- March 8, 2013 at 12:10 pm #315745
Fry the wonton wrappers in sesame or olive oil for the extra flaky shells, (folded in triangles)
- 1/3 head red cabbage, sliced and chopped
- 4 small carrots, peeled and grated
- 1/4 cup coleslaw dressing
- 1/4 cup red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 2 tablespoons sesame oil
- 1 pound ground chicken
- 1/4 cup stir-fry sauce
- 14 wonton wrappers
Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes.
Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin or fry them if you like the crispy texture.
Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.
- March 8, 2013 at 1:07 pm #437750
I see the title but not the recipe! Do you have the recipe or do you want the recipe? Thanks; Virginia
- March 8, 2013 at 5:44 pm #437753
Please share the recipe…It sounds like something I’d like to try. 😉
- March 8, 2013 at 6:10 pm #437755
wow, i had the recipe in there, i copied and pasted. hummm….
here it is again. sorry everyone.
4 breaded chicken breast fillets
1 romaine heart
1 1/2 Cup coleslaw mix (or finely shredded cabbage)
1/3 Cup toasted almond slivers slices -(blanched almonds)
1/2 Cup chow mein noodles
1/2 Cup Vinegar
1/2 Cup Sugar
3/4 Tsp salt
1 Tsp dry mustard
1/4 Cup spanish onion, diced
1 Cup canola oil
I baked my chicken fillets, then cut them like chicken fingers, breaded with Drake’s and fried until crispy. then i cubed the chicken.
To make dressing, combine everything but the oil in a blender of food processor and process until liquified.
Continue to blend and slowly drizzle in the oil until blended.
To be really authentic, make coleslaw with the cabbage and the dressing first and top it with the lettuce, almonds and noodles. Then cut up the chicken and add to salads.
I’ve had good results by layering first the romaine then the cabbage, almonds, chicken and dressing.
This should make 3 or 4 salads.
- March 9, 2013 at 1:22 pm #437756
- March 9, 2013 at 8:31 pm #437770
- March 9, 2013 at 10:29 pm #437780
sorry, it has been a bad month, but i am getting better.
one thought about the onions in the dressing. i didnt have spanish onions. i used green onions. i put the tops in too and it turned green. i have to say the green onions made this dressing so much better.
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