Ingredients
⅓ head red cabbage, sliced and chopped
4 small carrots, peeled and grated
¼ cup coleslaw dressing
¼ cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons sesame oil
1 pound ground chicken
¼ cup stir-fry sauce
14 wonton wrappers
Directions
1
Mix together cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, 1 hour to overnight.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, 5 to 7 minutes. Pour in stir-fry sauce. Cover the skillet, reduce heat to low, and simmer.
4
While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
5
Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
6
Enjoy!
Notes
You can substitute chicken breast or ground turkey for ground chicken.
You can substitute green cabbage for red cabbage.
You can use plain yogurt instead of coleslaw dressing.
You can use olive oil instead of sesame oil.
For extra flaky shells, you can fold wrappers into triangles and fry them in sesame or olive oil for about 1 minute on each side.
For a spicy option, use red pepper flakes as desired in meat mixture.