Description
A delightful fusion of Asian and Mexican flavors, these crispy Chicken Wonton Tacos are filled with diced chicken, crunchy slaw, and topped with sweet chili sauce.
Ingredients
Scale
- 2 chicken breasts, finely diced
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil (plus an extra for slaw)
- 1 tbsp soy sauce (plus an extra for slaw)
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1 bag coleslaw mix
- 4 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp honey
- 16 wonton wrappers
- Sweet chili sauce, for serving
- Chopped cilantro, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat your oven to 375°F. Lightly spray the back of a muffin tin with cooking spray.
- Drape the wonton wrappers over the inverted muffin cups to create taco shells. Bake for 5-7 minutes until crisp and golden.
- Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the diced chicken and cook for 3-4 minutes, or until it is no longer pink.
- Stir in the hoisin sauce, soy sauce, garlic, and ginger. Cook for an additional 2-3 minutes until the chicken is glazed.
- Combine the coleslaw mix, sliced green onions, sesame oil, rice vinegar, soy sauce, and honey in a bowl. Mix until the slaw is well-coated.
- Fill each wonton shell with the chicken mixture and top generously with the slaw. Drizzle with sweet chili sauce and garnish with chopped cilantro and sesame seeds.
- Serve immediately for maximum crunch!
Notes
For a vegetarian twist, swap the chicken for sautéed mushrooms and chopped bell peppers. To store leftovers, keep the chicken filling separate from the wonton shells.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Wonton Tacos, Appetizer, Fusion recipe