Hello Lovely,

This recipe didn't quite turn out how I had hoped it would. When I originally found this recipe on Pinterest, I thought it would be a piece of cake, but boy was I wrong. Everyone knows you eat with your eyes first and for me this just wasn't one of my more visually appealing recipes. Sure it crisped when I baked it according to the instructions, but the assembly just didn't quite work out like the picture.

Why do we do this to ourselves? We spend hours on websites like Pinterest and YouTube looking at ridiculous recipes, DIYs and hairstyles, thinking, "I can do that" only for it to turn out a hotter mess than our monthly bank statement. It's enough to make you want to stick to take out. But I tried it. I took the easy way out with frozen vegetables and leftover chicken. I gave them to Telia because as a new mom I knew she wasn't making time to eat and she claimed she loved them! Guess I was being too hard on myself!



PREP TIME 10 mins

COOK TIME 12 mins

TOTAL TIME 22 mins


  • 24 wonton wrappers
  • Olive oil
  • 1 package Dole Chopped Sesame Asian Salad kit (or Asian coleslaw mix of choice)
  • 1-1/2 cups cubed, cooked chicken (I just used a store-bought roast chicken)
  • 2 bunches green onions, chopped
  • ½ cup shredded carrots
  • Asian sesame dressing (if not using the one in Dole's salad kit)
  • Balsamic vinaigrette (for drizzling)
  • Sesame seeds (optional; for sprinkling)


  1. Preheat oven to 350 degrees. Brush or spray each wonton wrapper with olive oil.
  2. Flip two muffin tins upside-down and place wonton wrappers between each muffin cup, forming a "V" (see picture above). Bake 10 to 12 minutes or until crispy and golden.
  3. Meanwhile, in a large bowl, combine the salad/coleslaw mix, chicken, green onions, carrots, and dressing.
  4. Remove wontons from oven and place on cookie sheet or rack to cool. Once cool enough to handle, place about ¼ cup of salad mixture into each wonton.
  5. Drizzle each taco with balsamic vinaigrette and sprinkle with sesame seeds, if desired.