Spicy Chicken Wonton Tacos

• Meat

  • 5 Chicken breasts, skinless boneless

• Produce

  • 1/4 cup Cilantro
  • 1 (4oz can Jalapenos
  • 1 Limes
  • 1/4 cup Red onion

• Condiments

  • 1 Dressing/marinade, Asian

• Baking & Spices

  • 1/2 tbsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 1 cup Vegetable oil

• Bread & Baked Goods

  • 1 package Square wonton wrappers

• Deli

  • 1 Package Cole slaw

Found on life-in-the-lofthouse.com

Description

Ingredients

• 5-6 Skinless, Boneless Chicken Breasts
• 1 Tablespoon Sesame Oil
• 1 Package Cole Slaw
• 1/4 cup diced Red Onion
• 1 (4oz) can of diced Jalapenos
• 1/2 Tablespoon Crushed Red Pepper Flakes
• Asian Dressing/Marinade ( I used Krafts Asian Toasted Sesame dressing/ marinade)
• 1 package square Wonton Wrappers
• 1 cup Vegetable Oil
• 1/4 cup Chopped Cilantro
• Limes

Directions

• In a large bowl, mix together the cole slaw, cilantro and diced red onion. Strain the can of jalepenos’, and add desired amount into the coleslaw mix. ( I only used 1/4 of the can because I’m a wimp and cant handle the heat. Use as much as you’d like for your own heat tolerance) Pour the Asian dressing into the coleslaw mix. ( I used about 1/4 cup). Mix well, cover and refigerate for atleast one hour. Place chicken breasts in a large bowl and coat with desired amount of Asian dressing/marinade. Cover and refrigerate one hour. (Refigerate both coleslaw and chicken breasts for the same hour) Grill chicken breasts for atleast 8 minutes or until thoroughly cooked then cut into cubes. Heat Sesame oil in a large skillet over medium heat. Once heated, add the cubed chicken and red pepper flakes. Stir fry for about 2 minutes or until chicken is hot. Remove chicken from skillet and then set on a large plate. Add 1 cup vegetable oil to the same skillet and heat over medium to med-low heat. Place a ‘strip’ of chicken down the center of two wonton wrappers.( I doubled the wonton wrappers because one didnt seem thick enough). Fold up sides, like a taco. Using tongs, fry the ‘taco’ for atleast 1 minute , turning to make sure both sides are cooked. You want it to be golden brown and crispy. Top each taco with the coleslaw mixture and a squeeze of fresh lime. Enjoy!