Grilled Chicken Wonton Mini Tacos

The other day one of my followers on Facebook had a special request for me. She’d been to Applebee’s and had their Grilled Chicken Wonton Taco appetizer, and she asked me if I could Questify it. Could I?! More like I danced around and jumped at the chance. If there’s food involved, I’m there. Now I love Applebee’s, but I have to admit that I’ve never had their wonton tacos.

I have made wonton chips and wonton shells before so I figured it was going to be a version of that… with stuff stuffed in them. I looked over the online menu to check into the details, and figured out the ingredients. Easy as can be and it fit not only my usual “make it lower calorie” rules but it also fit into the “don’t take a ton of time” rules as well. Perfection!

Grilled Chicken Wonton Mini Tacos Wonton Mini Tacos

  • 16 wonton wrappers
  • 8 oz grilled chicken breast
  • 2 Tbsp barbecue sauce
  • 3 cups (85g) shredded cabbage
  • 2 Tbsp Newman’s Own Light Asian Sesame Dressing
  • 1/4 cup fresh cilantro, chopped

Preheat your oven to 400 degrees. Drape the wonton wrappers over the sides of a large baking dish. You want them to form upside down taco shell shapes. Make sure they don’t overlap so they crisp evenly. I used two Pyrex baking dishes. Bake at 400 degrees for about 3-4 minutes, just until they hold their shape and just barely brown on the edge. Barely since you don’t want to over cook them in the final step. Remove from the oven.

Cut the chicken breast into small pieces or shred it depending on how you like it. Mix the chicken with the barbecue sauce and set aside. Mix the cabbage with the dressing and microwave for about 60 – 90 seconds to soften the cabbage. You don’t want to cook it, but just wilt it a bit so it’s not so crunchy. Stir in the cilantro.

Fill each wonton taco shell with about a tablespoon of the chicken mixture and a tablespoon of the slaw. Place the tacos on their sides in the baking dish and lightly spray them with non-stick spray. Bake at 400 degrees for about 5 minutes until browned and crispy. Remove from oven and serve.

Makes 4 servings of 4 wonton tacos each at approximately 171 calories – 15g protein, 21g carbs, and 3g fat.

Notes

  • I used Austin’s Own barbecue sauce which is a low calorie, corn syrup free variety that’s big here in Texas. If you don’t have something like it in your area, give any barbecue sauce that you like a try. A sweeter version works best to balance out the spicier dressing.
  • McDonald’s has brought back their Asian chicken salad recently and as luck would have it, it comes with Newman’s Own Light Asian Sesame Dressing. It’s freaking delish if you haven’t tried it by the way. I saved my dressing packet from my salad and used part of it in this recipe. If you aren’t a cheapskate like I am, you can also buy a bottle of the dressing at most grocery stores. You can also use Kraft Lite Asian Sesame Dressing instead.

I had a few of these tacos for dinner the first night and then decided to get creative with the leftovers. I tossed a few more onto my salad the next day and added a bit more dressing to make it a wonton taco salad. Since my package of wonton wrappers had tons more than I needed, I baked the rest of them flat until they were browned and crispy.

I used the flat wonton wrappers to make Asian Chicken Nachos. I laid a bunch of the “chips” on a plate and topped it with the chicken and slaw mixtures. You could easily just go this route from the start instead of messing with baking the wrappers into taco shells. The tacos were a bit more fun though. I have to admit. So there you go by special request – Grilled Chicken Wonton Mini Tacos.

What dish would you makeover if you had a chance?

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