Anyway, wonton wrappers are a fun and easy way to put a new spin on an average dish...whether it be savory or sweet. At 23 calories per square, who can raise a dietary complaint? Typically, we think of the crispy, fried wontons at chinese restaurants that cover egg rolls and are cut into strips for egg drop soup. However, health-concious friends, they can be baked! AND...are just as tasty this way. Just spray a little PAM on them in whatever form you are shaping them into and VOILA!...you have a crispy shell or wrapper for your filling of choice.
I chose to put a spin on one of my favorite healthy dinners...fish tacos. My boyfriend made them for me a few weeks back and used fresh tortillas from a hispanic market (YUM!!). Although my fish tacos could never compete with his, I wanted to try putting them into wonton wrapper shells in place of tortillas. The end result was tasty, cute, easy on the eyes, and definitely a keeper as a future party appetizer idea.
The second recipe uses my favorite ingredient in the entire world...Nutella. This is a spin on Giada`s Nutella Raviolis. Hers are fried, mine are baked. Hers contain bananas and Nutella, mine contain peanut butter (my other favorite ingredient) and Nutella. Hers are triangular shaped, mine are square (like traditional ravioli). I did not copy her recipe. However, I did use her idea!
Wonton Fish Tacos
4 fillets of fish, mild in flavor (such as pollock, tilapia, grouper, or flounder)
1 Tbsp Canola oil
1 jar roasted tomato salsa, medium
pico de gallo, traditional or fruit (mine was storebought)
avocado, sliced
24 wonton wrappers
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with PAM. Lay one wonton wrapper down in a muffin cup covering half of the space to where two of the corners are sticking up over the muffin cup. Spray with PAM. Lay another wrapper in the same cup, overlapping the first wrapper. Make sure the corners are sticking up over the tin. Note: The two wrappers should form a "shell". Spray with PAM. Repeat this step in remaining 11 cups with the rest of the wonton wrappers. Bake 7-8 minutes. Corners should be just starting to brown. Let cool.
Before baking...
After baking!
Heat 1/2 Tbsp oil in a medium-sized non-stick skillet. Add two of the fish filets and pour about 1/2 the jar of salsa over these.
Then jiggle the pan around so that the salsa covers the entire pan, in order to make a "sauce".
The salsa will bubble as the fish cooks. Cook for 4-5 minutes on each side. (Note: I like the fish I make for tacos to be falling apart by the time it is done. If you`d rather it not be this way, cook a little less time on both sides.) The fish is done when it`s flakey and opaque white in the middle.
Break the fish into chunks and pieces with a spatula.
Spoon equal parts fish and "salsa sauce" into the cooled wonton wrapper cups.
Add pico de gallo! (Sometimes you can find it on sale at Kroger....maybe I should rename myself as "Cheap Dietitian n da Kitchen.....)
Top with avocado slices or chunks and even mexican creme if you like! And serve....
Peanut Butter n Nutella Dessert Raviolis
20 wonton wrappers
1/3 c crunchy peanut butter
1/3 c Nutella or Kroger brand "hazelnut spread"
powdered sugar for dusting
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper (may require two baking sheets depending on the size). To make raviolis, first add a small dollop (about 1/2 Tbsp) of each to 1 wrapper: crunchy peanut butter, Nutella spread. Cover with a second wrapper. To ensure the filling does not seep through, crimp the edges all the way around the ravioli with a fork. Repeat for remaining 18 wrappers.
Spray each ravioli with PAM. Bake for 6-7 minutes until golden. Remove from oven and dust with powdered sugar. Serve with a raspberry and dollop of light whipped cream for garnish. (Yields 10 large raviolis).
Try Kroger brand Nutella....you can`t tell the difference! However, never substitute store-brand peanut butter for JIF. That`s just foodie blasphemy.
Yummmmmm
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