Crispy Chicken Wonton Tacos

Why You’ll Love This Recipe

• Flavor Fusion: Combines savory teriyaki chicken with a tangy slaw and sweet chili sauce for a taste sensation.
• Crispy Texture: The baked wonton shells provide a satisfying crunch that complements the tender chicken and crisp vegetables.
• Versatile Serving: Perfect as a party appetizer or a light meal, these tacos are sure to impress guests and family alike.
• Make-Ahead Friendly: Prepare components in advance and assemble just before serving for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Chicken and Marinade:
  • 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
• For the Asian Slaw:
  • 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
• For the Shells and Toppings:
  • 16 wonton wrappers
  • Sweet chili sauce, for topping
  • Sesame seeds, for garnish
  • Chopped cilantro, for garnish

Directions

1. Marinate the Chicken:
   • In a bowl, combine the thinly sliced chicken breasts with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger.
   • Mix well to ensure the chicken is thoroughly coated.
   • Cover and refrigerate for at least 1 hour to allow the flavors to meld.
2. Prepare the Wonton Shells:
   • Preheat the oven to 375°F (190°C).
   • Drape each wonton wrapper over the inverted cups of a muffin tin to form taco shells.
   • Bake for 7-9 minutes, or until golden brown and crispy.
   • Remove from the oven and let them cool completely before filling.
3. Cook the Chicken:
   • Heat a skillet over medium heat.
   • Add the marinated chicken slices to the skillet.
   • Sauté until the chicken is cooked through and golden brown, ensuring it’s no longer pink in the center.
   • Remove from heat and set aside.
4. Prepare the Asian Slaw:
   • In a large bowl, combine the coleslaw mix and diced green onions.
   • In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey until well combined.
   • Pour the dressing over the coleslaw mixture.
   • Toss thoroughly to ensure the slaw is evenly coated.
   • Set aside to allow the flavors to meld.
5. Assemble the Tacos:
   • Take each crispy wonton shell and fill it with a portion of the cooked chicken.
   • Top the chicken with a generous spoonful of the prepared Asian slaw.
   • Drizzle with sweet chili sauce to add a touch of sweetness and heat.
   • Garnish with sesame seeds and chopped cilantro for added flavor and presentation.
6. Serve Immediately:
   • For the best texture and flavor, serve the assembled wonton tacos immediately while the shells are still crispy.

Servings and Timing

• Servings: This recipe yields 16 crispy chicken wonton tacos.
• Preparation Time: Approximately 20 minutes (excluding marination time).
• Cooking Time: About 20 minutes.
• Total Time: Approximately 40 minutes, plus marination time.

Variations

• Protein Alternatives: Substitute the chicken with shrimp, tofu, or beef strips to cater to different dietary preferences.
• Spice Level: Adjust the heat by adding sliced jalapeños to the slaw or incorporating sriracha into the marinade.
• Shell Options: Use small flour tortillas or lettuce leaves as alternative shells for a different texture or a low-carb option.
• Additional Toppings: Enhance the flavor with pickled ginger, crushed peanuts, or a squeeze of fresh lime juice.

Storage/Reheating

• Storage:
  • Store the components separately to maintain freshness.
  • Place the cooked chicken and slaw in airtight containers and refrigerate for up to 2 days.
  • Keep the baked wonton shells in an airtight container at room temperature for up to 1 day.
    

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    Crispy Chicken Wonton Tacos

    

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    Crispy Chicken Wonton Tacos combine the crunch of baked wonton shells with savory teriyaki chicken, tangy Asian slaw, and a drizzle of sweet chili sauce. These fusion tacos make a perfect appetizer or light meal, packed with bold flavors and textures.

     

    • Author: Ava
    • Prep Time: 20 minutes (plus marination)
    • Cook Time: 20 minutes
    • Total Time: 40 minutes (excluding marination)
    • Yield: 16 wonton tacos
    • Category: Appetizer, Main Course
    • Method: Baking, Stovetop
    • Cuisine: Fusion, Asian-Inspired

    Ingredients

    For the Chicken and Marinade:

    • 2 boneless, skinless chicken breasts, thinly sliced
    • 2 tbsp teriyaki sauce
    • 1 tbsp sesame oil
    • 1 tbsp low-sodium soy sauce
    • 2 tsp fresh garlic, minced
    • 1 tsp fresh ginger, minced

    For the Asian Slaw:

    • 1 bag coleslaw mix
    • ¼ cup green onions, diced
    • 1 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 1 tbsp low-sodium soy sauce
    • 1 tbsp honey

    For the Shells and Toppings:

    • 16 wonton wrappers
    • Sweet chili sauce, for topping
    • Sesame seeds, for garnish
    • Chopped cilantro, for garnish

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    Instructions

    Marinate the Chicken:

    • In a bowl, combine chicken, teriyaki sauce, sesame oil, soy sauce, garlic, and ginger.
    • Mix well, cover, and refrigerate for at least 1 hour.

    2. Prepare the Wonton Shells:

    • Preheat oven to 375°F (190°C).
    • Drape wonton wrappers over the inverted cups of a muffin tin to form taco shells.
    • Bake for 7–9 minutes until golden and crispy.
    • Let cool completely before filling.

    3. Cook the Chicken:

    • Heat a skillet over medium heat.
    • Add marinated chicken and sauté until fully cooked and golden brown.
    • Remove from heat and set aside.

    4. Make the Asian Slaw:

    • In a large bowl, combine coleslaw mix and green onions.
    • In a small bowl, whisk sesame oil, rice vinegar, soy sauce, and honey.
    • Pour dressing over the slaw and toss to coat evenly.

    5. Assemble the Tacos:

    • Fill each wonton shell with cooked chicken.
    • Top with a generous spoonful of slaw.
    • Drizzle with sweet chili sauce.
    • Garnish with sesame seeds and chopped cilantro.

    6. Serve Immediately:

    • Enjoy while the wonton shells are crispy!

    Notes

    • Protein Swap: Use shrimp, tofu, or beef instead of chicken.
    • Spice Level: Add jalapeños or mix sriracha into the marinade.
    • Alternative Shells: Use mini flour tortillas or lettuce wraps.
    • Extra Toppings: Try pickled ginger, crushed peanuts, or lime juice.