Chicken Wonton Tacos
Chicken Wonton Tacos are baked wonton wrappers filled with tangy chicken topped with homemade slaw and sweet chili sauce.
Prep Time30 minutes mins
Cook Time16 minutes mins
Total Time46 minutes mins
Course: Appetizer
Keyword: Chicken Wonton Tacos
Servings: 8
Calories: 249kcal
Author: Amanda Rettke--iamhomesteader.com
Chicken
- 2 boneless skinless chicken breasts, cut into small 1/4 pieces (about 2½ cups)
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
Shells
- 24 wonton wrappers
- nonstick cooking spray
Slaw
- 3 cups (267g) shredded cabbage, we used a mix of both purple and green
- 1 medium jalapeno pepper, seeded and diced (about ¼ cup)
- ¼ cup (25g) finely sliced green onions
- 1 tablespoon finely chopped cilantro, about ¼ cup loose cilantro, chopped
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon granulated sugar
Garnish
- sweet chili sauce, to taste
Chicken
In a large skillet over medium-high heat, add soy sauce, hoisin, sesame oil, and garlic. Whisk to combine.
Add chicken, toss until fully coated, and cook for about 8 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken from skillet and tent to keep warm.
Shells
Set the oven rack to the middle position and preheat the oven to 375°F. Flip over a muffin tin, cup-side up.
Working one at a time, spray both sides of the wonton wrappers with cooking spray.
To create the taco shell shape, place a wonton wrapper in the space between two muffin cups. Slightly press down on the shell.
Bake for 6-8 minutes, or until browned. While the shells are baking, prepare the coleslaw.
Slaw
In a large bowl add cabbage, jalapeno, green onion, cilantro, rice vinegar, soy sauce, sesame oil, lime juice, and sugar. Toss to combine.
Calories: 249kcal