Mix together cabbage, carrots, coleslaw dressing, red wine vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, for 1 hour to overnight.

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

Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, about 5 to 7 minutes. Pour in stir-fry sauce, cover the skillet, reduce heat to low, and simmer.

While chicken mixture simmers, 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, about 4 to 5 minutes.

Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.