Ingredients
- Chicken breasts, boneless and skinless: 1 pound
- Wonton wrappers: 24
- Napa cabbage, shredded: 4 cups
- Carrots, shredded: 1 cup
- Cilantro, chopped: 1/4 cup
- Sesame ginger dressing: 1/2 cup
- Sweet chili sauce: 1/4 cup
- Black sesame seeds: 1 tablespoon
Instructions
- Step 1: Cook the chicken. Grill, bake, or pan-fry the chicken breasts until fully cooked and no longer pink inside (165°F internal temperature). Let cool slightly, then shred with two forks.
- Step 2: Prepare the slaw. In a large bowl, combine the shredded Napa cabbage, shredded carrots, and chopped cilantro. Toss with the sesame ginger dressing until evenly coated.
- Step 3: Assemble the tacos. Place a small amount of shredded chicken onto each wonton wrapper.
- Step 4: Top the chicken with the prepared slaw.
- Step 5: Drizzle each taco with sweet chili sauce and sprinkle with black sesame seeds.
Notes
- Store the components separately in airtight containers to prevent soggy wontons.
- For best results, reheat the chicken separately and add fresh slaw to maintain the taco's crisp texture.
- Garnish with a few extra cilantro sprigs and a side of sriracha mayo for an extra kick.
- Don't overcrowd the wontons with chicken; a little goes a long way to prevent them from breaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American