Ingredients
Scale
- 2 boneless, skinless chicken breasts, thinly sliced
- 1/4 cup teriyaki sauce
- 1 tbsp sesame oil (divided)
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
- 12 wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds
- 2 tbsp chopped cilantro
Instructions
- Marinate the sliced chicken in teriyaki sauce, 1/2 tablespoon of sesame oil, soy sauce, minced garlic, and grated ginger for 10 minutes.
- Heat a skillet over medium heat and cook the marinated chicken until it is fully done, about 5-7 minutes.
- In a bowl, toss together the coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining 1/2 tablespoon of sesame oil.
- Lightly fry the wonton wrappers in oil for about 20-30 seconds on each side until they turn crispy.
- Fill each crispy wonton with cooked chicken and coleslaw, then drizzle with sweet chili sauce.
- Garnish the tacos with sesame seeds and chopped cilantro before serving.
Notes
Best served immediately after assembling. Store leftovers separately to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: None
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: tacos, chicken, wontons, crispy, Asian fusion, quick meal