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BBQ Chicken/Cole Slaw Won Ton Tacos!

ilovelucy711
Posts: 381 Member
8 small square wonton wrappers*
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
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 wontons 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!
PER SERVING (1/4th of recipe, 2 wonton tacos): 96 calories, 1g fat, 302mg sodium, 12.5g carbs, 0.5g fiber, 3g sugars, 8.5g protein
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
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 wontons 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!
PER SERVING (1/4th of recipe, 2 wonton tacos): 96 calories, 1g fat, 302mg sodium, 12.5g carbs, 0.5g fiber, 3g sugars, 8.5g protein
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Replies
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this sounds amazing!0
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Yum!0
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I think I will try this for dinner on Saturday. Thank you!0
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Will try this for sure! Thanks!0
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Looks nice. I think I will try a less fiddly version in cupcake tins, rather than making the taco shells.0
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I am making this tonight! I love the wonton tacos at Applebees, but these are healthier since they are baked, not fried!0
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How did they turn out for you?0
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Thanks for posting, sounds yummy!0
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Oh, this sounds wonderful! Gonna try it out this weekend, I think. Thanks for posting.0
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Thanks for the healthier verson. Always want to order them in restaurants but never do because of the deep frying. ~0
This discussion has been closed.
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