12.03.2013

BLT(ish) Wontons

Have 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!

Ingredients
  • 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!)


  1. Preheat oven to 350 degrees. 
  2. 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. 
  3. 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. 
  4. Bake in the oven until light golden brown, about 8 minutes (or so depending on your oven). Set aside to cool. 
  5. 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. 
  6. Transfer the cooled wonton shells to a plate. Evenly distribute the mixture among the shells, about 3 tbsp. per shell. Serve immediately!

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