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 TACO CUPS

Wonton Taco Cups image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 12 taco cups

Number Of Ingredients 12

Ingredients

2 tablespoons salted butter, melted
12 wonton wrappers
One 15-ounce can black beans, drained and rinsed
One 4-ounce can diced green chiles, drained
2 teaspoons chili powder
Juice of 1/2 lime
1/2 cup grated Monterey Jack cheese
1/2 small avocado, diced
1/3 cup pico de gallo
1/4 cup sour cream
Hot sauce, if desired
1/4 cup fresh cilantro leaves

Steps:

For the wonton cups: Preheat the oven to 375 degrees F.
Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

APPLEBEE'S WONTON CHICKEN TACOS RECIPE - (3.8/5)

Applebee's Wonton Chicken Tacos Recipe - (3.8/5) image

Provided by Tom421

Number Of Ingredients 11

Ingredients

2 tablespoons stir-fry sauce, any brand
4 tablespoons Asian sesame vinaigrette dressing
1 tablespoon olive oil
4 tablespoons coleslaw dressing
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 to 4 wonton wrappers
2 tablespoons green onion tops
fresh cilantro, to taste
1 cup cooked chicken breast, diced
1 cup shredded cabbage

Steps:

Brush the wonton wrappers with olive oil, drape them over the side of a baking dish, bake at 350°F for 5 minutes Toss the chicken in the stir-fry sauce 3 tablespoons Asian dressing, soy sauce, and teriyaki sauce, pour into a frying pan and heat until cooked through. Shred cabbage, stir in the coleslaw dressing, fill each wonton with meat mix, top with slaw, add chopped green onions and cilantro.

SASSY WONTON TACOS

Sassy Wonton Tacos image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 small square wonton wrappers (see Cook's Note)
1 cup dry coleslaw mix
2 tablespoons chopped fresh cilantro
2 tablespoons low-fat sesame ginger dressing (recommended: Newman's Own Lighten Up!)
4 ounces cooked and shredded (or finely chopped) skinless lean chicken breast
2 tablespoons BBQ sauce with about 45 calories per 2-tablespoon serving

Steps:

Preheat the oven to 400 degrees F. To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep the wontons from overlapping.) Bake them until just crispy enough to hold their shape, about 3 minutes. Remove the pan from the oven, but leave the oven on. Carefully remove the shells and gently open them to form "tacos." Set aside. In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave for about 1 minute, until slightly softened. Set aside. In another bowl, combine chicken with BBQ sauce; mix well and set aside. Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed by the slaw, about 1 tablespoon of each per shell. Lay the filled won tons gently on their sides on the baking sheet. Spray the shells lightly with nonstick spray. Bake for about 5 minutes, until warm and crunchy. Let them cool slightly and serve!

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