ave you ever had one of those moments where you smack yourself and think "Ah! But Of Course that is brilliant!!!" Well, that is this recipe. Every time I make it, I never have enough leftover to get a picture. It is BLT(ish) because I didn't add Mayo, so for diehards this isn't a true BLT sandwich in a wonton.
I got the recipe from hungry girl but she added mayo and too much oil for my tastes so I left most them out and just added mustard. Now you can cook the wontons a day or two in advance but for the mixture, you will need to make it as is. I have also used the wontons to make a desert because once the you bake them, you can add anything!
- 6 slices center-cut bacon or ½ cup of Feta cheese/chicken/turkey/whatever you want
- 12-24 small square wonton wrappers
- 2-3 tbls stone ground Dijon mustard
- 1 tbls olive oil
- Dash each garlic powder, and black pepper
- 3 large plum tomatoes, seeded and diced
- 2 cups finely chopped romaine or iceberg lettuce (or whatever leafy greens you happen to have around!)
- 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 or 24-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.
- Bake in the oven until light golden brown, about 8 minutes (or so depending on your oven). Set aside to cool.
- In a large bowl, oil, dijion mustard, pepper, and garlic powder, mix well. Add chopped tomatoes and lettuce. Finely chop bacon (Feta/Turkey/Chicken/etc..) and add to the bowl. 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. Serve immediately!