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)

1 bag coleslaw

1/4 cup green onions (diced)

1 Tablespoon sesame oil

1 Tablespoon rice vinegar

1 Tablespoon low sodium soy sauce

1 Tablespoon honey

16 wonton wrappers

Sweet chili sauce

Sesame seeds

Chopped cilantro

Instructions

Step 1: Slice the chicken breasts into long thin slices. In a medium bowl, combine the chicken with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger. Toss well, cover, and refrigerate for 1 hour to marinate. Alternatively, place all ingredients in a large ziplock bag and marinate in the fridge.

Step 2: Preheat your oven to 375°F (190°C). Turn a muffin tin upside down and press a wonton wrapper into the center between two muffin cups to form a “V” shape. Bake the wonton shells for 7-9 minutes, watching closely to prevent burning. Remove and set aside. Repeat with remaining wrappers in batches if needed.

Step 3: Heat a large pan over medium heat and add a little olive oil. Remove the marinated chicken from the fridge and sauté it in the hot oil, stirring frequently, until fully cooked. Remove from heat.

Step 4: In a large bowl, combine the coleslaw mix and diced green onions. In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey to make the dressing. Pour the dressing over the coleslaw and toss to coat evenly.

Step 5: To assemble, fill each wonton shell with a layer of cooked chicken, then add coleslaw on top. Drizzle with sweet chili sauce and sprinkle sesame seeds and chopped cilantro over each taco.

Step 6: Serve the chicken wonton tacos immediately for the best crunch and flavor. Enjoy!

Tips & Variations

For extra heat, add a few drops of sriracha or a pinch of crushed red pepper to the coleslaw dressing.

Substitute chicken with shrimp or tofu for a different protein option.

If you don’t have a muffin tin, you can shape the wonton wrappers over an inverted small bowl before baking.

Make the coleslaw dressing ahead of time to let flavors meld and save preparation time.

FAQs

Can I use store-bought coleslaw instead of making my own?

Yes, prepackaged coleslaw mix works well; just be sure to toss it with the dressing ingredients before assembling the tacos for added flavor.

How can I make wonton wrappers if I can’t find them at the store?

Wonton wrappers are often found in the refrigerated section of Asian markets or large supermarkets. If unavailable, you can use small tortillas, although the texture will differ from the crispy wonton shells.