Hungry Girls Wonton Quitos Food

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SASSY WONTON TACOS



Sassy Wonton Tacos image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 small square wonton wrappers (see Cook's Note)
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

Steps:

  • 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 won tons 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!

HUNGRY GIRL'S WONTON QUITOS



Hungry Girl's Wonton Quitos image

"Mexican finger food at its finest -- crunchy, perfectly sized, and with an ideal calorie count. So good and SO easy to make!"

Provided by SashasMommy

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 1/2 ounce) can chicken breasts (98% fat-free chunk white, in water, drained and flaked, about 1.5 cups)
1/2 cup salsa verde (a.k.a. green salsa)
1/3 cup shredded fat-free cheddar cheese
1/4 cup frozen corn, thawed and patted dry
1 tablespoon chopped roasted red pepper
16 small square wonton wrappers
red enchilada sauce, additional salsa verde, fat-free sour cream

Steps:

  • Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.
  • In a medium bowl, combine the chicken with salsa and mix thoroughly. Cover and refrigerate for 15 minutes.
  • Drain any excess liquid from the chicken mixture. Add cheese, corn, and roasted red peppers to the bowl. Mix thoroughly and set aside.
  • Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface. Roll wonton up tightly into a cigar-shaped tube. Place on the baking sheet, seam side down. If needed, secure with a toothpick. Repeat with remaining wontons and chicken mixture.
  • Bake until crispy, about 15 minutes.
  • Allow to cool slightly. Remove toothpicks, if using. Then serve and, if you like, dunk in the optional dips!

Nutrition Facts : Calories 279.1, Fat 9.3, SaturatedFat 2.5, Cholesterol 59.6, Sodium 498.9, Carbohydrate 24.9, Fiber 1.1, Sugar 2, Protein 22.2

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