Ingredients
7
7 servings
- •0.33333334326744 head red cabbage, sliced and chopped
- •4 small carrots, peeled and grated
- •0.25 cup coleslaw dressing
- •0.25 cup red wine vinegar
- •2 tablespoons soy sauce
- •2 tablespoons teriyaki sauce
- •2 tablespoons sesame oil
- •1 pound ground chicken
- •0.25 cup stir-fry sauce
- •14 wonton wrappers
Instructions
- Mix together cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, 1 hour to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, 5 to 7 minutes. Pour in stir-fry sauce. Cover the skillet, reduce heat to low, and simmer.
- While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
- Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
- Enjoy!
Nutritional Facts
Per 7 servings
- Calories: 245
- Carbohydrate: 21g
- Fat: 10g
- Fiber: 3g
- Protein: 18g
- Sugar: 7g
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