Mini Chicken Lasagnas with Wonton Wrappers
Author: 
 
Ingredients
  • 500g chicken, chopped small
  • 1 x 400g can of chopped tomatoes
  • ½ onion
  • 1 clove garlic
  • salt and pepper
  • small handful of coriander
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 24 wonton wrappers
  • 2 cups grated cheese (7 oz)
  • Coriander for garnish
Method
  1. Preheat oven to 375 degrees.
  2. Spray soufflé dishes or small pans with cooking spray.
  3. Brown onion and garlic, then add the chicken and cook until it is cooked through.
  4. Add the can of tomatoes, season with salt and pepper and cook fast until the liquid has reduced.
  5. To make the white sauce, in a saucepan, melt the butter over low heat.
  6. Blend the flour into the melted butter.
  7. Add ¼ teaspoon of salt.
  8. Cook over low heat, stirring, until it creates a mass.
  9. Slowly add 1 cup of milk, stirring constantly.
  10. Continue cooking slowly until smooth and thickened.
  11. Add 1 cup of cheese and heat until it is melted.
  12. Lay 4 wonton wrappers into the base of the baking dishes, overlapping a little and with the edges a little higher than the dish edges.
  13. Add a layer of the chicken mixture.
  14. Add one wonton wrapper over the top and then spread a layer of white sauce on top.
  15. Add one last wonton wrapper over the sauce and spoon the rest of the chicken on top.
  16. Finish with the last of the white sauce and sprinkle with the rest of the cheese.
  17. Bake for 15 minutes or until edges are brown.
  18. Remove from oven and let cool for 5 minutes.
  19. If you like, you can remove the lasagnas from their dishes by using a knife to loosen the edges then pop each lasagna out.
  20. Garnish with coriander and serve.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/mini-chicken-lasagnas-with-wonton-wrappers/