Chicken Wonton Tacos
Light and tasty, these make a great appetizer or a quick and easy main dish! Kids love them! Finally a dish that makes use of ground chicken but not so far-fetched. I bake the wonton wrappers to save time and it eliminates most of the fat. Although time-consuming, you can fry wrappers in sesame or olive oil for the extra flaky shells, folded in a triangle for about 1 minute on each side. I loved the ones at Applebee's(R) and decided to attempt a home version. I was extremely pleased with the healthier version! Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.
Ingredients
Directions
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Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
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Preheat oven to 350 degrees F (175 degrees C).
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Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
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Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
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Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
Cook's Notes:
Chicken breast or turkey can be substituted for the ground chicken, if desired.
Green cabbage can be used in place of the red cabbage.
Plain yogurt can be used in place of the coleslaw dressing. Olive oil can replace sesame oil, if desired.
For spicy option, use red pepper flakes as desired in meat mixture.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
