BBQ chicken tacos

Tried these last week, and the whole family loved them!  I've made a few changes and am serving them again tonight.

Monica's Version of Sassy Wonton Tacos
(original recipe from Hungry Girl)

Ingredients: 

8-12 small square wonton wrappers (usually stocked with the 

tofu in the refrigerated section of the market) 

2 cups dry coleslaw mix 

4 tbsp. chopped fresh cilantro

handful of chopped bell pepper, any color

4 tbsp. Newman's Own Lighten Up! Low Fat Sesame Ginger Dressing (or another low-fat sesame ginger 

dressing) 

8 oz. cooked and shredded (or finely chopped) skinless lean chicken breast  (from a deli chicken)

4 tbsp. BBQ sauce  (I used Stubbs original flavor)

Directions: 

Preheat oven to 400 degrees.  

Spray the backside of a muffin tin with Pam. 

Evenly drape the wonton wrappers down the middle of the wells, making triangle-shaped "shells." 

(Use two pans, if needed, to keep wontons from overlapping.)

8 wonton wrappers

 Bake until just crispy enough to hold their shape, about 3 minutes.  

Remove pan from the oven, but leave oven on. Carefully remove wontons and gently open to form "taco 

shells." Set aside.  

In a microwave-safe bowl, combine coleslaw mix, cilantro, bell pepper, and dressing. Mix well. Cover and microwave 

for about 30 seconds, 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 tbsp. of each per shell. Lay the filled shells gently on their sides on the baking sheet.  

Spray the shells lightly with nonstick spray. Bake until warm and crunchy, about 5 minutes. Let cool 

slightly and then serve! 

Tacos ready for dinner.  Yum!

You could also skip the whole wonton-turned-into-taco-shell step and just make nachos with chips you have on hand.