Hawaiian BBQ “Cupcakes”
Source: Emily Bites Original
1 2/3 cups cooked boneless, skinless chicken breast, chopped up small or shredded
½ cup chopped fresh pineapple (if you can’t find fresh you can use canned NO SYRUP)
4 T barbecue sauce
1 T chopped scallions
16 wonton wrappers
4 oz (1 cup) reduced fat 2% shredded cheddar cheese
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a medium bowl, combine the chicken, pineapple, scallions and barbecue sauce. Stir to combine until fully coated.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Yields 8 “cupcakes.” WW P+: 4 per cupcake
139 calories, 11 g carbs, 3 g fat, 12 g protein, 0 g fiber