Description
These Chicken Wonton Tacos are truly a flavor-packed dish that will leave you craving for more!
Ingredients
Scale
- ⅓ head of red cabbage (thinly sliced and chopped)
- 4 small carrots (peeled and grated)
- ¼ cup coleslaw dressing
- ¼ cup red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 2 tablespoons sesame oil
- 1 pound ground chicken
- ¼ cup stir-fry sauce (store-bought or homemade)
- 14 wonton wrappers
- Optional Add-ons: Chopped cilantro, red or sweet onions, and lime wedges for serving.
Instructions
- Start by mixing together the chopped red cabbage, grated carrots, coleslaw dressing, red wine vinegar, soy sauce, and teriyaki sauce in a large bowl. Stir until the mixture is well combined. For a more intense flavor, I recommend refrigerating the slaw for at least one hour, or even overnight if you have the time.
- Next up, heat a large skillet over medium heat and add the sesame oil. Add the ground chicken and stir frequently to ensure it cooks evenly, browning for about 5-7 minutes until it’s crumbly and cooked through. Once it’s fully cooked, pour in the stir-fry sauce, lower the heat, and cover the skillet. Let it simmer for a few minutes to allow the flavors to meld.
- While the oven heats up, take your wonton wrappers and carefully shape each one into a taco form.
- Once your cantina is prepped, pop the muffin tin into the oven. Bake the wonton shells for about 4-5 minutes.
- Spoon about 2-3 tablespoons of the seasoned chicken mixture into each baked wonton shell. Top with the chilled slaw you prepared and garnish with fresh lime wedges and chopped cilantro.
Notes
To keep your wonton shells from becoming soggy, add the chicken just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 600 mg
- Protein: 25 g