Ingredients
Scale
- 14 wonton wrappers
- 1 pound ground chicken
- 0.333 head red cabbage, sliced and chopped
- 4 small carrots, peeled and grated
- 0.25 cup coleslaw dressing
- 0.25 cup red apple vinegar
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 2 tablespoons sesame oil
- 0.25 cup stir-fry sauce
Instructions
- In a large bowl, mix red cabbage, grated carrots, coleslaw dressing, red apple vinegar, soy sauce, and teriyaki sauce until well combined. Refrigerate for at least one hour.
- Preheat the oven to 350°F (175°C).
- Heat sesame oil in a skillet over medium heat. Cook ground chicken until browned (about 5-7 minutes) and stir in stir-fry sauce; reduce heat to low.
- Shape wonton wrappers into taco forms using an inverted muffin tin and bake for about 4-5 minutes until firm.
- Fill each wonton shell with the cooked chicken mixture and top generously with coleslaw.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 2 tacos (130g)
- Calories: 320
- Sugar: 6g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg