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
- head red cabbage, sliced and: 0.33333 piece (chopped)
- carrots: 4 piece (grated)
- coleslaw dressing: 0.25 cup
- red wine vinegar: 0.25 cup
- soy sauce: 2 Tbsp
- Teriyaki sauce: 2 Tbsp
- sesame oil: 2 Tbsp
- ground chicken: 1 pound
- stir-fry sauce: 0.25 cup
- wonton wrappers: 14 piece
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C).
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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. Dotdash Meredith Food Studios
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While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
