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Recipe Chicken Wonton Tacos

Chicken Wonton Tacos

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    20mins

30 minutes Recipe Video Fusion Chicken Vegetable Lunch Dinner Appetizer

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

Bottle of Lee Kum Kee Hoisin Sauce, a versatile Asian condiment for marinades, stir-fries, and dipping sauces.

Hoisin Sauces

Hoisin Sauce
Garlic

Other Specialty Sauces

Minced Garlic
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
2017 Panda Dipping Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Dipping Soy Sauce
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

How to make it

  1. https://www.youtube.com/embed/E9oAN6qBRtc
  2. Prep Chicken: In a medium bowl, mix all marinade ingredients and chicken together. Set aside.
  3. 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.
  4. 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.
  5. Spoon the chicken evenly into the wontons.
  6. 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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