Ingredients
- Chicken breast (sliced)
- Teriyaki sauce
- Sesame oil
- Low‑sodium soy sauce
- Fresh garlic, minced
- Fresh ginger, minced
- Coleslaw mix
- Green onions, chopped
- Rice vinegar
- Honey
- Wonton wrappers
- Sweet chili sauce (for topping)
- Sesame seeds (for garnish)
- Chopped cilantro (for garnish)
Instructions
- Marinate the sliced chicken in teriyaki sauce, sesame oil, soy sauce, garlic and ginger for at least one hour.
- Pre‑heat the oven to 375 °F, and drape wonton wrappers over the backs of an up‑turned muffin tin to form taco‑shaped shells. Bake for 7‑9 minutes or until golden and crisp.
- Cook the marinated chicken in a skillet over medium heat until fully cooked and caramelized.
- Meanwhile prepare the slaw: mix the coleslaw blend with green onions, sesame oil, rice vinegar, soy sauce and honey.
- Fill each crispy wonton shell with the cooked chicken, top with the slaw, drizzle with sweet chili sauce, and sprinkle with sesame seeds and chopped cilantro.
Notes
- For a spicier version, add sriracha or chili flakes to the marinade or slaw.
- Substitute shrimp or tofu for chicken for a different protein.
- To keep shells crispy, assemble just before serving and store components separately if prepping ahead.
- For gluten‑free: use gluten‑free soy/tamari and gluten‑free wonton wrappers (or lettuce wraps).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course / Appetizer
- Method: Baking & Skillet
- Cuisine: Fusion (Asian‑Mexican)
- Diet: Halal
Nutrition
- Serving Size: 1 taco
- Calories: ≈ 220 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg
