10 thin wonton wrappers (I used Shanghai wonton skins)
2 tablespoons smooth ricotta
20g Parmesan cheese, grated
40g cheddar cheese, grated
40g ham, shredded
4 cherry tomatoes, diced
1 small handful spinach, shredded.
Pre heat oven to 180°C. Place wonton wrappers in silicone muffin trays or regular muffin trays lined with paper. Combine remaining ingredients and evenly divide mixture between the wonton wrappers to fill. Place in oven and cook for 15-20 minutes or until golden.
Nutrition information (per two cups): calories 154, protein 12g, carbs 8g, fat 8g, saturated fat 3.5g.
If you are looking for quick, simple tasty and most importantly, weight loss surgery friendly recipes, check out our Single Serves and Fifty in a Flash recipe books. These two books feature in our Book Bundle, valued at $90 but an absolute bargain at only $65. Click here to shop.