Copycat Crispy Wonton Tacos

Filling Ingredients

• 1 pound Ground chicken breasts or finely diced
• ¼ Cup Kikkoman Stir Fry Sauce
• ½ Cup Sesame Vinaigrette Dressing
• 2 Tablespoons Olive Oil
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Teriyaki Sauce

Wonton Taco Shells

• 12 Wonton Wrappers
• cooking spray (or any neutral oil)
• Aluminum Foil

Coleslaw Ingredients

• ½ Cup Coleslaw Dressing
• 2 Cups Shredded cabbage

Toppings

• 4 Tablespoons Green Onions Thinly Sliced, to serve
• 4 Tablespoons Fresh Cilantro Roughly Chopped, to serve
• Sweet chili sauce, to serve

1. Preheat the oven to 425°F 
2. In a medium size bowl, combine the shredded cabbage and coleslaw dressing, mix well and set aside or place in the refrigerator.
3. Make 4-6 foil block molds to hold and shape wonton wrapper shells for baking. The molds should be around  3” tall x 2” wide (see photo). Place foil molds on top of the baking sheet and set aside.
4. Spray wonton wrappers with cooking spray or brush/rub with a bit of oil on both sides of each wrapper
5. Drap the wonton wrappers over foil molds (see photo) and bake 5-6 minutes at 425F or until wraps are brown and crisp. Cool for 5 minutes before removing shells from the foil mold.  Set the wonton taco shells aside on a lined baking sheet. 
6. Cook your diced or ground chicken in a large skillet until no pink is showing (about 6-8 minutes). Next, add the stir fry sauce, 6 tablespoons of sesame dressing, soy sauce, and teriyaki sauce. Tossing frequently until cooked and warmed through.
7. Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce and sprinkle with cilantro and green onions. Serve and enjoy!

Notes: 

If you want to fry the wonton wrappers, click HERE for a video *not my video*