Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
1 person made this
1/3 head red cabbage, sliced and diced
4 small carrots, peeled and grated
1/4 cup coleslaw dressing
1/4 cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons sesame oil
450g chicken mince
1/4 cup stir-fry sauce
14 wonton wrappers
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Directions Preparation:20min › Cook:10min › Extra time:1hour › Ready in:1hour30min
Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce and teriyaki together in a bowl then refrigerate until flavors blend, 1 hour to overnight.
Preheat oven to 180 degrees C.
Heat sesame oil in a frypan over medium heat. Cook and stir chicken mince in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover frypan, reduce heat to low, and simmer.
Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
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.
Chicken breast or turkey can be substituted for the chicken mince, if desired.