BLT Wonton Crunchies
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 93
- Total Fat
- 3 grams
- Sodium
- 435 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 1 grams
- Protein
- 3.5 grams
- Sugar
- 2 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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!
Cook’s Note
*Often stocked with the tofu in the refrigerated section of the supermarket.