In a medium sized bowl combine coleslaw mix and cilantro.

In a small bowl mix together vinegar, sesame oil and brown sugar.

Pour sauce mixture over coleslaw mixture and stir together.

Cover and place mixture in the fridge for 30 minutes to 1 hour.

Marinate chicken breasts in 1/3 cup Teriyaki Sauce in a bowl or bag for 30 minutes to 1 hour.

Heat 2-3 TBS of vegetable oil in a large saute pan over medium high heat.

Add 1 eggroll wrapper to heated oil.

Fry on one side for about 8 seconds till it starts to get bubble and just starts to turn golden.

Flip over and fry additional side for about 5 seconds.

Carefully using tongs, fold one corner of the eggroll wrapper over to the opposite corner and continue to fry that side till golden brown.Flip over and repeat with other side (still folded over).

Remove from heat and place on paper towels to soak excess grease and allow "taco shells" to cool. (Make sure to leave a little space between the 2 corners of the shell that have been folded together because it will harden in whatever position it cools. So that you can stuff toppings into the shells.) Set aside.

Repeat with remaining wrappers. Add in more oil (2 tablespoons at a time as needed to keep a little on the bottom of the pan for each wrapper)

Cook chicken breasts in another large saute pan over medium heat. Flipping half way and cooking through (165 degrees or no pink in the middle).

Dice chicken breasts into small pieces and coat in additional 1/4 cup teriyaki sauce.

Fill taco shells with about chicken, top with coleslaw, and sprinkle with red pepper and green onion.

Serve with a sliced lime to drizzle the juice over the top and enjoy.