Ingredients
For the Chicken Filling:
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2 cups cooked chicken breast, shredded or diced
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2 tablespoons soy sauce
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2 tablespoons sweet chili sauce
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1 tablespoon hoisin sauce
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1 teaspoon sesame oil
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2 cloves garlic, minced
For the Slaw:
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1 cup shredded green cabbage
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1 cup shredded purple cabbage
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½ cup shredded carrots
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2 tablespoons rice vinegar
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1 tablespoon honey
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1 teaspoon sesame oil
For the Wonton Shells:
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12 wonton wrappers
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1 tablespoon olive oil or cooking spray
Toppings:
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Sweet chili sauce drizzle
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Chopped green onions
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Sesame seeds
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Fresh cilantro (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly brush wonton wrappers with olive oil and drape them over the bars of an oven rack or muffin tin to form taco shapes.
Bake the wonton wrappers for 6–8 minutes until golden and crispy. Remove and let cool.
In a skillet over medium heat, combine shredded chicken, soy sauce, sweet chili sauce, hoisin sauce, sesame oil, and garlic. Cook for 3–4 minutes until heated through and coated in sauce.
In a bowl, mix cabbage, carrots, rice vinegar, honey, and sesame oil to create a quick slaw.
Fill each wonton shell with chicken mixture, top with slaw, and drizzle with sweet chili sauce. Garnish with green onions and sesame seeds.
Notes
Avoid overbaking the wonton wrappers—they cook quickly and can burn if left in the oven too long.