Ingredients
Ingredients:
Meat:
• 2 Chicken breasts, skinless boneless
Produce
• 1 Cilantro
• 2 tsp Garlic, fresh
• 1 tsp Ginger, fresh
• 1/4 cup Green onions
Condiments:
• 1 Chili sauce, Sweet
• 1 tbsp Honey
• 2 tbsp Soy sauce, low-sodium
• 2 tbsp Teriyaki sauce
Baking & Spices:
• 1 bag Coleslaw mix
• 1 Sesame seeds
Oils & Vinegars:
• 1 tbsp Rice vinegar
• 2 tbsp Sesame oil
Bread & Baked Goods:
• 16 Wonton wrappers
Instructions
Combine thinly sliced chicken breasts with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger in a bowl. Marinate in the refrigerator for at least 1 hour.
Preheat the oven to 375°F (190°C). Drape wonton wrappers over the inverted cups of a muffin tin to form taco shells. Bake for 7-9 minutes or until golden brown and crispy. Let cool.
Heat a skillet over medium heat and add the marinated chicken slices. Sauté until cooked through and golden brown.
Mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey in a bowl. Toss until well coated.
Fill each wonton shell with cooked chicken. Top with a spoonful of Asian slaw. Drizzle with sweet chili sauce. Garnish with sesame seeds and chopped cilantro. Serve immediately.
Notes
Best served immediately while shells are crispy
Can prepare components ahead and assemble just before serving