BBQ Chicken Wonton Tacos with Sesame Slaw
Inspired by [Health.com|http://www.health.com/health/m/recipe/0,,50400000113852,00.html]
Yields: 10-12 appetizer-size tacos
Ingredients
- For the Shells:
- 12 wonton wrappers
- cooking spray
- For the Chicken Filling:
- 8 ounces chicken breast, cooked and finely chopped (about 2 cups)
- 3 tablespoons barbecue sauce
- For the Slaw:
- 2 cups shredded cabbage/coleslaw mix
- 1/2 cup cilantro, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- pinch of salt
- Sriracha, for serving (optional)
Instructions
Preheat oven to 400. Using a deep, high-sided baking dish (or [taco rack|http://www.amazon.com/Chicago-Metallic-Baked-Taco-Rack/dp/B00004R90X/ref=sr16?ie=UTF8&qid=1359337577&sr=8-6&keywords=taco+pan]), lay the wonton wrappers on the diagonal over the sides of the pan. It's ok if they overlap a little bit. Depending on the size of your pan, you may need to do a couple batches. Spray the wrappers with cooking spray. Bake for 4-5 minutes, until lightly golden. Remove from pan and repeat as needed. The wrappers crisp up more as they cool.
In a bowl, mix together the chopped chicken and barbecue sauce. Set aside.
In another bowl, mix together the cabbage/coleslaw mix and cilantro. In a small bowl, stir together the mayonnaise, vinegar, sesame oil, ginger, and salt until smooth and combined. Pour over the cabbage/cilantro and toss to coat. (Make this just prior to assembling the tacos because you'll want it to stay crisp).
!To Assemble the Tacos:
Place a tablespoon or two of the barbecue chicken into the warm baked wonton shells. Top with the sesame slaw. Top with a few drops of Sriracha, if using. Serve promptly.