Description
Crispy chicken wonton tacos with teriyaki chicken filling and tangy slaw, baked to perfection for a quick, healthy, and beginner-friendly appetizer or meal.
Ingredients
- Ground chicken – 1 pound
- Sesame oil – 1 tablespoon
- Stir-fry or teriyaki sauce – 1/3 cup
- Wonton wrappers – about 12
- Shredded cabbage – 2 cups
- Shredded carrots – 1/2 cup
- Coleslaw dressing – 1/4 cup
- Rice vinegar – 1 tablespoon
- Soy sauce – 1 teaspoon
Instructions
- In a large bowl, mix shredded cabbage, carrots, coleslaw dressing, rice vinegar, soy sauce, and a small spoonful of teriyaki sauce. Chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). In a skillet over medium heat, add sesame oil and cook ground chicken for 5–7 minutes, stirring frequently, until browned and fully cooked.
- Add stir-fry or teriyaki sauce to the chicken, stir, reduce heat, cover, and let simmer for a few minutes.
- Meanwhile, flip a muffin tin upside down and drape wonton wrappers between the cups to form taco shapes.
- Bake the wrappers for 4–5 minutes or until golden and crispy. Remove and let cool slightly.
- Spoon about 2–3 tablespoons of the chicken mixture into each wonton shell and top with the chilled slaw.
Notes
- Use ground turkey or shredded rotisserie chicken as an alternative to ground chicken.
- Substitute green cabbage or pre-shredded slaw mix for convenience.
- Greek yogurt can be used instead of coleslaw dressing for a lighter option.
- To prevent sogginess, assemble tacos just before serving.
- Warm wonton wrappers slightly to avoid tearing when shaping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg