Tuesday, January 8, 2013

Chicken Wonton Tacos

I tried this recipe with not a lot of hope that it would turn out. For some reason when I try to make Asian inspired recipes they just don’t turn out. I tried another recipe a couple of weeks ago using Asian Toasted Sesame dressing and it just fell flat. But this one is so tasty! Its got crunch from the wonton wrappers, spice from the jalapeños, and a sweet touch from the dressing. The best part is I didn’t deep fry them because with my lack of a gall bladder I can’t handle it! Serve them up as an appetizer or enjoy them as your main course.
chickenwonton
Chicken Wonton Tacos -Makes about 14 tacos
1/2 Rotisserie Chicken shredded
Kraft Asian Toasted Sesame Dressing
1 package wonton wrappers
1/2 package coleslaw
2 Tbs oil
8-10 diced jalapeño slices (i have a jar of jalapeños I keep on hand)
2 Tbsp chopped peanuts

Combine coleslaw, oil, jalapeños,peanuts, and about 1/4 c Asian Sesame dressing until moistened. Refrigerate for at least one hour. This allows the flavors to meld.
Shred the rotisserie chicken and pour about another 1/4 c Asian dressing over the chicken until it is well moistened. You can refrigerate this at the same time as the coleslaw.
Preheat oven to 375 degrees. Take two wonton wrappers and put a small layer of chicken down the center and fold it over like a taco. Spray cookie sheet and layer filled wontons on this to bake. Bake for 10 minutes. {At this point you could serve them with the coleslaw but I wanted them a little more crispy} Heat 1 Tbs oil on medium heat in a skillet. Pan fry for a couple of minutes on each side until they turn golden.
Take the wonton taco and put a layer of premade coleslaw down the center.
Serve while warm and Enjoy! Soooo delicious :)
Adapted: Life As A Lofthouse

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