In a large bowl, mix together the cole slaw, cilantro and diced red onion.

Strain the can of jalepenos’, and add desired amount into the coleslaw mix. ( I only used 1/4 of the can because I’m a wimp and cant handle the heat. Use as much as you’d like for your own heat tolerance)

Pour the Asian dressing into the coleslaw mix. ( I used about 1/4 cup). Mix well, cover and refigerate for atleast one hour.

Place chicken breasts in a large bowl and coat with desired amount of Asian dressing/marinade. Cover and refrigerate one hour. (Refigerate both coleslaw and chicken breasts for the same hour)

Grill chicken breasts for atleast 8 minutes or until thoroughly cooked then cut into cubes.

Heat Sesame oil in a large skillet over medium heat. Once heated, add the cubed chicken and red pepper flakes. Stir fry for about 2 minutes or until chicken is hot. Remove chicken from skillet and then set on a large plate.

Add 1 cup vegetable oil to the same skillet and heat over medium to med-low heat.

Place a ‘strip’ of chicken down the center of two wonton wrappers.( I doubled the wonton wrappers because one didnt seem thick enough). Fold up sides, like a taco.

Using tongs, fry the ‘taco’ for atleast 1 minute , turning to make sure both sides are cooked. You want it to be golden brown and crispy.

Top each taco with the coleslaw mixture and a squeeze of fresh lime. Enjoy!