Categories: Appetizers, HG

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 Lighten Up! 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. 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.) Bake for 3 – 4 minutes, until just crispy enough to hold their shape. Remove pan from the oven and set aside to cool.

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

4. In a microwave-safe bowl, combine coleslaw mix, dressing, and cilantro. Mix well. Microwave for 45 seconds, until slightly softened. Set aside.

5. Spray a baking sheet with nonstick spray. 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. 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. Let cool slightly and serve!

7. MAKES 2 SERVINGS

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