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Crispy baked wonton taco bowls filled with glazed teriyaki chicken and fresh cabbage slaw on a serving platter.
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Teriyaki Chicken Wonton Taco Bowls

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 12 square wonton wrappers
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1/2 cup premium teriyaki sauce
  • 1 tablespoon toasted sesame oil
  • 2 cups shredded cabbage coleslaw mix
  • 1 tablespoon rice vinegar
  • 1 teaspoon hone y
  • 1/4 cup sliced green onions
  • 1 tablespoon toasted sesame seeds
  • Non -stick cooking spray

Instructions

  • Preheat oven to 375°F (190°C).
  • Lightly coat a standard 12-cup muffin tin with non-stick cooking spray.
  • Press one wonton wrapper into each muffin cup, pleating the sides as necessary to form a bowl shape.
  • Bake wonton wrappers for 8 to 10 minutes until the edges are golden brown and shells are crisp; remove from tin and cool on a wire rack.
  • Heat sesame oil in a large skillet over medium-high heat.
  • Add diced chicken to the skillet and sauté for 6 to 8 minutes until the chicken is browned and the internal temperature reaches 165°F (74°C).
  • Reduce heat to medium, pour teriyaki sauce over the chicken, and simmer for 2 to 3 minutes until the sauce reduces and coats the chicken in a thick glaze.
  • In a medium bowl, whisk together rice vinegar and honey, then toss with the coleslaw mix until evenly coated.
  • To assemble, place a tablespoon of the cabbage slaw into each crispy wonton bowl.
  • Top the slaw with a portion of the glazed teriyaki chicken, then garnish with sliced green onions and toasted sesame seeds.