Wonton Tacos

8 small square wonton wrappers
1 cup dry coleslaw mix
2 tablespoons chopped fresh cilantro
2 tablespoons low-fat sesame ginger dressing Newman's Own Lighten Up!
4 ounces cooked and shredded skinless lean chicken breast
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.

Spray a baking sheet with nonstick spray. Evenly distribute the chicken among the shells, followed by the slaw, about 1 tablespoon of each per shell. Lay the filled wontons gently on their sides on the baking sheet. Bake for about 5 minutes, until warm and crunchy. Let them cool slightly and serve! Food Network

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3 tablespoons vegetable oil
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freshly ground black pepper to taste
1 pinch cayenne pepper
1 large onions, chopped
5 clove garlic, crushed
1 tsp. better than bullion, beef base
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