Chicken Wonton Tacos

These chicken wonton tacos are similar to those at Applebees. I loved the ones at Applebees and decided to attempt a home version. Light and tasty, they make a great appetizer or a quick and easy main dish. Kids love them! Finally, a dish that makes use of ground chicken but is not so far-fetched. I bake the wonton wrappers to save time and eliminate most of the fat. I am extremely pleased with this healthier version. Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.

Prep Time:

20 mins

Cook Time:

10 mins

Additional Time:

1 hr

Total Time:

1 hr 30 mins

Servings:

7

Yield:

14 mini tacos

Ingredients

⅓ head red cabbage, sliced and chopped

• 4 small carrots, peeled and grated
• ¼ cup coleslaw dressing
• ¼ cup red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 2 tablespoons sesame oil
• 1 pound ground chicken
• ¼ cup stir-fry sauce
• 14 wonton wrappers

Directions

Process 1

Mix together cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, 1 hour to overnight.

Process 2

Preheat the oven to 350 degrees F (175 degrees C).

Process 3

Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, 5 to 7 minutes. Pour in stir-fry sauce. Cover the skillet, reduce heat to low, and simmer.

Process 4

While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.

Process 5

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.

Process 6

Enjoy!

Nutrition Facts (per serving)

245	Calories
10g	Fat
21g	Carbs
18g	Protein