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wonton taquitos
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| One 12.5-oz. can 98% | fat-free chunk white chicken breast in water, drained and flaked (about 1 1/2 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 tbsp. | chopped roasted red peppers |
| 16 small square | wonton wrappers |
Optional dips: red enchilada sauce, additional salsa verde, fat-free sour cream
Directions:
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 of each. Roll each wonton up tightly into a cigar-shaped tube. Place wontons on the baking sheet, seam side down. If needed, secure with toothpicks. 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!
MAKES 4 SERVINGS
HG Alternative! If you're not into canned chicken, use 1 1/2 cups of cooked & shredded lean skinless chicken breast instead. (But honestly, canned chicken rocks in this recipe.)
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