Description
Delicious and crispy wonton tacos filled with marinated chicken and topped with a fresh slaw.
Ingredients
Scale
- 12 wonton wrappers
- Cooking spray
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ¼ cup chopped green onions
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
- ½ teaspoon honey
- ¼ cup chopped cilantro
- ¼ cup sweet chili sauce
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray. Press a wonton wrapper into each muffin cup, shaping it like a taco shell. Spray with cooking spray.
- Bake for 7-9 minutes until golden brown and crispy. Remove from oven and cool slightly.
- Toss the diced chicken with soy sauce, sesame oil, garlic powder, ginger, salt, and pepper. Let marinate for 10 minutes.
- Heat a pan over medium-high and cook the chicken for 5-7 minutes until fully cooked. Remove and set aside.
- Combine cabbage, carrots, and green onions in a bowl. In another bowl, mix mayonnaise, lime juice, and honey. Pour over vegetables and toss to coat.
- Assemble the tacos by adding chicken to the wonton shells, topping with slaw, and drizzling with sweet chili sauce. Garnish with cilantro and sesame seeds.
- Serve immediately while the wonton shells are still crisp.
Notes
- Keep an eye on the wonton wrappers to prevent over-browning.
- These tacos are best enjoyed fresh, but leftovers can be stored in an airtight container for a day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking and Sautéing
- Cuisine: Asian-Mexican Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg