This week, as part of WFMW over at Rocks in My Dryer, I’d like to share a healthier choice when you feel like a hearty snack. Let’s face it, there’s nothing better sometimes than a plateful of oh so delicious nachos. My husband even loves them for dinner on occasion (perhaps hearkening back to his bachelor days?), but until I found this simple alternative, I had a hard time considering tortilla chips a meal… I ‘m not sure just how much they’ll cut down on calories, but definitely on fat and salt.

Chicken Nachos - 1 serving is 24 chips. Doesn’t that sound like a lot?! Well, they go fast.

Wonton or eggroll wraps - found in the produce section at your grocery store. Three eggroll wraps are 170 calories, and make the 24 chips.

Cheese - I suggest lowfat cheddar, at 110 calories per 8 oz. We use a lot of cheese for these, but you could probably get away with about 1 - 1.5 cups for 4 people.

Assorted vegetables - tomatoes, green onions, green peppers, black olives - whatever you like on your nachos

Meat topping - Chicken, taco seasoning

Preparation - Boil chicken breasts until cooked. Allow to cool and shred with two forks - the finer you shred, the less chicken you’ll need! I typically use 1 - 1.5 breasts (I’ll say 3/4 pound) for the three of us. Sometimes I even use leftovers and shred it up. Combine chicken in skillet with about 1/4 cup Italian dressing and 3/4 cup water, and taco seasoning (or 1 tb chili, dash garlic and 1 tsp cumin, salt and pepper). Simmer on low until liquid has nearly evaporated. Meanwhile, take three wonton wraps per person, and cut into eight chips per sheet, by cutting in halves. Spray a cookie sheet with olive oil cooking spray, place wonton chips and spray tops of wraps. You could season these, but I don’t bother. Bake in 350 oven until crispy and brown. Assemble chips, cheese, veggies and shredded chicken mix on large cookie sheet. Bake in 350 oven for about 5 minutes (maybe 7?). Serve with salsa and if you must, lowfat sour cream. Enjoy!