Wonton Taco's

My family came down from Maine and Indiana to celebrate my mother's 50th birthday. It was a week of eating at restaurants and grabbing theme park food (which wasn’t that bad), but my stomach was beginning to tell me to hold up on the food! Randy and I just don’t eat like this. We go out maybe once a month or so and when we do it isn’t Fast Food type places. So with that being said we go to Applebee’s for dinner as this was the nearest thing at 6:30 pm on the day of their arrival.

I ordered their new dish Wonton Tacos. I must say it was tasty with your choice of chicken or pork along with some of their Asian Salad on top of them but so heavy from being fried. I enjoyed them so much I decided to make a version of my own. These turned out better that the ones I had at Applebee’s. They were crispy, light, and versatile. Randy loved them and thought this would be a great appetizer or dinner option during the busy week. It looks like a lot of steps but it is really easy to make

Applebee's Wonton Tacos

The Cooking Caper's Wonton Taco's

Preheat oven to 350
Special Prep Items
Muffin Tin
Small Pan

Ingredients

4 tablespoons olive oil
12 wonton wrappers
1 teaspoon of garlic powder (I use garlic-parsley powder)
1 handful of dark leafy salad mix
1 rotisserie chicken breast and thighs
1/2 onion
1 bell pepper
1/4 cup of cheese
1 pinch salt and pepper
1/4 cup sour cream (depending on how much you like sour cream)

Directions
First take the handful of dark leafy green salad and chop it up fine in the food processor. Add 1 teaspoon of olive oil and set aside to top your chicken cups. Salt and pepper to taste.

Dice the chicken breast and thigh into bite size pieces. Coat with the 1 teaspoon of garlic powder, (add more if you desire). In a small pan heat the chicken through and set aside.
Dice your pepper in to small bite size pieces and place them in a bowl for later use.

Cut your onion into small match stick size pieces and set aside in another bowl for later use.

*Tip* we are all busy so pick up a rotisserie chicken; they are becoming less expensive than a whole chicken! While you are doing this you stop by the produce section and pick up some pre diced pepper and onions, Freeze what you don’t use for later!
Take the 2 tablespoons of olive oil and coat your wontons one at a time. With your thumb and index finger remove excess oil from the wrapper. Turn your muffin tin over so that the bottom is now topside and place your oiled wrappers over the muffin tin forming cups. Place in the preheated oven at 350 for 5 to 6 minutes until they brown. Remove them and set a side to cool.


*TIP* If you would like a traditional taco shape like pictured above, place your wonton wrappers between the muffin cups.
Now that your cups have cooled, flip them over and fill them with the seasoned chicken, then add your peppers, onion, and cheese. Take tablespoon of sour cream and place a small dollop on top of your chicken cups. Then add the chopped salad mixture as garnish.