Chipotle Chicken Rangoons

3.5 grains, 1 fat, 4 proteins


Yesterday I took a trip to Mexico with my Mexican Black Bean Burrito recipe. Tonight,  the family wants to make sushi for dinner. To transition from Mexican to Japanese, I made these Chipotle Chicken Rangoons to meet me in the middle.


…and they turned out SO good! They are easy to make and can be quickly served as a meal or an appetizer. I wish the Super Bowl was going on this Sunday, just so I could flaunt the recipe for this perfect finger food!

2 oz chicken [1 protein]

8 wonton wrappers (I used Nasoya brand) [2 grains, 1 protein]

1 oz shredded cheese [1 protein, 1 fat]

1/2 cup black beans [1 grain, 1 protein]

1/4 cup corn [1/2 grain]

1 tbsp. lemon juice

SPICES: ground chile pepper, cayenne pepper, cumin, oregano

>>Preheat oven to 350F. Chop chicken and combine all ingredients (except wrappers) in a bowl. Add spices and lemon juice to taste. Spoon mixture onto wrappers and fold in a triangular shapes. Bake for ~10 mins, or until the rangoons brown. Serve with avocado, sour cream, and salsa.

for reference:

1/5 avocado= 1 fat

2 tbsp. guacamole= 1 fat

2 tbsp. sour cream= 1 fat

salsa= free exchange



  1. I am going to have to try this and when I do I’d love to reblog your post if you don’t mind! 🙂 I’m loving reading what you write AND the pictures are fantastic!


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