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.
Ingredients
- 0.33 heads red cabbage , sliced and chopped
- 4 small carrots , peeled and grated
- 0.25 cups coleslaw dressing
- 0.25 cups red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 2 tablespoons sesame oil
- 1 pound ground chicken
- 0.25 cups stir-fry sauce
- 14 wontons wrappers
Instructions
-
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.
-
2
Preheat the oven to 350 degrees F (175 degrees C).
-
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.
-
4
While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
-
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.
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6
Enjoy!
Nutrition Facts
Per serving
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