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BBQ chicken bacon and ranch wonton cups

2SP blue, green & purple/ 2pp each
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer
Servings 12


  • 12 wonton wrappers
  • 6 oz shredded cooked boneless chicken breast I cook mine in the crock pot, little broth on high 3-4 hours depending on how much chicken you cook up, great to have in the fridge for meal prep!
  • 2.5 Tbsp light ranch dressing
  • 3 Tbsp light barbecue sauce I used Kraft light
  • 6 slices cooked bacon crumbled (I used Oscar Mayer center cut to keep points low)
  • 1/3 cup shredded light cheese reduced fat kind


  • Preheat oven to 350F, lightly spray a 12 hole regular sized muffin tin.
  • Place your wonton wrappers in muffins holes and push down.
  • In a small bowl mix your chicken, crumbled bacon, barbecue sauce and 2 Tbsp of your dressing (leave 1/2T aside for drizzle) mix well and then divide over your 12 wonton cups.
  • Sprinkle your cheese evenly over the 12 cups.
  • Bake in oven for 10-12 minutes, checking your wonton wrappers don't burn.
  • Remove from oven and drizzle with remaining dressing, place in a small zip lock and cut a tiny hole, you don't need much for the drizzle.. serve immediately
  • Nutritional info, per cup.. Calories 69..Fat 2.6g..Saturated fat 0.5g... Carbs 5.4g... Fiber 0.2g...Sugars 0.6g...Protein 5.7g