Wonton Tacos Recipes

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.

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

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.

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!