BBQ & Buffalo Chicken Wonton Tacos

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Has anyone ever watched Hungry Girl? Essentially, it is a cooking show that swaps out ingredients for their low-calorie counterparts. She aims to make a serving size as low in fat and calories as possible. While some of her switcheroos are obvious, [using light flat breads in place of thick cut white bread for sandwiches or replacing eggs in a recipe with egg substitute] most of her swaps are absolutely genius. It always leaves me thinking “Why didn’t I think of that?!”

I tried out my own variation of a HG recipe a few weeks ago when my friend Stephanie and I decided to stay in on a Friday and have a Wine Night. Steph and I always find excuses to split a bottle [or two] of wine. It’s just what we do.

Make these fun, guilt-free tacos [shells are made with wonton wrappers!] for your next wine night.

Q: “Tacos and wine?! Which wine pairs with tacos?!”

A: Drink a glass of whatever red wine you have on hand while you prepare the ingredients. Drink a glass of whatever white wine you have  on hand while you bake them. At this point, Voila! – any wine now goes with tacos.

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Chicken Wonton Tacos [Adapted from Hungry Girl]

To try both the BBQ and Buffalo versions of these you will need: [most of these condiments you probably already have!]photo 1

  • 8 wonton wrappers – found near the tofu. The nutritional facts are seriously impressive: 8 wraps= 160 calories, 0.5 grams of fat, 6 grams of protein.
  • 5 ounces cooked and shredded chicken breast [divided]
  • 1 cup of dry coleslaw mix or broccoli slaw [divided]
  • 1 tablespoon chopped cilantro
  • 1 tablespoon sesame ginger dressing
  • 1 tablespoon BBQ sauce
  • 1tablespoon nonfat greek yogurt
  • 1/2 teaspoon of ranch dry seasoning mix [in the packet]
  • 2 tablespoons of hot sauce, or to taste

Oven to 400.

First step: Make the shells: I was literally so excited about how cool these turn out! Spray the walls of a baking dish and drape the wrappers over the sides making triangle-shaped shells.

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Bake for about 3 minutes. They will keep their shell shape when you take them off the side of the dish. Leave oven on.

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Now we will prep for the different flavors!

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BBQ: Mix 1/2 cup of the dry slaw + 1 tablespoon of cilantro + 1 tablespoon of sesame ginger dressing in a microwave safe bowl.Microwave for about 30 seconds until slightly soft. In separate bowl, mix half of your shredded chicken with 1 tablespoon of BBQ sauce.

 

 

 

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Buffalo: Mix the other 1/2 cup of the dry slaw + 1 tablespoon of hot sauce in a microwave safe bowl. Microwave for about 30 seconds until slightly soft. In separate bowl, mix the other half of your shredded chicken with 1 tablespoon of nonfat greek yogurt, a 1/2 teaspoon of ranch seasoning, and 1 tablespoon of hot sauce. [ I added more hot sauce because I Like Spicy Things….]

 

 

Spoon the chicken followed by the slaw into the taco shells. Make four of each flavor. Lay them in the dish you just used for your shells or onto a baking pan, spray lightly with cooking spray and  pop ’em back in the 400 degree oven until warm and crunchy… about five- six more minutes.

photo 2See how much fun staying in can be?

Mangia!

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