Ingredients:
Chicken:
2 chicken breasts, finely diced
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp minced fresh ginger
Asian-Inspired Slaw:
1 (397g) bag coleslaw
4 green onions, thinly sliced
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
For Tacos + Toppings:
16 wonton wrappers
Sweet chili sauce, to serve
Chopped cilantro, to serve
Sesame seeds, to serve
Directions:
Preheat oven to 375°F. Spray wonton wrappers with cooking spray or brush with a bit of olive/canola oil, then drape over the
side of a 9×13 baking dish. Bake for 7-8 minutes, watching closely so they don’t burn. Take wonton shells out of the oven,
then gently pull them apart while they are still pliable so that they are more easily filled with toppings. Bake another 7-8
minutes until crispy.
Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic, and ginger. Heat a large skillet over
high heat and sauté chicken for 7-8 minutes, tossing frequently until cooked through.
Meanwhile, mix ingredients for coleslaw together in a large bowl.
Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce, and sprinkle with cilantro and
sesame seeds. Serve and enjoy!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 400 kcal | Servings: 4 servings