Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
245 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
Step 3
Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
Step 4
Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
Step 5
Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
Ingredients
2 tablespoons sesame oil
2 tablespoons soy sauce
1 pound ground chicken
2 tablespoons teriyaki sauce
4 small carrots, peeled and grated
14 wonton wrappers
0.25 cup red wine vinegar
0.33333334326744 head red cabbage, sliced and chopped
