Ingredients
Scale
- 2 boneless skinless chicken breasts, thinly sliced
- 2 Tbsp. teriyaki sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. low sodium soy sauce
- 2 tsp. minced garlic
- 1 tsp. ground ginger
- 1 bag coleslaw mix
- 1 Tbsp. sesame oil
- 1 Tbsp. rice vinegar
- 1 Tbsp. low sodium soy sauce
- 1 Tbsp. teriyaki sauce
- 1 Tbsp. honey
- 16 wonton wrappers
- Sweet chili sauce
- Chopped cilantro (optional)
- Sesame seeds (optional)
Instructions
- Prepare the chicken marinade by mixing teriyaki sauce, soy sauce, sesame oil, minced garlic, and ground ginger in a Ziplock bag with chicken.
- Refrigerate the marinated chicken for at least 1 hour.
- Preheat oven to 375°F and bake wonton wrappers shaped in a muffin tin for 7-9 minutes.
- Cook the marinated chicken in a skillet over medium heat until fully cooked.
- Prepare the Asian coleslaw by mixing coleslaw mix with sesame oil, rice vinegar, soy sauce, teriyaki sauce, and honey.
- Assemble the tacos by filling wonton shells with chicken and topping with coleslaw and sweet chili sauce.
Notes
Marinate the chicken longer for enhanced flavor.
Watch wonton wrappers closely while baking to prevent burning.
Experiment with different sauces for personalized taste.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg