Wonton Cajun Chicken Tacos

Wonton Cajun Chicken Tacos



  • 2 skinless boneless chicken breasts, thinly sliced
  • 2 Tablespoons teriyaki sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon low sodium soy sauce
  • 2 teaspoons fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 Tablespoon Madame Pele’s Heat


  • a bag coleslaw
  • 1/4 cup green onions, diced
  • 1 Tablespoon sesame oil
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon honey


  • 16 wonton wrappers
  • sweet chili sauce
  • sesame seeds
  • chopped cilantro



Slice fresh raw chicken breasts into long thin slices. Add chicken to a medium bowl and place the chicken ingredients with the chicken and toss. Cover, refrigerate and allow to marinade for 1 hour.

Preheat oven to 375 F. Turn a muffin tin upside down, and press the middle of a wonton wrapper between two of the muffin cups to create a "V". Two opposing points will rest on the top of the wells. Bake for 7-9 minutes, watching closely so they don't burn. Once cooked, remove from oven and set aside. You might need to cook wrappers in batches.

Place a large pan on the stove over medium heat. Add in a bit of olive oil. Remove marinated chicken from the fridge and sauté the chicken once oil is hot, tossing frequently. Cook until cooked through. Remove from heat.

Add the bag of coleslaw mix to a large bowl and add in the chopped green onions. In another medium bowl, mix together the ingredients to make the slaw dressing and pour over the coleslaw mixture.

Take a cooked wonton shell and add in a layer of the cooked chicken. Add some coleslaw mixture and drizzle with sweet chili sauce. Sprinkle with sesame seeds and chopped fresh cilantro. Repeat with remaining wonton tacos.

Serve immediately, and enjoy!