Crispy Chicken Wonton Tacos

Ingredients: 2 skinless boneless chicken breasts, thinly sliced 2 Tablespoons teriyaki sauce 1 Tablespoon sesame oil 1 Tablespoon low sodium soy sauce 2 teaspoons fresh garlic, minced 1 teaspoon fresh ginger, minced A bag of coleslaw mix 1/4 cup green onions, diced 1 Tablespoon sesame oil (for slaw) 1 Tablespoon rice vinegar 1 Tablespoon low sodium soy sauce (for slaw) 1 Tablespoon honey (for slaw) 16 wonton wrappers Sweet chili sauce, for topping Sesame seeds, for garnish Chopped cilantro, for garnish Directions: Marinate chicken slices in teriyaki sauce, sesame oil, soy sauce, garlic, and ginger for 1 hour in the refrigerator. Preheat oven to 375°F. Create wonton taco shells by draping wonton wrappers over an inverted muffin tin, baking for 7-9 minutes until crispy. Sauté marinated chicken in a skillet until cooked through. Mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey to create the Asian slaw. Assemble tacos by filling each wonton shell with chicken, topping with slaw, drizzling with sweet chili sauce, and garnishing with sesame seeds and cilantro. Prep Time: 1 hour 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes Kcal: 378 kcal | Servings: 4 servings

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Directions: Marinate chicken slices in teriyaki sauce, sesame oil, soy sauce, garlic, and ginger for 1 hour in the refrigerator. Preheat oven to 375°F. Create wonton taco shells by draping wonton wrappers over an inverted muffin tin, baking for 7-9 minutes until crispy. Sauté marinated chicken in a skillet until cooked through. Mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey to create the Asian slaw. Assemble tacos by filling each wonton shell with chicken, topping with slaw, drizzling with sweet chili sauce, and garnishing with sesame seeds and cilantro.