Baked wonton shells filled with sweet-savory shredded chicken and tangy cabbage slaw. A fun and crispy appetizer or snack.
Ingredients
- 12 wonton wrappers
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- ½ pound cooked chicken breast, shredded
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon grated fresh ginger
- ½ cup shredded cabbage
- ¼ cup shredded carrots
- 2 green onions, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ¼ cup chopped cilantro
- 1 tablespoon sesame seeds (optional)
- Olive oil spray
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Instructions
- Preheat oven to 375°F (190°C). Lightly spray muffin tin with olive oil.
- Press wonton wrappers into muffin cups to form taco shells.
- Bake for 6–8 minutes, until golden and crispy.
- In a skillet over medium heat, cook chicken with soy sauce, hoisin sauce, sesame oil, garlic, and ginger.
- In a bowl, mix cabbage, carrots, green onions, vinegar, and honey to create slaw.
- Fill each wonton shell with a spoonful of warm chicken mixture.
- Top with slaw and garnish with cilantro and sesame seeds.
- Serve immediately while crispy.
Notes
- Marinate chicken 30+ minutes for deeper flavor.
- Assemble just before serving to keep shells crisp.
- Use rotisserie chicken for a quick shortcut.
