Ingredients:
12 wonton wrappers
1 large chicken breast, diced
1 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
1 garlic clove, minced
1 tsp grated ginger
1 cup shredded cabbage or coleslaw mix
2 tbsp mayonnaise
1 tsp rice vinegar
1 green onion, chopped
1 tsp sesame seeds (optional)
Olive oil spray
Directions:
Make Wonton Shells: Preheat oven to 180°C (350°F). Lightly spray a muffin tin with olive oil. Place each wonton wrapper inside, pressing to form a taco shell shape. Bake for 7–8 minutes until crisp and golden.
Cook Chicken: In a skillet, heat sesame oil over medium heat. Add diced chicken, garlic, and ginger. Stir-fry for 5–7 minutes until cooked through. Add soy sauce and honey; cook for 1–2 minutes more.
Prepare Slaw: In a small bowl, mix shredded cabbage, mayonnaise, rice vinegar, and a pinch of salt.
Assemble Tacos: Fill each crispy wonton shell with the honey-soy chicken mixture, top with slaw, and garnish with green onions and sesame seeds.
Serve Immediately: Perfect as bite-sized party appetizers or a fun dinner option.
Nutritional Info (per 3 tacos):
Calories: 350 | Protein: 27g | Carbs: 26g | Fat: 14g | Fiber: 2g
