My favorite meal without a doubt would have to be Applebee’s chicken wonton tacos! Honestly, I could eat them all day, and I would not feel guilty about it at all!! They are also low in calories, which makes them taste that much sweeter! The appetizer at Applebees tops the tacos with cole-saw, but I’m not a fan! Mayonnaise=yuck! In my recipe, I simply added the same cole-slaw ingredients and dropped the mayonnaise! This recipe is so simple for how outstanding they taste that I ended up making them all week for lunch!
- 8 ounces boneless, skinless chicken breast
- 12 wonton wrappers, about 6 oz.
- 2 Tablespoons Panda Express’ Mandarin Teriyaki Sauce
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 2 Tablespoons of cilantro
Preheat oven to 350°F. Coat two 12-cup mini-muffin tins with olive oil. Cut corners off wonton wrappers to make an octagonal shape. Press the wonton wrapper down into each cup. Lightly brush the wrappers with olive oil. Place the pans in the oven and bake until the wrappers start to turn golden brown and are crispy. (about 10 mins)
Rub your chicken with a coat of olive oil then season with salt and pepper. Place another teaspoon of olive oil in a skillet. On medium heat cook each side for about 10 mins or until it looks done. Let the chicken rest for 5 minutes before slicing. Slice the chicken in small squares and place back in skillet. Dump your shredded carrots and cabbage into the skillet and add 2 Tablespoons of teriyaki sauce. Let the flavors marinate together in a skillet for about 5 to 10 minutes on medium heat. Then put a spoonful of your teriyaki chicken into your wonton bowls! It’s that simple folks!