Name: Crispy Chicken Wonton Tacos Recipe
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Asian Fusion
Ingredients: 2 skinless boneless chicken breasts, thinly sliced; 2 tablespoons teriyaki sauce; 1 tablespoon sesame oil; 1 tablespoon low sodium soy sauce; 2 teaspoons fresh garlic, minced; 1 teaspoon fresh ginger, minced; 1 bag coleslaw mix; 1/4 cup green onions, diced; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon low sodium soy sauce; 1 tablespoon honey; 16 wonton wrappers; Sweet chili sauce, to drizzle; Sesame seeds, for garnish; Chopped fresh cilantro, for garnish; Olive oil, for sautéing chicken

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Introduction

Crispy Chicken Wonton Tacos are a delightful fusion of Asian flavors and handheld fun. These crunchy wonton shells packed with savory teriyaki chicken and fresh coleslaw make for a perfect appetizer or light meal. They’re easy to prepare and always a crowd-pleaser.

The image shows a close-up of one crispy wonton taco held by a woman's hand, with three visible layers in a folded cone shape: the outer shell is golden brown and crispy, the middle layer contains light brown cooked shredded meat, and the top layer is a mix of colorful fresh vegetables including bright green cilantro leaves, thin strips of red cabbage, orange carrot shreds, and white slaw. In the blurred background, there is a round white plate with more tacos and a white marbled surface underneath everything. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 skinless boneless chicken breasts (thinly sliced)
2 tablespoons teriyaki sauce
1 tablespoon sesame oil
1 tablespoon low sodium soy sauce
2 teaspoons fresh garlic (minced)
1 teaspoon fresh ginger (minced)
1 bag coleslaw
1/4 cup green onions (diced)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
1 tablespoon honey
16 wonton wrappers
Sweet chili sauce
Sesame seeds
Chopped cilantro

Instructions

Step 1: Slice the chicken breasts into long thin strips. Combine the chicken with teriyaki sauce, 1 tablespoon sesame oil, soy sauce, minced garlic, and ginger in a medium bowl. Toss to coat, cover, and refrigerate to marinate for 1 hour. Alternatively, use a large ziplock bag for marinating.
Step 2: Preheat the oven to 375°F. Turn a muffin tin upside down and press a wonton wrapper between two adjacent wells to form a “V” shape. Bake for 7-9 minutes, watching closely to avoid burning. Remove and set aside. Repeat as needed for all wrappers.
Step 3: Heat a large pan over medium heat with a splash of olive oil. Add the marinated chicken and sauté, stirring frequently, until fully cooked through. Remove from heat.
Step 4: In a large bowl, combine the coleslaw mix and diced green onions. In a separate bowl, whisk together 1 tablespoon sesame oil, rice vinegar, soy sauce, and honey to make the dressing. Pour over the coleslaw and toss to coat evenly.
Step 5: Assemble the tacos by filling each crispy wonton shell with cooked chicken, topped with coleslaw. Drizzle with sweet chili sauce, then garnish with sesame seeds and chopped cilantro.
Step 6: Serve the wonton tacos immediately while the shells are crisp and enjoy!

Tips & Variations

For extra crunch, lightly spray the wonton wrappers with cooking spray before baking.
Substitute chicken with shrimp or tofu for a different protein option.
Add sliced jalapeños or a drizzle of sriracha for a spicy kick.
Use pre-shredded coleslaw mix to save prep time.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 2 days. Keep wonton shells in a sealed container at room temperature to maintain their crispness. Reheat chicken gently in a skillet or microwave. Assemble tacos fresh to ensure the wrappers stay crispy.

How to Serve

Four crispy wonton cups are neatly placed on a white rectangular plate with a white marbled texture background. Each cup is filled with layers of colorful shredded cabbage in white and purple, bright orange carrot pieces, and browned cooked chicken chunks, topped with sprinklings of green onion and sesame seeds. To the left of the cups, there is a small white bowl filled with a red dipping sauce. A lime wedge with a light green inside sits on the right side of the plate, and some scattered green onion pieces add extra color. In the blurred background, there are whole and halved limes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these wonton tacos ahead of time?

You can marinate the chicken and prepare the slaw a day ahead, but it’s best to bake and assemble the wonton shells just before serving to keep them crispy.

What can I use if I don’t have a muffin tin to shape the wontons?

If you don’t have a muffin tin, you can gently shape the wonton wrappers over the bottom of a small oven-safe bowl or ramekin to create a similar taco shell shape before baking.