Asian Chicken Wonton Tacos Recipes

CHICKEN WONTON TACOS

Chicken Wonton Tacos image

Light and tasty, these make a great appetizer or a quick and easy main dish! Kids love them! Finally a dish that makes use of ground chicken but not so far-fetched. I bake the wonton wrappers to save time and it eliminates most of the fat. Although time-consuming, you can fry wrappers in sesame or olive oil for the extra flaky shells, folded in a triangle for about 1 minute on each side. I loved the ones at Applebee's® and decided to attempt a home version. I was extremely pleased with the healthier version! Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.

Provided by OdaMae

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 1h30m

Yield 7

Number Of Ingredients 10

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

Steps:

Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
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.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 21.1 g, Cholesterol 43.8 mg, Fat 9.7 g, Fiber 2.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 754.8 mg, Sugar 7 g

WONTON TACOS

Wonton Tacos image

Absolutely loved by the 9 of us!! My daughter Lisa and I had these at Applebee's. She found the recipe at http://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...

Provided by Linda Tarpening

Categories Poultry Appetizers

Time 1h30m

Number Of Ingredients 14

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
FOR COLE SLAW MIX
1 c coleslaw mix
1 1/2 Tbsp kraft asian toasted sesame dressing

Steps:

1. In 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.
2. In 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.
3. Heat 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.
4. To 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.

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