My friend Jen sent me this recipe which she found at The Girl on Bloor and though mine didn’t end up looking as nice as the ones in the picture – I can tell you that they were delicious. I switched out some ingredients for stuff I generally have in my cupboard – and the whole family loved them. And I must say – pretty quick and easy to throw together for a weeknight meal which is a definite plus. Enjoy.
Ingredients for Chicken Filling:
4 chicken breasts (this fed my family of 5), diced
2 T Hoisin sauce
1 T olive oil
1 T soy sauce
4 cloves garlic, minced
1 t. minced fresh ginger
Ingredients for Cole Slaw:
1 bag of pre-made coleslaw
4 green onions, thinly sliced
1 T olive oil
1 T apple cider vinegar
1 T soy sauce
1 T honey
Tacos and Toppings:
16 Wonton wrappers (I found these pre-packaged in the produce section near the bean sprouts)
Sweet chili sauce, to serve
Chopped fresh cilantro, to serve
Sesame seeds, to serve
Heat oven to 375F. Brush both sides of the wonton wrappers with a bit of olive oil and place inside wells of a muffin tin and bake for 8 to 10 minutes being careful not to burn. Once cooked, place wontons in a lasagna dish.
Mix chicken in large bowl along with hoisin sauce, olive oil, soy sauce, garlic and ginger. Heat a large pan over high heat and sauté chicken for 7 to 8 minutes, tossing until cooked through. Meanwhile, mix cole slaw ingredients together in another large bowl.
Spoon chicken mixture into the cooked wontons, topping with coleslaw mixture. Then drizzle with sweet chili sauce and sprinkle with cilantro and sesame seeds.