Chicken Wonton Tacos
Chicken Wonton Tacos are baked wonton wrappers filled with tangy chicken topped with homemade slaw and sweet chili sauce.
Servings: 8
Calories: 249kcal
Ingredients
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
Instructions
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.
Assembly
- While the shells are still warm, fill each with about 1½ tablespoons of chicken. Top with another 1½ tablespoons slaw, and garnish with sweet chili sauce. Serve warm.
Nutrition
Calories: 249kcal