Honey Lime Chicken Wonton Tacos
Crispy wonton tacos filled with savory honey lime chicken and topped with a fresh cabbage slaw, offering a perfect blend of textures and flavors for any gathering.
Equipment
- 1 muffin pan for shaping wonton wrappers
- 1 large skillet
- 1 mixing bowl
- 1 small bowl for dressing
Ingredients
- 24 wonton wrappers
- Cooking spray
- 1 lb ground chicken
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ¼ cup chopped green onions
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- Optional: chopped cilantro and sesame seeds for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly spray a muffin pan with cooking spray.
- Gently press one wonton wrapper into each muffin cup to form a taco shell and spray tops with cooking spray.
- Bake for 8-10 minutes until golden and crispy, then set aside to cool.
- In a large skillet over medium heat, cook ground chicken until no longer pink, breaking it up while cooking.
- Drain excess fat if needed, then stir in soy sauce, hoisin sauce, sesame oil, garlic powder, ground ginger, brown sugar, salt, and pepper.
- Cook for 3-4 minutes more until chicken is well coated and heated through.
- In a mixing bowl, combine shredded cabbage, carrots, and green onions.
- In a small bowl, whisk mayonnaise, rice vinegar, and honey, then drizzle over the slaw and toss to coat.
- Spoon chicken filling into each wonton shell and top with the slaw mixture.
- Garnish with chopped cilantro and sesame seeds if desired and serve immediately.
Notes
- Avoid overbaking shells to prevent brittleness.
- Ensure filling is thick to keep shells crisp.
- Assemble tacos just before serving for best texture.