Why You’ll Love This Recipe
- Crispy & Flavorful: Golden, crunchy wonton shells filled with sweet and savory chicken.
- Perfect for Entertaining: These tacos make a great party appetizer or fun dinner.
- Customizable: Swap in shrimp, tofu, or different toppings to suit your taste.
- Make-Ahead Friendly: Prep all the components in advance and assemble when ready to serve.
Ingredients
For the Chicken & Marinade
- 2 boneless, skinless 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
- ¼ cup green onions, diced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
For the Shells & Toppings
- 16 wonton wrappers
- Sweet chili sauce, for drizzling
- Sesame seeds, for garnish
- Chopped cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the Chicken
- In a bowl, mix teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger.
- Add thinly sliced chicken and marinate in the refrigerator for at least 1 hour.
- Bake 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 or until golden brown and crispy. Let cool.
- Cook the Chicken
- Heat a skillet over medium heat and sauté marinated chicken until fully cooked and golden brown.
- Prepare the Asian Slaw
- In a bowl, toss coleslaw mix with green onions, sesame oil, rice vinegar, soy sauce, and honey.
- Assemble the Tacos
- Fill each crispy wonton shell with cooked chicken.
- Top with a spoonful of Asian slaw.
- Drizzle with sweet chili sauce and garnish with sesame seeds and cilantro.
- Serve Immediately
- These tacos are best enjoyed fresh while the wonton shells are crispy!
Servings and Timing
- Servings: 4 (Makes 16 tacos)
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 90 minutes
Variations
- Spicy Kick: Add Sriracha or crushed red pepper flakes to the sauce.
- Protein Swap: Try shrimp, tofu, or ground turkey instead of chicken.
- Crunchy Topping: Add crushed peanuts or crispy fried onions.
- Extra Flavor: Mix a little wasabi into the mayo for a unique twist.
Storage/Reheating
- Refrigerator: Store components separately for up to 3 days.
- Reheating: Warm chicken in a skillet or oven; assemble tacos fresh.
- Wonton Shells: Keep in an airtight container for up to 24 hours.
FAQs
1. Can I make the wonton shells ahead?
Yes! Store in an airtight container and use within 24 hours to maintain crispiness.
2. What can I substitute for sweet chili sauce?
Try sriracha mixed with honey or a hoisin sauce thinned with rice vinegar.
3. Can I use rotisserie chicken?
Yes! Shred and toss with the marinade ingredients before warming.
4. How do I keep the shells from breaking?
Handle gently and don’t overfill. Assemble just before serving to prevent softening.
5. Can I make this vegetarian?
Yes! Use marinated tofu or tempeh instead of chicken.
6. Can I air-fry the wonton shells?
Yes! Air fry at 375°F for about 5 minutes until golden and crispy.
7. How do I add more crunch to the slaw?
Use freshly shredded cabbage or add chopped snap peas and carrots.
8. Can I use store-bought slaw dressing?
Yes, but making your own allows you to control the flavors and sweetness.
9. How do I prevent soggy tacos?
Serve immediately and keep slaw dressing light to avoid extra moisture.
10. What sides pair well with these tacos?
Miso soup, steamed edamame, or a light cucumber salad complement the flavors perfectly.
Conclusion
Crispy Chicken Wonton Tacos are an irresistible fusion of flavors and textures, perfect for any occasion. Whether you’re making them for a party, a fun dinner, or meal prep, these crunchy, flavorful tacos are sure to impress. Try them today and enjoy a deliciously unique twist on taco night!
Crispy Chicken Wonton Tacos
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 90 minutes
- Yield: 16 tacos (4 servings)
- Category: Appetizers, Main Course
- Method: Baking
- Cuisine: Fusion (Asian, Mexican)
- Diet: Gluten Free
Description
Crispy Chicken Wonton Tacos combine crunchy wonton shells with savory marinated chicken, Asian slaw, and a drizzle of sweet chili sauce for a fusion of Asian and Mexican flavors. Perfect for appetizers, parties, or a fun family dinner, these tacos are customizable, easy to make, and sure to impress!
Ingredients
For the Chicken & Marinade:
- 2 boneless, skinless 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
- ¼ cup green onions, diced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
For the Shells & Toppings:
- 16 wonton wrappers
- Sweet chili sauce, for drizzling
- Sesame seeds, for garnish
- Chopped cilantro, for garnish
Instructions
- Marinate the Chicken:
- In a bowl, combine teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger.
- Add thinly sliced chicken and marinate for at least 1 hour in the refrigerator.
- Bake the Wonton Shells:
- Preheat the 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 or until golden brown and crispy. Let cool.
- Cook the Chicken:
- Heat a skillet over medium heat and sauté the marinated chicken until fully cooked and golden brown.
- Prepare the Asian Slaw:
- In a bowl, toss coleslaw mix with green onions, sesame oil, rice vinegar, soy sauce, and honey.
- Assemble the Tacos:
- Fill each crispy wonton shell with cooked chicken.
- Top with a spoonful of Asian slaw.
- Drizzle with sweet chili sauce and garnish with sesame seeds and cilantro.
- Serve Immediately:
- These tacos are best enjoyed fresh while the wonton shells are crispy!
Notes
- Protein Swap: Substitute chicken with shrimp, tofu, or ground turkey.
- Spicy Kick: Add Sriracha or crushed red pepper flakes to the sauce.
- Crunchy Topping: Garnish with crushed peanuts or crispy fried onions.
- Storage: Keep taco components separate in the fridge for up to 3 days.
- Wonton Shells: Store in an airtight container for up to 24 hours for crispiness.
