1/6th of recipe (2 taco salads): 119 calories, 2.5g total fat (1g sat fat), 446mg sodium, 15.5g carbs, 2.5g fiber, 1.5g sugars, 8.5g protein -- PointsPlus® value 3* -- SmartPoints® value 3*

These guys have all the crunch and flair of big taco salads, but they're adorably itty-bitty. Awwwwwww...

12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
1 cup frozen ground-beef-style soy crumbles (like the kinds by Boca and MorningStar Farms)
1/2 cup fat-free refried beans
1 tsp. taco seasoning
1 1/2 cups shredded lettuce
1/2 cup shredded reduced-fat Mexican-blend cheese
1 tbsp. sliced black olives, chopped
6 tbsp. chunky salsa or pico de gallo
2 tbsp. fat-free sour cream

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.

Once completely cool, place baked wonton shells on a plate or tray and set aside.

In a microwave-safe bowl, combine soy crumbles, refried beans, and taco seasoning. Microwave for 1 1/2 minutes, or until hot. Stir well and set aside.

Evenly distribute shredded lettuce among wonton shells, 2 tbsp. each. Top lettuce with soy-crumble mixture, about 1 tbsp. per shell. Evenly distribute cheese and chopped olives among the shells.

Finish off each mini taco salad with 1/2 tbsp. salsa and 1/2 tsp. sour cream.

Serve and enjoy!


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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