Anyone that knows me knows that I’m an extremely picky eater. Most people also know that I hate to cook. I’m not good at it, almost everything I make ends up burnt or undercooked (sometimes both; I’m just that talented), I don’t have the patience for it, I don’t like the mess or the cleanup or standing in front of a hot oven/stove/anything. So the combination of being a picky eater and being a terrible cook results in a lot of take-out or things I can shove in a microwave.
It’s an awful combination that forms bad eating habits. Recently, I joined Weight Watchers (or WW, as they’re trying to rebrand themselves). I’ve been on it for about a month and a half and lost 14 pounds so far. I haven’t had to give up all the foods I like, it’s just making sure that I don’t eat as much of them, especially one after the other. It’s meant eating a lot of chicken breast (it’s zero points) and to find things I can actually make for myself.
Behold the buffalo chicken wontons. This is a dish I used to order all the time at a diner called Stars whenever I would visit my friend. Theirs are fried. However, while browsing recipes on the WW app, I saw a wonton recipe, only baked instead of fried. Theirs were stuffed with pork and shrimp and a medley of other things I wouldn’t have found appetizing. So I decided to combine the two ideas and now, it’s one of my favorite meals. And it’s only two points for four wontons! (5 points if you eat eight like I do >.>)
- wonton wrappers (I use Frieda’s Wonton Wrappers, which I found in the produce section of Walmart)
- buffalo wing sauce (I use Sweet Baby Ray’s)
- chicken breast
- cooking spray
- (optional) ranch/bleu cheese dressing
If you have your own way of making shredded buffalo chicken, by all means. This is just how I do it.
- Pour buffalo sauce into slow cooker, enough to coat the bottom.
- Put chicken breast in. One good-sized breast is probably enough for eight wontons, but I always make two. I like the leftovers (my good friend Lara has lots of buffalo chicken dishes over at The Picky Gourmet) or the option to make more wontons, which I always end up doing because my family usually ends up grabbing some, even though they say they don’t want any.
- Add more buffalo sauce to cover breasts.
- Cook on low for 4-5 hours or on high for 2 hours.
- When done, remove breasts and shred the chicken with two forks. The chicken should shred and fall apart easily.
- To add more buffalo flavor, spoon out some of the buffalo sauce from the slow cooker and mix into your shredded chicken. Keep adding large spoonfuls until it has the taste and consistency you want.
- Preheat oven to 400°.
- Lightly spray cookie sheet with cooking spray.
- Lay out wonton wrappers on cookie sheet.
- Spoon out buffalo chicken mixture onto center of wonton wrappers, leaving room around the edges. The more you use, the harder it is to fold over, but they are more delicious with more filling.
- Optional: For extra flavor, add more buffalo sauce or even a little ranch or bleu cheese dressing. Just note that adding dressing will cause the calories or WW points to increase. If you’re not watching that sort of thing though and this sounds good to you, go for it!
- Wet the edges of the wonton wrappers. You can use water, but I like to use a little bit of buffalo sauce to add more flavor.
- Fold over the wrappers so they’re in the shape of a triangle and pinch the edges together so they stick together. You may have to pick them up off the sheet to do this. I usually have to.
- Spray the top of the wontons LIGHTLY with the cooking spray.
- Put in oven for 6 to 10 minutes, turning halfway through. The directions on the WW app says six minutes and to keep adding time if they’re not crispy enough. I find that just putting them in for ten works best for me, but your oven could vary.
- Take them out and put them on a cool plate, like my new wolf/bat one I got from Walmart. Eat them on their own or have a dipping sauce you like paired with it.