PER SERVING (2 filled wontons): 93 calories, 3g fat, 435mg sodium, 12g carbs, 1g fiber, 2g sugars, 3.5g protein -- PointsPlus® value 2*
These creamy, crispy bites have all the flavor you want from a BLT, but WAY fewer calories. YAY... and YUM!
12 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
6 slices center-cut bacon or turkey bacon
1/4 cup fat-free mayonnaise
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/8 tsp. garlic powder
Dash salt, or more to taste
Dash black pepper, or more to taste
1 cup seeded and finely chopped plum tomatoes (about 3 tomatoes' worth)
2 cups finely chopped romaine or iceberg lettuce
Preheat oven to 350 degrees.
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 wrappers with nonstick spray.
Bake in the oven for about 8 minutes, until the bottoms of the wrappers begin to brown. Set aside to cool.
Prepare bacon on the stove in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact temperature and time.) Once cool enough to handle, crumble or chop and set aside.
In a large bowl, combine mayo, Dijonnaise, garlic powder, salt, and pepper. Mix well. Add bacon, tomatoes, and lettuce, and gently stir until uniform.
Evenly distribute mixture among the cooled wonton shells, about 3 tablespoons per shell. Serve immediately!
MAKES 6 SERVINGS
HG Tip! Wanna cut down your chopping time? Buy bagged shredded lettuce, and then just give it a rough chop. Yay!