BLT Wonton Crunchies
- 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
- *Often stocked with the tofu in the refrigerated section of the supermarket.
- 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!
- PER SERVING (2 filled wontons): 93 calories, 3g fat, 435mg sodium, 12g carbs, 1g fiber, 2g sugars, 3.5g protein
center, wonton wrappers, mayonnaise, dijonnaise, garlic, salt, black pepper, tomatoes, section
Taken from www.foodnetwork.com/recipes/blt-wonton-crunchies-recipe.html (may not work)