Ingredients
Scale
- 14 wonton wrappers
- 1 lb ground chicken
- 0.333 head red cabbage, sliced
- 4 small carrots, grated
- 2 tbsp sesame oil
- 0.25 cup coleslaw dressing
- 0.25 cup red apple vinegar
- 2 tbsp soy sauce
- 2 tbsp teriyaki sauce
- 0.25 cup stir-fry sauce
Instructions
- In a mixing bowl, combine sliced cabbage, grated carrots, coleslaw dressing, red apple vinegar, soy sauce, and teriyaki sauce. Mix well and refrigerate for at least one hour.
- Preheat your oven to 350°F (175°C).
- Heat sesame oil in a skillet over medium heat. Add ground chicken and cook until browned (5-7 minutes). Stir in stir-fry sauce and let simmer.
- Shape wonton wrappers into taco forms using an inverted muffin tin and bake for about 4-5 minutes until lightly browned.
- Assemble tacos by filling each shell with the chicken mixture and topping with prepared slaw.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-influenced
Nutrition
- Serving Size: 1 taco (approx. 60g)
- Calories: 160
- Sugar: 3g
- Sodium: 375mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 60mg