Description
Delicious and crispy chicken tacos made with wonton wrappers and topped with a refreshing slaw.
Ingredients
Scale
- 12 square wonton wrappers
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, finely diced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded cabbage (green or purple, or a mix)
- 1/4 cup shredded carrots
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Toasted sesame seeds, for garnish
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly brush each wonton wrapper with olive oil on both sides. Gently press them into the cups of a muffin tin to create a taco shape. Bake for 6 to 8 minutes or until golden brown and crispy. Keep an eye on them—they brown quickly. Once done, remove from the tin and let them cool.
- While the shells are baking, heat sesame oil in a skillet over medium heat. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant. Stir in the diced chicken and cook until browned and fully cooked through, about 6–8 minutes. Add soy sauce, hoisin sauce, honey, and red pepper flakes. Stir well to coat all the chicken, letting the sauce reduce slightly so it clings to each bite. Set aside and keep warm.
- In a mixing bowl, combine the shredded cabbage, carrots, mayo, rice vinegar, and sugar. Mix well, then season with salt and pepper to taste. Chill the slaw in the fridge while you assemble the tacos for a refreshing crunch.
- Spoon the savory chicken into each crispy wonton taco shell. Top with a generous heap of the slaw, then garnish with chopped green onions, sesame seeds, or fresh cilantro for a burst of color and flavor. Serve immediately while the shells are still crisp and the filling warm.
Notes
- Store leftover slaw in an airtight container in the fridge for up to 2 days.
- For extra crunch, consider adding sliced radishes or cucumbers to the slaw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg