This is a copycat of Applebee’s Chicken Wonton Taco Recipe! But rather than a little wonton taco shell, this recipe places the goods into a baked wonton cup!! So you can fit even more of the yummy chicken, slaw and sauce in this easy bite-sized yummy!!!
Preheat oven to 350 degrees. Spray muffin tins with cooking spray. Push won ton wrap into each cup (can use a small glass so they don't tear). Bake 8-10 minutes or until golden brown. Remove from oven. Remove won ton shells from muffin tins, and place on a serving plate (you can bake wraps ahead, if desired).
Cut chicken breasts into 1/2 inch cubes. Place in a large mixing bowl and add hoisin sauce, soy sauce, sesame oil, garlic, and ginger. Mix well to coat chicken.
Add chicken mixture to a large skillet. Saute over medium-high heat for about 7-8 minutes until chicken is cooked through. Stir frequently as chicken is cooking.
Prepare the slaw: Add cabbage to a large mixing bowl. Thinly slice green onions and add to cabbage. Also add sesame oil, soy sauce, rice wine vinegar, and honey. Stir to mix well.
Assemble the wontons. Evenly divide the chicken into the 16 wonton cups. Top with slaw. Add chopped cilantro, sweet chili sauce, and sesame seeds.