Ingredients

2 chicken breasts, finely diced

2 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp soy sauce

2 cloves garlic, minced

1 tsp minced fresh ginger

1 (397g) bag coleslaw

4 green onions, thinly sliced

1 tbsp sesame oil (for coleslaw)

1 tbsp rice vinegar

1 tbsp soy sauce (for coleslaw)

1 tbsp honey

16 Wonton wrappers

Sweet chili sauce, to serve

Chopped cilantro, to serve

Sesame seeds, to serve

Instructions

Step 1: Preheat the oven to 375°F. Lightly spray or brush the wonton wrappers with cooking spray or oil, then drape them over the sides of a 9×13 inch baking dish. Bake for 7-8 minutes, watching closely to prevent burning. Remove from the oven and gently pull the wrappers apart while still pliable to make them easier to fill. Return to the oven and bake for another 7-8 minutes until crispy.

Step 2: In a large bowl, combine the diced chicken with hoisin sauce, 1 tablespoon sesame oil, soy sauce, minced garlic, and ginger. Heat a large skillet over high heat and sauté the chicken mixture for 7-8 minutes, stirring frequently until the chicken is fully cooked.

Step 3: While the chicken cooks, prepare the coleslaw by mixing the coleslaw bag, green onions, 1 tablespoon sesame oil, rice vinegar, soy sauce, and honey together in a large bowl until well combined.

Step 4: Fill the crispy wonton shells with the cooked chicken mixture, then top with the prepared coleslaw. Drizzle sweet chili sauce over each taco and garnish with chopped cilantro and sesame seeds. Serve immediately and enjoy!

Tips & Variations

For extra crunch, add chopped peanuts or water chestnuts to the coleslaw mixture.

Substitute chicken breasts with ground chicken or turkey for easier cooking.

Use gluten-free soy sauce to make this recipe gluten-sensitive friendly.

If you prefer a milder flavor, reduce the hoisin sauce or omit the ginger.

Try adding sliced avocado or shredded carrots to the coleslaw for added texture and color.

Storage

Store leftover chicken mixture and coleslaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a skillet or microwave before assembling. Keep wonton shells unfilled and store in an airtight container at room temperature to maintain crispiness. Assemble tacos just before serving to avoid sogginess.

FAQs

Can I prepare the wonton shells ahead of time?

Yes, you can bake the wonton shells a few hours in advance and store them in an airtight container at room temperature. This keeps them crispy and ready to fill when serving.

What can I use instead of wonton wrappers?

If wonton wrappers are unavailable, try using small flour tortillas or crispy taco shells as alternatives, though the texture and flavor will differ slightly.