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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight. | 2. Preheat oven to 350 degrees F (175 degrees C). | 3. 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. | 4. Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head red cabbage	1/3		sliced chopped	-	-	-	-
carrot	4		peeled grated	82.0	19.16	1.86	0.48
coleslaw dressing	1/4	cup		221.2525	26.9	0.0	13.45
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
teriyaki sauce	2	tablespoons		32.04	5.6016	2.1348	0.0072
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
chicken	1	pound	ground	965.6022	0.5893	83.0962	67.2295
stir fry sauce	1/4	cup		-	-	-	-
wonton wrapper	14			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.