Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts
- 1 tbsp Olive oil
- 1/2 cup Teriyaki sauce
- 1/4 cup Hoisin sauce
- 1/4 cup Sweet chili sauce
- 24 Wonton wrappers
- 1 cup Shredded lettuce
- 1/2 cup Shredded carrots
Instructions
- Step 1: Dice the chicken breasts into small, bite-sized pieces.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until fully cooked, about 5-7 minutes.
- Step 3: Reduce heat to medium-low, add the teriyaki sauce, hoisin sauce, and sweet chili sauce to the skillet. Stir to combine and simmer for 5 minutes, allowing the sauce to thicken and coat the chicken.
- Step 4: Preheat oven to 375°F (190°C). Lightly spray a baking sheet with cooking spray. Arrange wonton wrappers in a single layer on the prepared baking sheet. Bake for 5-7 minutes, or until golden brown and crispy.
- Step 5: Remove wonton wrappers from the oven and let cool slightly. Fill each wonton "taco" with the saucy chicken, shredded lettuce, and shredded carrots.
Notes
- Store leftover chicken separately from the wonton shells to prevent them from getting soggy.
- For the crispiest reheat, warm the chicken in a skillet and bake fresh wonton wrappers just before serving.
- Garnish with a sprinkle of sesame seeds or chopped green onions for added flavor and visual appeal.
- Don't overcrowd the skillet when cooking the chicken to ensure even browning and prevent it from steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American