Chicken Wonton Tacos

Chicken Wonton Tacos
  • 1/3 head red cabbage, sliced and chopped
  • 4 small carrots, peeled and grated
  • 1/4 cup coleslaw dressing
  • 1/4 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons sesame oil
  • 1 pound ground chicken
  • 1/4 cup stir-fry sauce
  • 14 wonton wrappers


  1. Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  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.
  4. Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
  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.

04/26/2018
Chicken Wonton Tacos, recipe PT15M PT1H 5 455 calories

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