Chicken Wonton Tacos

Name: Chicken Wonton Tacos
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 8 serving
Ingredients: 2 boneless chicken breasts; 2 tablespoons soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon sesame oil; 1 teaspoon garlic; 24 wonton wrappers; cooking spray; 3 cups cabbage; 1 medium jalapeno pepper; ¼ cup green onions; 1 tablespoon cilantro; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon lime juice; 1 teaspoon granulated sugar; sweet chili sauce

User Reviews

5

4 reviews

Excellent

Prep Time
30 mins
Cook Time
16 mins
Total Time
46 mins
Servings
8
Calories
249 kcal
Course
Appetizer

Chicken Wonton Tacos

Iris Hanson

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Chicken Wonton Tacos are baked wonton wrappers filled with tangy chicken topped with homemade slaw and sweet chili sauce.

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Ingredients

Servings

Chicken

2 boneless chicken breasts cut into small 1/4 pieces (about 2½ cups, skinless
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 teaspoon garlic minced

Shells

24 wonton wrappers
cooking spray nonstick

Slaw

3 cups cabbage we used a mix of both purple and green, shredded, 267g
1 medium jalapeno pepper seeded and diced (about ¼ cup
¼ cup green onions finely sliced, 25g
1 tablespoon cilantro about ¼ cup loose cilantro, chopped, finely 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

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Instructions

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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.