Chicken Wonton Tacos
A fun and tasty twist on traditional tacos, these crunchy wonton shells are filled with juicy chicken and fresh slaw, perfect for parties or family dinners.
Ingredients
Chicken Filling
- 2 pieces chicken breasts, finely diced
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil for cooking
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
Slaw
- 1 bag coleslaw mix
- 4 pieces green onions, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce for slaw
- 1 tbsp honey
Tacos
- 16 pieces wonton wrappers
- to taste sweet chili sauce for serving
- to taste chopped cilantro for garnish
- to taste sesame seeds for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly spray the back of a muffin tin with cooking spray.
- Drape the wonton wrappers over the inverted muffin cups to form taco shells. Bake for 5-7 minutes until they are crisp and golden.
Cooking Chicken
- In a skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the diced chicken and cook for 3-4 minutes until it's no longer pink.
- Stir in the hoisin sauce, soy sauce, garlic, and ginger. Cook for another 2-3 minutes until the chicken is glazed.
Making Slaw
- In a bowl, combine the coleslaw mix, green onions, sesame oil, rice vinegar, soy sauce, and honey until everything is nicely coated.
Assembly
- Fill the baked wonton shells with the chicken. Top the tacos with the slaw, sweet chili sauce, cilantro, and sesame seeds.
- Serve immediately for the best crunch!
Notes
For extra flavor, marinate the chicken in the hoisin and soy sauce mixture for an hour before cooking. If you like spice, add some chopped fresh chili peppers to the slaw for a kick. Make sure not to overbake the wonton wrappers; they should be golden and crispy, not burnt.