BLT Wonton Crunchies

By sretzlaff

PER SERVING (1/6th of recipe, 2 filled wontons): 93 calories, 3g fat, 435mg sodium, 12g carbs, 1g fiber, 2g sugars, 3.5g protein -- PointsPlus® value 2*

Ingredients

• 6 slices center-cut bacon or turkey bacon
• 12 small square wonton wrappers (stocked with tofu in the refrigerated section of the market)
• 1/4 cup fat-free mayonnaise
• 3 tbsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy Dijon mustard)
• Dash each garlic powder, salt, and black pepper
• 3 large plum tomatoes, chopped
• 2 cups finely chopped romaine or iceberg lettuce

Details

Servings 6
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350 degrees.

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 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 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 chopped tomatoes and lettuce. Finely chop bacon and add about 3/4ths 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 tbsp. per shell. Evenly top with remaining bacon. Serve immediately!