Asian Chicken and Vegetable WontonsRecipe posted in: Flex Meals & Snacks, Snacks, Appetizers, Sides, Snacks
If Asian food is what you’re craving, you’ve got to try these delicious Asian Chicken and Vegetable Wontons right now. Featuring flavorful ground chicken and a vibrant mix of carrots, mushrooms, scallions and Chinese cabbage all rolled up in classic wonton wrappers, these tasty little treats have all the flavor of your favorite Asian appetizer without any of the guilt.
Two of these savory Asian Chicken and Vegetable Wontons clock in at just 79 calories, and can be counted as two Extras on Nutrisystem. So you can indulge without worrying about undoing your hard won weight loss progress. Just be sure to log these Asian Chicken inspired delights in NuMi, your Nutrisystem free food, water, activity and weight tracker, so you don’t risk overeating (trust us, this dish is so delicious, it would be easy to do!).
We love how versatile these Asian Chicken and Vegetable Wontons are. Don’t love mushrooms? No problem! Just substitute a different vegetable. Prefer shrimp over chicken? Go ahead and make the swap. Any way you spin it, these mouthwatering wontons are a total weight loss win.
We also love how party-friendly these fun little finger foods can be. Whether you’re heading to a gathering or hosting your own, try doubling up the recipe and serving these Asian Chicken and Vegetable Wontons. Picky party guests will sing your praises (and so will your taste buds!), but you can be confident that you’ll stay on track toward your weight loss goals. Just be sure to dunk them in low sodium soy sauce. Soy sauce can be a sneaky source of sodium in your diet, which can be bad for your health and also cause you to retain water (which is no good on weigh-in day!).
Love Asian food but not sure how to enjoy it while on a diet? Click here to find out what to order at your favorite Chinese restaurant > And click here to find out what you should order at a Japanese restaurant >
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Servings: Makes 18 wontons; 2 wontons count as 1 serving.
Calories per Serving: 79
On Nutrisystem, Count As: 2 Extras
- 2 tsp. sesame oil, divided
- 2 large carrots (~1 cup), shredded
- 1 cup mushrooms, diced
- 2 cups Chinese cabbage, thinly sliced
- 4 scallions, diced
- ½ tsp. crushed red pepper (optional)
- 2 tsp. minced garlic
- ½ lb. ground chicken
- 2 Tbsp. reduced sodium soy sauce
- 1 Tbsp. toasted sesame seeds
- 36 wonton wrappers (keep sealed until ready to use)
- 1 Tbsp. egg white
- Preheat oven to 375° F
- Heat 1 tsp. sesame oil in a large nonstick skillet over medium-high heat. Sauté carrots, mushrooms and cabbage for 6 to 8 minutes. Add scallions and crushed red pepper; sauté for an additional minute.
- Transfer vegetables from the skillet to a bowl, and set aside. Return the skillet to the stovetop, add the remaining 1 tsp. sesame oil, and reduce heat to medium. Brown garlic and chicken for 8 to 10 minutes, stirring frequently to break the chicken up into small pieces. When the chicken is cooked, add the vegetables back to the pan.
- Reduce heat to low, then stir in soy sauce and sesame seeds. Taste and adjust seasonings as desired. Remove skillet from heat.
- Set up a work station with a small bowl of warm water. Place about 1 Tbsp. of the filling in the center of a wonton wrapper. Dip your fingers in the bowl of water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle and pinch the edges together to seal. Place on nonstick baking sheet. Repeat with the remaining wontons. NOTE: The wonton wrappers will become difficult to work with if they get dried out. Keep the package sealed until you are ready to begin assembling, and cover wrappers with a moist paper towel while you are working.
- Once all wontons have been prepared, lightly brush the wontons with egg white.
- Bake for 10 to 11 minutes, until the wontons are lightly brown. Serve with low sodium soy sauce for dipping.