Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 36 wonton wrappers
- 2 tablespoons olive oil
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup sweet chili sauce
- 2 tablespoons sesame seeds (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- In a medium bowl, combine ground chicken, soy sauce, sesame oil, ground ginger, garlic powder, and black pepper. Mix well.
- Press each wonton wrapper into a muffin tin cup to form a taco shell shape. Brush lightly with olive oil.
- Bake the wonton shells for 8-10 minutes, or until golden brown and crispy. Remove from oven and let cool slightly.
- While the wonton shells are baking, cook the seasoned ground chicken in a skillet over medium heat until fully cooked and browned (about 8-10 minutes). Drain any excess grease.
- Carefully remove the crispy wonton shells from the muffin tin. Fill each shell with the cooked ground chicken, shredded lettuce, shredded carrots, and chopped green onions.
- Drizzle sweet chili sauce over the tacos and sprinkle with sesame seeds (if using). Serve immediately.
Notes
For spicier tacos, add a pinch of red pepper flakes to the chicken mixture. Wonton tacos are best served immediately to maintain their crispiness. To store, keep the wonton shells separate from the filling to prevent them from getting soggy. You can bake the wonton shells a few hours in advance and store them in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg