1-1/4 heads red cabbage, sliced and chopped
13-1/2 small carrots, peeled and grated
3/4 cup and 1 tablespoon and 2 teaspoons coleslaw dressing
3/4 cup and 1 tablespoon and 2 teaspoons red wine vinegar
1/4 cup and 3 tablespoons soy sauce
1/4 cup and 3 tablespoons teriyaki sauce
1/4 cup and 3 tablespoons sesame oil
3-1/2 pounds ground chicken
3/4 cup and 1 tablespoon and 2 teaspoons stir-fry sauce
48 wonton wrappers
Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.