Wonton Chicken Tacos
Serves 3 to 4
- 1 12 oz Package of Wonton Wraps (Nasoya Wonton Wraps/)
- 1 Chicken Breast (may substitute for plant base protein)
- 1 1/2 Tablespoon Sesame Oil
- 1 Tablespoon Soy Sauce
- 3 Tablespoons San J Again BBQ Sauce or Hoisin Sauce (BBQ Sauce)
- 1 Tablespoon Fresh Ginger (minced)
- 3 Garlic Cloves (minced)
- 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Sesame Seeds (Optional)
- 2 Tablespoon Oil or Oil Spray
Asian Slaw
- 2 (loosely packed) Cups Red Cabbage
- 4 Green Onions
- 1/4 Cup Fresh Cilantro
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Honey
Optional; Finish off with Sriracha
- Preheat oven to 350F
- Dice up the chicken into small pieces. In a bowl add; chicken, sesame oil, soy sauce, bbq sauce or hoisin sauce, fresh ginger, garlic, red pepper flakes, and sesame seeds.
- In a large pan over medium heat, add 1 tablespoon oil and the chicken mixture. Cook for 3 to 5 minutes until thoroughly cooked through.
- Chop the cabbage into small 2 inch long thin slices. Dice the green onion and add both to a small bowl. Add in chopped fresh cilantro, sesame oil, rice vinegar, soy sauce and honey. Mix well.
- Oil the wonton wraps on both side lightly and drape over the sides of a 9×13 baking pan. Bake for 3 to 5 minutes until crispy.
- Add the chicken o the wonton, followed by the asian slaw, and optional sriracha and sesame seeds for garnish.
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