Crispy Chicken Wonton Tacos
Delicious and crunchy chicken tacos made with wonton wrappers and a fresh slaw.
Ingredients
Main Ingredients
- 2.5 cups boneless, skinless chicken breasts, cut into small pieces
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 24 pieces wonton wrappers
- 3 cups shredded cabbage (mix)
- 0.25 cup jalapeno pepper, seeded and diced
- 0.25 cup finely sliced green onions
- 1 tablespoon finely chopped cilantro
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon granulated sugar
- sweet chili sauce, to taste
Instructions
- In a large skillet over medium-high heat, combine soy sauce, hoisin sauce, sesame oil, and minced garlic. Whisk together until well mixed.
- Add the chicken to the skillet, tossing until fully coated in the sauce. Cook for about 8 minutes or until the internal temperature reaches 165°F. Remove the chicken from the skillet and tent to keep warm.
- Preheat the oven to 375°F and place the oven rack in the middle position. Flip over a muffin tin, cup-side up.
- Working one at a time, spray both sides of the wonton wrappers with nonstick cooking spray.
- To shape the taco cups, place a wonton wrapper in the space between two muffin cups, slightly pressing down on the shell. Bake for 6-8 minutes or until browned and crispy. While the shells bake, prepare the coleslaw.
- In a large bowl, combine the shredded cabbage, jalapeno, green onion, cilantro, rice vinegar, soy sauce, sesame oil, lime juice, and sugar. Toss to combine thoroughly.
- Fill each warm wonton shell with about 1 1/2 tablespoons of cooked chicken. Top with 1 1/2 tablespoons of slaw and garnish with sweet chili sauce. Serve warm for the best flavor!
Notes
For a spicier kick, leave some jalapeno seeds in the slaw mix. You can customize the toppings with sour cream, avocado, or additional herbs.