• Cooking Time: 30
• Servings: 6
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts (or 8 boneless tenders)
• 1 teaspoon minced garlic
• 1 Jar of your favorite teriyaki sauce (Our favorite is a marinade with ginger)
• 1 cup water
• 1 tablespoon cornstarch, mixed with 1/4 cup water
• 1 package won ton wrappers
• 1 package shredded cabbage mix
• Non stick spray

1. Won ton taco shells:
3. Preheat oven to 350 degrees.
4. Using non stick spray, spray the edges of a 9x13 baking dish.
6. Place won ton wrappers, corner to corner, over the edges of the baking dish. I can usually do about 8 at a time. Once the wrappers on corner to corner, spray them with a bit of non stick spray as well.
8. Bake them for approx 4-6 minutes, until a bit browned and crisp. Repeat the process until you have enough cooked for your meal.
10. Set them aside for filling later! I often do this a few hours before, they can set for a day.
12. Chicken:
14. Heat olive oil and garlic in a skillet, add the chicken. Pour in half of the jar of teriyaki sauce, cup of water.
16. Cover and cook chicken until done. Time will vary depending on whether you use chicken breast or tenders.
18. Once the chicken is done, put on cutting board and shred or cut into very thin slices.
20. Pour cornstarch mixture into to skillet with remaining sauce. Bring to boil until thickened.
22. Fill shells with chicken and cabbage, pour sauce over or dip into sauce.

A favorite my mom makes for me. Submitted by: "Lauren Foster"