Chicken Wonton Tacos
What You Will Need
Ingredients
- 2 cups chicken, cooked and shredded
- 1 bag (14 oz.) coleslaw mix
- 2 Tbsp. green onion (sliced thin)
- 16 wonton wrappers
- 1 Tbsp. fresh cilantro (minced)
- 1 Tbsp. sesame seeds
Marinade
- 3 Tbsp. Lee Kum Kee Hoisin Sauce
- 1 tsp. Lee Kum Kee Minced Garlic
- 1 tsp. lime juice
Seasoning
- Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), to taste
Sauce Mix
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- 1 Tbsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
- 1/2 tsp. Lee Kum Kee Minced Ginger
- 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 1 Tbsp. sugar
- 1 tsp. lime juice
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/E9oAN6qBRtc
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Prep Chicken: In a medium bowl, mix all marinade ingredients and chicken together. Set aside.
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Make Coleslaw: In a medium bowl, mix the coleslaw and green onions together. In a small bowl, whisk together all sauce mix ingredients and pour over the coleslaw and toss well. Cover and keep in the refrigerator until needed.
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Make Tacos: Preheat oven to 375°F. Place the wonton wrappers over the edge of a 9×13-inch pan and spray with cooking spray. Bake until lightly browned, about 7 minutes, keeping a close eye on them to prevent burning.
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Spoon the chicken evenly into the wontons.
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Top each one with coleslaw. Garnish with a drizzle of Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and a sprinkle of cilantro and sesame seeds. Enjoy!
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