Ingredients
Chicken Filling
- 1 pound boneless skinless chicken breasts, diced into bite-sized pieces (thighs may be substituted)
- 2 tablespoons teriyaki sauce (hoisin sauce may be substituted)
- 1 tablespoon toasted sesame oil
- 1 tablespoon low sodium soy sauce
- 2 to 3 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger OR 1/2 teaspoon dried ground ginger
Asian-Inspired Slaw
- 12-ounce bag coleslaw mix (mostly green cabbage, some red cabbage, minimal shredded carrots, no dressing)
- 2 tablespoons green onions, sliced into thin rounds
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon granulated sugar (honey may be substituted)
- 1 to 2 teaspoons freshly squeezed lime juice
- 1/2 teaspoon grated fresh ginger OR 1/4 teaspoon dried ground ginger
Wonton Taco Shells
- 16 wonton wrappers
Assembly and Garnishing
- 2 tablespoons sweet chili sauce (Trader Joe’s or Thai Kitchen recommended)
- 1/4 cup fresh cilantro, finely minced (optional)
- 2 teaspoons sesame seeds (optional)
Instructions
- Marinating the Chicken: In a large bowl, combine diced chicken, teriyaki sauce, toasted sesame oil, low sodium soy sauce, minced garlic, and grated ginger. Stir well to coat all pieces evenly. Cover with plastic wrap and refrigerate to marinate for about 30 minutes, allowing flavors to infuse.
- Preparing the Slaw: In a separate large bowl, add coleslaw mix, green onions, toasted sesame oil, rice vinegar, low sodium soy sauce, granulated sugar, lime juice, and grated ginger. Toss thoroughly to evenly coat the vegetables. Cover with plastic wrap and let sit at room temperature while the chicken marinates and the wonton shells bake. This resting time helps the slaw wilt slightly and develop flavor.
- Baking the Wonton Taco Shells: Preheat oven to 375°F (190°C). Drape wonton wrappers over the raised edges of a 9×13-inch baking pan to form taco shapes. Lightly spray the wrappers with cooking spray. Bake for about 7 minutes or until lightly golden and crispy. Repeat as necessary to bake all shells needed. Avoid using spring roll or egg roll wrappers; use only wonton wrappers for the correct texture and size.
- Cooking the Chicken: Heat a large, high-sided nonstick skillet over medium-high heat. Add the marinated chicken and all marinade ingredients into the skillet. Cook for 5 to 6 minutes, stirring and flipping frequently to ensure even cooking, until chicken is cooked through. If chicken sticks, add a tablespoon of olive oil to assist. Thighs may require slightly longer cooking than breasts.
- Assembly and Garnishing: Spoon a few pieces of the cooked chicken into each baked wonton shell. Top with a generous amount of the prepared slaw. Drizzle sweet chili sauce evenly over the tacos. Garnish with fresh minced cilantro and sprinkle with sesame seeds if desired. Serve immediately for the best crunch and flavor.
Notes
- Marinate chicken while preparing slaw and baking wonton shells to save time; no additional prep time needed for marinating.
- Use wonton wrappers to ensure the right size and crispiness; avoid spring roll or egg roll wrappers which differ in thickness and texture.
- The slaw dressing may look minimal, but resting it at room temperature allows the cabbage to wilt and absorb flavors well.
- Chicken thighs can be substituted for breasts but expect slightly longer cooking time.
- Olive oil can be added if chicken sticks to the pan during cooking.
- Sweet chili sauce brands recommended are Trader Joe’s and Thai Kitchen for authentic flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
