Wonton Tacos
By
Linda Tarpening
@nothinggold
1
Absolutely loved by the 9 of us!! My daughter Lisa and I had these at Applebee's. She found the recipe at blogchef.net. A timesaving tip...Freeze the chicken breast for about 2 hours before cutting. Makes it so much easier. Also..I just fry the papers flat. Couldn't get them shaped correctly. Turns out you can pile on more of the marinated cole slaw and chicken that way!!
Ingredients
- 1 lb
- chicken breasts cut chopped very small
- 2 Tbsp
- olive oil
- 4 Tbsp
- kikoman stir fry sauce
- 8 Tbsp
- kraft asian toasted sesame dressing
- 2 Tbsp
- soy sauce
- 2 Tbsp
- teriyaki sauce
- 10
- won ton wrappers
- oil for frying
- 4 Tbsp
- green onions sliced
- 4 Tbsp
- red onion
- 4 Tbsp
- cilantro, fresh
- 1 c
- coleslaw mix
- 1 1/2 Tbsp
- kraft asian toasted sesame dressing
FOR COLE SLAW MIX
Step-By-Step
1In a bowl or sealable plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour.
2In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside. TIP...the marinade softens the coleslaw. I recommend that you mix it about 10 minutes before serving.
3Heat olive oil in a wok over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the wok and transfer to a bowl. Add about 1/2 inch of oil to the wok over medium high. Fold the wonton wrappers into a triangle formation but do not seal. Place into the hot oil and fry until golden brown on one side. Turn once and fry until golden brown on the other side. Drain on paper towels.
4To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.
