Description
A delightful combination of crispy wonton shells filled with savory chicken and fresh coleslaw that makes for a perfect appetizer or main dish.
Ingredients
Scale
- 2 Chicken Breasts, Finely Diced
- 2 tbsp Hoisin Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Soy Sauce
- 2 Cloves Garlic, Minced
- 1 tsp Minced Fresh Ginger
- 1 Bag Coleslaw Mix
- 4 Green Onions, Thinly Sliced
- 1 tbsp Sesame Oil (for Slaw)
- 1 tbsp Rice Vinegar
- 1 tbsp Soy Sauce (for Slaw)
- 1 tbsp Honey
- 16 Wonton Wrappers
- Sweet Chili Sauce, for Serving
- Chopped Cilantro, for Garnish
- Sesame Seeds, for Garnish
Instructions
- Preheat the oven to 375°F.
- Lightly spray the back of a muffin tin with cooking spray and drape the wonton wrappers over inverted muffin cups, forming taco shells. Bake for 5-7 minutes until golden brown and crispy.
- In a skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the finely diced chicken and cook for 3-4 minutes until no longer pink.
- Stir in hoisin sauce, soy sauce, minced garlic, and fresh ginger, cooking for an additional 2-3 minutes.
- In a mixing bowl, combine coleslaw mix, chopped green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss until well-coated.
- Fill each crispy wonton shell with chicken and top with slaw, sweet chili sauce, cilantro, and sesame seeds.
- Serve immediately to enjoy maximum crunch and flavor.
Notes
You can prepare the chicken and slaw a few hours in advance. Store them separately to maintain freshness. For added spice, incorporate diced jalapeños into the slaw.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 10g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
Keywords: Chicken, Tacos, Appetizer, Asian Cuisine, Wonton