Ingredients

The following ingredients have 4 Servings
  • 56  wonton wrappers
  • 1  pound  cooked shredded chicken
  • 1 (15 oz) can corn (drained)
  • 1 (15 oz) can black beans (drained and rinsed)
  • 1/4 - 1/2 cup diced red bell pepper
  • 1/4 - 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced green onion
  • 1  cup  non fat plain greek yogurt
  • 2 tablespoons olive oil mayo
  • 2 tablespoons lime juice
  • 1 (1.25 oz) package taco seasoning (I used La Preferida)
  • salt and pepper (to taste if necessary)

Instruction

  • Pre-heat oven to 375 degrees F and grease a muffin tin with cooking spray.
  • Take two wonton wrappers in your hand. (Watch the above below for this next part) 
Lay them directly on top of each other.
 Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions.
 Place in one muffin tin slot and press down gently. 
Repeat with remaining wontons.
  • Bake for 8 minutes, or until golden brown. Keep an eye on these to make sure they don’t burn.
  • Remove from muffin tin and set aside to cool.
  • In a large bowl, mix together chicken through green onion.
  • In another bowl, whisk together yogurt, mayo, lime juice, and taco seasoning.
  • Combine the two. Taste and re-season, if necessary
  • Fill each wonton with 2 tablespoons of filling.
  • Top with cilantro and green onion, if desired, and serve!