Description
Make fun mini appetizer tacos out of baked wonton wrappers. Stuff them with tangy barbecue chicken and top with a flavorful sesame cilantro slaw. Great finger food for sporting events.
Ingredients
- FOR THE SHELLS:
- 12 whole Wonton Wrappers
- FOR THE FILLING:
- 8 ounces, weight Chicken Breast, Cooked And Finely Chopped
- 3 Tablespoons Barbecue Sauce
- FOR THE SLAW:
- 2 cups Shredded Cabbage Or Coleslaw Mix
- ½ cups Cilantro, Chopped
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Rice Wine Vinegar
- 1 teaspoon Sesame Oil
- ½ teaspoons Ground Ginger
- 1 pinch Salt
- Sriracha Sauce, To Serve (optional)
Preparation
For the shells:
Preheat oven to 400ºF. Using a deep, high-sided baking dish (or taco rack), lay the wonton wrappers on the diagonal over the sides of the pan. It’s ok if they overlap a little bit. Depending on the size of your pan, you may need to do a couple batches. Spray the wrappers with cooking spray. Bake for 4-5 minutes, until lightly golden. Remove from pan and repeat as needed. The wrappers crisp up more as they cool.
For the filling:
In a bowl, mix together the chopped chicken and barbecue sauce. Set aside.
For the slaw:
In a bowl, mix together the cabbage/coleslaw mix and cilantro. In a small bowl, stir together the mayonnaise, vinegar, sesame oil, ginger, and salt until smooth and combined. Pour over the cabbage/cilantro and toss to coat. (Make this just prior to assembling the tacos because you’ll want it to stay crisp.)
To assemble the tacos:
Place a tablespoon or two of the barbecue chicken into the warm baked wonton shells. Top with the sesame slaw. Top with a few drops of Sriracha, if using. Serve promptly.
Inspired by Health.com.
