Cooking Instructions

• In a large skillet over medium heat, cook the chicken breast until browned and cooked through, turning once. The internal temperature should reach 165°F. Remove the chicken from the skillet and let cool until you’re able to shred it.
• Return the shredded chicken to the skillet. Add the soy sauce, sesame oil, garlic, ginger, green onions, cabbage, and carrots. Stir and cook for 1 minute.
• Add the hoisin sauce to the skillet and stir to coat the chicken and vegetable mixture evenly. Remove from heat.
• Fill the center of each wonton wrapper with the chicken mixture.
• Fold the wrapper in half diagonally to form a taco. There’s no need to press the edges together or seal.
• Add about 3 tablespoons of oil in a separate pan over medium-high heat. When the oil starts to shimmer, it’s ready.
• Carefully place the filled wontons in the hot oil and fry for 1-2 minutes on each side until golden brown and crispy. Use a slotted spoon to transfer the fried wonton tacos to a paper towel-lined plate to drain any excess oil.
• Serve immediately with optional toppings.