BBQ Chicken Wonton Tacos with Sesame Slaw

• 12 whole Wonton Wrappers
• 8 ounces, weight Chicken Breast, Cooked And Finely Chopped
• 3 Tablespoons Barbecue Sauce
• 2 cups Shredded Cabbage Or Coleslaw Mix
• 1/2 cups Cilantro, Chopped
• 2 Tablespoons Mayonnaise
• 1 Tablespoon Rice Wine Vinegar
• 1 teaspoon Sesame Oil
• 1/2 teaspoons Ground Ginger
• 1 pinch Salt
• Sriracha Sauce, To Serve (optional)

1. For the shells: Preheat oven to 400 degrees F. Using a deep, high-sided baking dish (or taco rack), lay the wonton wrappers on the diagonal over the sides of the pan.
2. Its ok if they overlap a little bit.
3. Depending on the size of your pan, you may need to do a couple batches.
4. Spray the wrappers with cooking spray.
5. Bake for 4-5 minutes, until lightly golden.
6. Remove from pan and repeat as needed.
7. The wrappers crisp up more as they cool.
8. For the filling: In a bowl, mix together the chopped chicken and barbecue sauce.
9. Set aside.
10. For the slaw: In a bowl, mix together the cabbage/coleslaw mix and cilantro.
11. In a small bowl, stir together the mayonnaise, vinegar, sesame oil, ginger, and salt until smooth and combined.
12. Pour over the cabbage/cilantro and toss to coat.
13. (Make this just prior to assembling the tacos because youll want it to stay crisp.)
14. To assemble the tacos: Place a tablespoon or two of the barbecue chicken into the warm baked wonton shells.
15. Top with the sesame slaw.
16. Top with a few drops of Sriracha, if using.
17. Serve promptly.
18. Inspired by Health.com.

wonton wrappers, chicken, barbecue sauce, cabbage, cilantro, mayonnaise, rice, sesame oil, ground ginger, salt, sriracha sauce

Taken from tastykitchen.com/recipes/appetizers-and-snacks/bbq-chicken-wonton-tacos-with-sesame-slaw/ (may not work)