Step 1

Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.

Step 2

Preheat oven to 350 degrees F (175 degrees C).

Step 3

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.

Step 4

Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.

Step 5

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.