Chicken Lasagna Wonton Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 78.1
- Total Fat: 1.7 g
- Cholesterol: 2.6 mg
- Sodium: 203.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.1 g
- Protein: 8.5 g
View full nutritional breakdown of Chicken Lasagna Wonton Muffins calories by ingredient
Introduction
Makes 12 Lasagna Muffins.1 Serving = 1 Muffin
Super Low Cal
Low Carb
Low Fat
High Protein
Naturally Sugar Free Makes 12 Lasagna Muffins.
1 Serving = 1 Muffin
Super Low Cal
Low Carb
Low Fat
High Protein
Naturally Sugar Free
Number of Servings: 12
Ingredients
-
1/2 lb Lean Ground Chicken
12 Wonton Wrappers
12 oz Marinara Sauce/Tomato Sauce
1 C Fat Free Mozzarella, shredded
1 oz Grated Parmesan
1 T Italian Seasoning
1 t chilli powder (optional, I like my lasagna spicy!)
1.5 t Garlic Paste
salt and pepper to taste
Tips
Additionally, you could use silicone liners to place the wonton wrappers in. Makes taking the muffins out a cinch!
Add your favorite diced veggies by replacing equal parts ground chicken to knock the calories down even more! I like diced zucchini in mines! Super filling. I can only eat half a serving this way. That's only 40 calories!
Directions
Preheat oven to 375 degrees.
Spray cooking pan and add the garlic paste. Let it get lightly golden in color and quickly add the ground chicken. Brown the chicken, being extra careful to "break it up" well. Add marinara sauce and seasonings. Let it simmer for 1-2 minutes to let the spices incorporate. Turn off the heat.
Lightly spray muffin tins. Carefully place 1 wonton wrapper deep in each tray, as this will act as the first layer, and the "liner". Spoon 2 measuring tsp of meat sauce in each wrapper. Follow with some mozzarella, add some parmesan and repeat. Ending with mozzarrella on the top layer. Gently press down if it feels like the wrappers are over filled.
Nuke in the oven for about 20-22 minutes, or until light brown spots appear on the top layer and the wonton wrappers begin browning at the corners.
Take out of the oven. Place on cooling rack. Once cool, just use a butter knife to loosen from the sides and break off any cheese sticking to the pan to get them out.
Serving Size: Makes 12 "Muffins"
Spray cooking pan and add the garlic paste. Let it get lightly golden in color and quickly add the ground chicken. Brown the chicken, being extra careful to "break it up" well. Add marinara sauce and seasonings. Let it simmer for 1-2 minutes to let the spices incorporate. Turn off the heat.
Lightly spray muffin tins. Carefully place 1 wonton wrapper deep in each tray, as this will act as the first layer, and the "liner". Spoon 2 measuring tsp of meat sauce in each wrapper. Follow with some mozzarella, add some parmesan and repeat. Ending with mozzarrella on the top layer. Gently press down if it feels like the wrappers are over filled.
Nuke in the oven for about 20-22 minutes, or until light brown spots appear on the top layer and the wonton wrappers begin browning at the corners.
Take out of the oven. Place on cooling rack. Once cool, just use a butter knife to loosen from the sides and break off any cheese sticking to the pan to get them out.
Serving Size: Makes 12 "Muffins"