Ingredients

• 8 small square wonton wrappers (see Cook's Note)
• 1 cup dry coleslaw mix
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons low-fat sesame ginger dressing (recommended: Newman's Own Lighten Up!)
• 4 ounces cooked and shredded (or finely chopped) skinless lean chicken breast
• 2 tablespoons BBQ sauce with about 45 calories per 2-tablespoon serving

Instructions

1. Preheat the oven to 400 degrees F. To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep the wontons from overlapping.) Bake them until just crispy enough to hold their shape, about 3 minutes. Remove the pan from the oven, but leave the oven on. Carefully remove the shells and gently open them to form "tacos." Set aside. In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave for about 1 minute, until slightly softened. Set aside. In another bowl, combine chicken with BBQ sauce; mix well and set aside. Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed by the slaw, about 1 tablespoon of each per shell. Lay the filled won tons gently on their sides on the baking sheet. Spray the shells lightly with nonstick spray. Bake for about 5 minutes, until warm and crunchy. Let them cool slightly and serve!