Crispy Wonton Chicken Tacos Recipe

Serves: 3 to 4

Ingredients:

For the Wonton Tacos:

• 1 (12 oz) package Nasoya Wonton Wraps
• 1 chicken breast (substitute with plant-based protein for a vegan option)
• 1 1/2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 3 tablespoons San J Again BBQ Sauce or Hoisin Sauce
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon sesame seeds (optional)
• 2 tablespoons vegetable oil or oil spray

For the Asian Slaw:

• 2 cups red cabbage, loosely packed and thinly sliced
• 4 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey

Optional Garnish:

• Sriracha sauce
• Additional sesame seeds

Instructions:

1. Prepare the Chicken:
   • Preheat your oven to 350°F (177°C).
   • Cut the chicken into small cubes. In a mixing bowl, combine chicken, sesame oil, soy sauce, BBQ or Hoisin sauce, minced ginger, garlic, red pepper flakes, and sesame seeds.
   • In a large skillet over medium heat, heat 1 tablespoon of oil. Add the chicken mixture and sauté for 3 to 5 minutes until fully cooked.
2. Make the Asian Slaw:
   • In a bowl, mix thinly sliced red cabbage, green onions, and fresh cilantro.
   • Whisk together sesame oil, rice vinegar, soy sauce, and honey. Pour over the cabbage mixture and toss to coat evenly.
3. Crisp the Wonton Wraps:
   • Lightly oil both sides of the wonton wraps. Drape them over the sides of a 9×13 inch baking pan to create a taco shape.
   • Bake in the preheated oven for 3 to 5 minutes or until the edges are crisp.
4. Assemble the Tacos:
   • Spoon the cooked chicken into each wonton taco shell.
   • Top with a generous helping of Asian slaw.
   • If desired, drizzle with Sriracha and sprinkle additional sesame seeds for extra flavor and crunch.

Serve immediately and enjoy a fusion of flavors with these unique Wonton Chicken Tacos, perfect for a quick dinner or a fun party appetizer.