Description
Crispy baked keto-style chicken tacos with a savory-sweet Asian glaze and fresh coleslaw. Perfect high-protein handhelds with layered textures and flavors. Baked instead of fried for a lighter texture.
Ingredients
2 large chicken breasts
2 tbsp hoisin sauce
2 tbsp sesame oil
2 tbsp soy sauce
2 cloves garlic
1 tsp fresh ginger
397g bag coleslaw mix
4 stalks green onions
1 tbsp rice vinegar
1 tbsp monk fruit syrup (or honey for non-keto version)
16 wonton wrappers
Instructions
Preheat oven to 375°F (190°C)
Dice chicken into 1/4″ cubes
Combine chicken with half the soy sauce, half the sesame oil, garlic, ginger, and 1 tbsp hoisin sauce. Marinate 10-15 minutes
Place won’ton wrappers into taco molds (or cupcake liners with taco shapes cut). Bake 8-10 minutes until crisp
Melt remaining 1 tbsp hoisin sauce with 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp water. Simmer 2 minutes
Toss coleslaw mix with rice vinegar, monk fruit syrup, and remaining sesame oil
Stack chicken filling in baked won’ton tacos
Sprinkle each with green onions
Add coleslaw as topping
Serve warm
Notes
Use a taco-shaped mold for uniform results
For halal option, confirm chicken is certified halal
Store components separately in airtight containers for up to 3 days
Gluten-free version: Use tamari and gluten-free won’ton wrappers
- Prep Time: 20
- Cook Time: 15
- Category: Main dish
- Method: Baking
- Cuisine: Asian Fusion