Ingredients:

  • 12 square wonton wrappers
  • 2 sprays cooking spray (avocado or grapeseed oil)
  • 0.5 tsp sea salt
  • 1 lb chicken breast, diced into 1/4-inch pieces
  • 2 tbsp hoisin sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 cups shredded cabbage mix
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 0.25 cup toasted sesame dressing

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly spray both sides of the 12 wonton wrappers with 2 sprays of cooking spray and sprinkle with 0.5 tsp sea salt.
  2. Drape each wrapper over two bars of an oven safe wire rack set over a baking sheet. This creates the 'taco' fold.
  3. Bake the wrappers. Slide them into the oven for 5 to 7 minutes until golden and translucent.
  4. Cool the shells. Remove from the oven and let them sit on the rack for 2 minutes. They will 'set' and become shatter crisp as they cool.
  5. Cook the chicken. Heat 1 tsp toasted sesame oil in a skillet over medium high heat. Add the 1 lb diced chicken. Cook for 3 mins until the edges are opaque.
  6. Add aromatics. Toss in the 1 tsp fresh ginger and 2 cloves minced garlic. Sauté for 1 minute until the kitchen smells incredible.
  7. Glaze the meat. Stir in 2 tbsp hoisin sauce, 1 tbsp soy sauce, and 1 tbsp honey.
  8. Thicken the sauce. Mix 1 tsp cornstarch with a splash of water and pour into the pan. Cook for 1 min until the sauce is glossy and coats every piece.
  9. Mix the slaw. In a separate bowl, toss 2 cups cabbage mix with 2 tbsp rice vinegar and 0.25 cup toasted sesame dressing.
  10. Assemble. Place a spoonful of the warm chicken into each shell, top with the zesty slaw, and serve immediately.