- 6
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
Preparation
Step 1
Directions
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.
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!
MAKES 6 SERVINGS