Wonton Taco Shells
16 wonton wrappers
nonstick cooking spray
Chicken
2 boneless skinless chicken breasts diced into 1/2-inch cubes
1/4 cup hoisin sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
2 cloves garlic minced
1 teaspoon fresh grated ginger
Asian Slaw
1/2 bag coleslaw mix
1 cup dry crumbled ramen noodles
3 green onions chopped
1 tablespoon sesame oil
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon honey
Toppings
1 cup sweet chili sauce
2 tablespoons sesame seeds
1/2 cup chopped cilantro
Preheat the oven to 375°F and place 4 metal taco stands on a large baking sheet, with 3 corners of each stand pointing upright.
Drape the wonton wrappers over the taco stands so that each wonton forms a taco shape. Gently spray each wonton wrapper with nonstick cooking spray and place the baking sheet in the oven for 6 to 8 minutes, until the wonton wrappers are golden brown and have a bubbled crust.
In a medium skillet over medium heat, combine all the ingredients for the chicken. Toss well and cook for 5 to 7 minutes, until the chicken reaches an internal temperature of 165°F. Remove the chicken from the pan and discard any excess sauce.
Place all the ingredients for the Asian slaw into a large mixing bowl and toss to combine.
To assemble the tacos, place 1 or 2 spoonfuls of chicken into the bottom of each wonton shell. Top with the slaw mix. Add the sweet chili sauce, sesame seeds, chopped cilantro, and any other desired toppings before serving.