Spicy Chicken Wonton Tacos
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Spicy Chicken Wonton Tacos
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Delicious Asian-inspired chicken tacos that are simply amazing!
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Ingredients
- 5 chicken breast boneless skinless
- 1 Tablespoon sesame oil
- 1 cole slaw package
- 1/4 cup red onion diced
- 1 can (4 ounces) jalapeno pepper diced
- 1/2 Tablespoon red pepper flakes crushed
- 1 bottle Asian dressing I used Krafts Asian Toasted Sesame dressing/ marinade, or marinade
- 1 wonton wrapper square; package
- 1 cup vegetable oil
- 1/4 cup cilantro chopped
- lime
Instructions
- In a large bowl, mix together the cole slaw, cilantro and diced red onion.
- Strain the can of jalepenos’, and add desired amount into the coleslaw mix. ( I only used 1/4 of the can because I’m a wimp and cant handle the heat. Use as much as you’d like for your own heat tolerance)
- Pour the Asian dressing into the coleslaw mix. ( I used about 1/4 cup). Mix well, cover and refigerate for atleast one hour.
- Place chicken breasts in a large bowl and coat with desired amount of Asian dressing/marinade. Cover and refrigerate one hour. (Refigerate both coleslaw and chicken breasts for the same hour)
- Grill chicken breasts for atleast 8 minutes or until thoroughly cooked then cut into cubes.
- Heat Sesame oil in a large skillet over medium heat. Once heated, add the cubed chicken and red pepper flakes. Stir fry for about 2 minutes or until chicken is hot. Remove chicken from skillet and then set on a large plate.
- Add 1 cup vegetable oil to the same skillet and heat over medium to med-low heat.
- Place a ‘strip’ of chicken down the center of two wonton wrappers.( I doubled the wonton wrappers because one didnt seem thick enough). Fold up sides, like a taco.
- Using tongs, fry the ‘taco’ for atleast 1 minute , turning to make sure both sides are cooked. You want it to be golden brown and crispy.
- Top each taco with the coleslaw mixture and a squeeze of fresh lime. Enjoy!
Notes
- *BAKED VERSION: Preheat oven to 375 degrees F. Fill the uncooked wonton wrappers with the cooked chicken. Place in a greased 9×13 baking pan. Bake for 10 minutes or so, until wrappers are golden and crispy. Fill tacos with coleslaw mixture and a squeeze of fresh lime! Serve and enjoy ♥
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