Sassy Wonton Tacos

Total Time:
15 min
5 min
10 min

4 servings

  • 8 small square wonton wrappers*
  • 1 cup dry coleslaw mix
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons low-fat sesame ginger dressing (recommended: Newman's Own Lighten Up!)
  • 4 ounces cooked and shredded (or finely chopped) skinless lean chicken breast
  • 2 tablespoons BBQ sauce with about 45 calories per 2-tablespoon serving
  • *Often stocked near the tofu in the refrigerated section of the market.

  • Preheat the oven to 400 degrees F.

  • To make the wonton shells, 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 the wontons from overlapping.) Bake them until just crispy enough to hold their shape, about 3 minutes. Remove the pan from the oven, but leave the oven on. Carefully remove the shells and gently open them to form "tacos." 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 tablespoon of each per shell. Lay the filled wontons gently on their sides on the baking sheet.

  • Spray the shells lightly with nonstick spray. Bake for about 5 minutes, until warm and crunchy. Let them cool slightly and serve!

  • PER SERVING (1/4th of recipe, 2 wonton tacos): 96 calories, 1g fat, 302mg sodium, 12.5g carbs, 0.5g fiber, 3g sugars, 8.5g protein

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