Chicken Wonton Tacos

Recipe View In a large bowl, combine the sliced red cabbage, grated carrots, coleslaw dressing, red wine vinegar, soy sauce, and teriyaki sauce. Mix well to ensure all ingredients are evenly coated. Cover and refrigerate to allow the flavors to meld, ideally for at least 1 hour, or up to overnight. (Time: 1 hour to overnight)

Recipe View Preheat your oven to 350 degrees F (175 degrees C).

Recipe View Heat sesame oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it apart with a spoon, until browned and fully cooked. (Time: 5-7 minutes). Stir in the stir-fry sauce, cover the skillet, reduce the heat to low, and let it simmer gently.

Recipe View While the chicken mixture simmers, prepare the wonton wrappers. Gently shape each wrapper into a taco form and arrange them between the cups of an inverted muffin tin to help them hold their shape during baking.

Recipe View Place the muffin tin with the wonton wrappers in the preheated oven and bake until the wrappers are firm and lightly golden brown. (Time: 4-5 minutes). Remove from the oven and let them cool slightly.

Recipe View Carefully spoon 2 to 3 tablespoons of the chicken mixture into each baked wonton taco shell. Top with a generous serving of the prepared slaw.

Recipe View Serve immediately and enjoy!