Life as a Lofthouse
Spicy Chicken Wonton Tacos
5-7 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
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 cole slaw mix. (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 and coated in oil. Remove chicken from skillet and then set on a large plate.
Add 1 cup of 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 cole-slaw mixture and a squeeze of fresh lime!