Asian Chicken Wonton Tacos

 I saw a recipe for BBQ Chicken Wonton Tacos from Alaska From Scratch Blog. I really liked the idea and wanted to replicate them, but with my own twist. I really liked the Oriental Slaw I made a while back and have wanted to try making Moo Shu Chicken, so I thought I would marry the two. I have been all over rotisserie chicken lately. I get one, shred it up and put it in bags in the freezer for when I need shredded chicken. I pulled some out of the freezer for this recipe which made putting this together a breeze. I would definitly suggest it. For some reason in my brain I thought these tacos seemed like they were going to be bigger. They were mini tacos I will just say. Maybe eggroll wrappers would work better to get a bigger taco. They were really good though. Something fun and different which I always like.

Asian Chicken Wonton Tacos
Adapted from Cooks.com, and Alaska From Scratch


2 cups cooked chicken, shredded
1/2 cup plum sauce
Wonton Wrapppers

Slaw:
1 Cup olive oil
1/2 Cup sugar
1/3 cup white vinegar
1 Tablespoon sesame oil
1 Tablespoon soy sauce
2 Packages seasoning from ramen noodles
1 Pound coleslaw mix
2 Packages Oriental ramen noodles

Prepare dressing at least and hour before you want to serve.

Mix ramen noodles and coleslaw mix into dressing.

Preheat oven to 400 degrees.

Using a baking dish, drape wonton wrappers over sides of dish diagonally. Bake for 4-5 minutes.

While wontons are baking, in a skillet over medium heat, add chicken and plum sauce. Heat for 2-3 minutes.

Assemble tacos and enjoy!

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