Tuesday, February 5, 2013
Buffalo Chicken Lasagna Cups
A few months ago I made a delicious Buffalo Chicken Lasagna. I wanted to try and re-create that recipe by making it in muffin tins so that it would be more portion control/calorie friendly. They were just as good if not better than the orginal recipe!
Buffalo Chicken Lasagana Cups
Cal 107, Fat 3.1g, Carbs 9g, Fiber 1g, Protein 11.5g
24 wonton wrappers
1 cup cooked diced chicken
1 tsp garlic powder
1/2 cup franks buffalo wing sauce
3/4 cup low fat ricotta cheese
1 cup shredded cheddar jack cheese
blue cheese crumbles and green onions for toppings, optional
Pre-heat the oven to 375. Lightly mist a 12 cup muffin tin with cooking spray and set aside.
In a small bowl combine ricotta, garlic powder, and half cup of the cheese. In another bowl combine wing sauce and chicken.
Push a wonton wrapper into the bottom of each of the 12 sprayed muffin cups. Using about half of the ricotta mixture, spoon evenly into the wonton wrappers. Follow by spooning some of the chicken. Sprinkle the remaining shredded cheddar jack evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
Bake for 18-20 minutes or until golden brown. Let cool 5 minutes before removing from muffin tin. Enjoy!