Ingredients

Ingredients

2 lbs. ROSIE® Organic Boneless Skinless Chicken Breast Strips
1/4 cup soy sauce
1/4 cup sherry vinegar
2 tbsp. olive oil
2 tbsp. sugar
2 cloves garlic, minced
(1/4-inch) knob ginger, finely grated
 
  WONTONS & ASSEMBLY:
1 pkg. (14 oz.) wonton wrappers
2 tbsp. olive oil, plus more for brushing grill grates
1 bunch green onions, sliced thin on the bias
1/2 small red onion, chopped fine
1 small jalapeño pepper, seeded and chopped fine
2 tsp. white distilled vinegar
2 tsp. sesame oil
  Kosher salt and freshly ground black pepper, to taste
1 small carrot, shredded
1/2 small red cabbage, shredded
1 tbsp. black sesame seeds
  Lime wedges, for serving
Method

Method

1 For the chicken, whisk soy sauce, sherry vinegar, 2 tbsp. olive oil, sugar, garlic and ginger together in a small bowl. Place chicken in a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Seal bag and refrigerate for at least 30 minutes.
2 Meanwhile, for the wontons, preheat oven to 350°F. Brush each wonton with oil and drape over the side of a baking dish to form into the shape of a taco shell. Bake until light golden-brown and crisp, about 5-8 minutes.
3 Preheat grill to medium-high heat and brush grates with oil. Remove chicken from marinade and pat dry. Grill chicken, turning occasionally, until golden-brown and cooked through to an internal temperature of 170°F, about 8-12 minutes.
4 Meanwhile, toss green onions, red onion, jalapeño, distilled vinegar and sesame oil together in a large bowl until combined. Season with salt and pepper. Fill each wonton with chicken, and top with green onion mixture, cabbage, carrots and sesame seeds. Serve with lime wedges.

Serve with a Jalapeño Margarita. Fill a cocktail shaker halfway with ice. Add 2 ounces jalapeño-infused tequila, 1 ounce fresh lime juice, 1/2 ounce orange liqueur, and 1/2 ounce agave syrup to the cocktail shaker. Shake mixture until fully combined, and well-chilled, about 15 seconds. Strain cocktail into a chilled rocks glass garnished with a chili-salt rim. Garnish with jalapeno slices, and serve.

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