Ingredients:

12 wonton wrappers
1 lb chicken breast, diced
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp honey
1/2 cup shredded cabbage
1/4 cup shredded carrots
2 green onions, sliced
1 tbsp rice vinegar
1 tsp sesame oil
Cooking spray
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C). Spray a muffin tin with cooking spray and press each wonton wrapper into the cups to form taco shells. Bake for 5-7 minutes until golden and crispy.
While the wontons bake, heat a pan over medium heat and cook the diced chicken until browned. Add soy sauce, hoisin sauce, and honey, stirring to coat the chicken evenly. Cook for another 2-3 minutes, then remove from heat.
In a bowl, combine cabbage, carrots, green onions, rice vinegar, and sesame oil. Toss until well mixed.
Fill each crispy wonton shell with the chicken mixture and top with the slaw. Serve immediately and enjoy the delightful crunch!