CHICKEN WONTON TACOS
Light and tasty, these make a great appetizer or a quick and easy main dish! Kids love them! Finally a dish that makes use of ground chicken but not so far-fetched. I bake the wonton wrappers to save time and it eliminates most of the fat. Although time-consuming, you can fry wrappers in sesame or olive oil for the extra flaky shells, folded in a triangle for about 1 minute on each side. I loved the ones at Applebee's® and decided to attempt a home version. I was extremely pleased with the healthier version! Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.
Provided by OdaMae
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h30m
Yield 7
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 21.1 g, Cholesterol 43.8 mg, Fat 9.7 g, Fiber 2.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 754.8 mg, Sugar 7 g
SASSY WONTON TACOS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep the wontons from overlapping.) Bake them until just crispy enough to hold their shape, about 3 minutes. Remove the pan from the oven, but leave the oven on. Carefully remove the shells and gently open them to form "tacos." Set aside. In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave for about 1 minute, until slightly softened. Set aside. In another bowl, combine chicken with BBQ sauce; mix well and set aside. Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed by the slaw, about 1 tablespoon of each per shell. Lay the filled won tons gently on their sides on the baking sheet. Spray the shells lightly with nonstick spray. Bake for about 5 minutes, until warm and crunchy. Let them cool slightly and serve!
THAI WONTON TACOS
The perfect blend of asian seasonings make a perfect wonton taco. Serve these as appetizers, or an entire meal! They're sure to be a hit with all of your guests.
Provided by Cookie Lane
Categories < 60 Mins
Time 50m
Yield 6 wontons, 5 serving(s)
Number Of Ingredients 22
Steps:
- FOR SLAW.
- Add all vegetable ingredients together, toss with rice vinegar and salt, cover and set aside.
- FOR SAUCE.
- Heat up olive oil in frying pan.
- Lightly toast sesame seeds.
- Combine all ingredients in pan, bring to a boil. Turn heat to low and simmer.
- FOR MEAT.
- Cook cubed chicken or pork until almost done.
- Add simmering sauce to meat. Cook through.
- FOR WONTONS.
- Heat oil to frying temperature.
- Fry wontons in a "taco" shape (I find this is most easily done by letting the wontons cook for a second or two, then folding them in half. Make sure you leave enough space to put the meat filling in the taco and not seal them shut).
- Assemble wontons by adding meat filling in center. Sprinkle with slaw that has been set aside.
Nutrition Facts : Calories 1017.2, Fat 70.4, SaturatedFat 12, Cholesterol 81.2, Sodium 1141.6, Carbohydrate 60.4, Fiber 7.2, Sugar 18.3, Protein 39.6
JOHNNY GARLIC'S AHI WON TACOS
Steps:
- In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.
- In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.
- To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
- In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
- Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
- Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.
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