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Crispy wonton taco bowls filled with teriyaki chicken and fresh slaw on a platter

Teriyaki Chicken Wonton Taco Bowls

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 12 wonton wrapper s
  • 1 lb boneless skinless chicken breast, diced into small pieces
  • 0.5 cup teriyaki sauce
  • 1 tbsp vegetable oil
  • 2 cups shredded coleslaw mix
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 green onions , thinly sliced
  • 1 tsp toasted sesame seeds
  • Cooking spra y

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Lightly spray a standard 12-cup muffin tin with cooking spray.
  3. Press one wonton wrapper into each muffin cup, pleating the edges to form a bowl shape.
  4. Bake the wonton shells for 6 to 8 minutes or until the edges are golden brown and crispy. Remove from oven and set aside to cool.
  5. Heat vegetable oil in a large skillet over medium-high heat. Add the diced chicken and cook for 5 to 7 minutes until cooked through and lightly browned.
  6. Add the teriyaki sauce to the skillet and simmer for 2 to 3 minutes until the sauce has thickened and coated the chicken thoroughly.
  7. In a separate bowl, toss the coleslaw mix with rice vinegar and sesame oil until evenly coated.
  8. To assemble, place a small amount of the slaw mixture into each baked wonton shell.
  9. Top the slaw with a spoonful of the teriyaki chicken.
  10. Garnish with sliced green onions and toasted sesame seeds before serving.