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray the wrappers with nonstick spray.

  • Bake in the oven until they are light golden brown, about 8 minutes. Set aside to cool.

  • In a large bowl, combine mayo, Dijonnaise, garlic powder, salt, and pepper. Mix well. Add tomato and lettuce. Finely chop the bacon and add about three-fourths to the bowl; reserve the rest for topping. Gently stir until uniform. Set aside.

  • Transfer the cooled wonton shells to a plate. Evenly distribute the mixture among the shells, about 3 tablespoons per shell. Evenly top with the remaining bacon. Serve immediately!

  • PER SERVING (2 filled wontons): 93 calories, 3g fat, 435mg sodium, 12g carbs, 1g fiber, 2g sugars, 3.5g protein

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    Recipe courtesy of Geoffrey Zakarian