Gluten-Free, Dairy-Free, Serves 4

chicken

• 2 chicken breasts diced
• 1 Tbsp sesame oil
• 2 Tbsp hoisin sauce
• 1 Tbsp coconut amino
• 2 cloves garlic minced
• 1 tsp minced ginger

Slaw

• 1 bag broccoli slaw
• 4 green onions thinly sliced
• 1 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• 1 Tbsp coconut amino

Tacos

• 16 gluten-free wonton wrappers
• sweet chili sauce
• chopped cilantro
• sesame seeds

Directions:

Preheat the oven to 375 degrees F. Spray the wonton wrappers with cooking spray, then drape them over the side of a 9×13 baking dish. Bake for 7-8 minutes. Make sure not to burn. Remove from the oven, and gently pull them apart. Bake another 7-8 minutes or until crispy. Marinate the chicken by combining all the ingredients for the chicken. Dump all the ingredients into a pan and cook for 7-8 minutes, frequently tossing until cooked through. Meanwhile, toss all the ingredients for the slaw into a bowl. Add the chicken to the shells and top with the slaw, cilantro, sesame seeds, and chili sauce.