Why You’ll Love This Recipe
These Chicken Wonton Tacos are an irresistible mix of crispy, savory, and sweet. The wonton shells are perfectly crisp, while the honey-garlic chicken is juicy and flavorful. The Asian slaw adds a crunchy and refreshing contrast to the warm chicken, and the sweet chili sauce provides just the right amount of sweetness and spice. It’s a unique appetizer that’s sure to be the star of your next gathering.
Ingredients
For Chicken:
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 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 Shell & Toppings:
16 wonton wrappers
Sweet chili sauce
Sesame seeds
Chopped cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Marinate the Chicken
Slice the chicken breasts into long, thin strips. In a medium bowl, combine the chicken with the teriyaki sauce, sesame oil, soy sauce, garlic, and ginger. Toss everything together until the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour (or place the mixture in a ziplock bag for easy marination).
2. Prepare the Wonton Shells
Preheat your oven to 375°F (190°C). Turn a muffin tin upside down and gently press the middle of each wonton wrapper between two of the muffin cups, creating a “V” shape. The opposing points of the wrapper will rest on the top of the wells. Bake the wontons for 7-9 minutes, keeping a close eye on them to ensure they don’t burn. Once golden brown and crispy, remove from the oven and set aside. You may need to bake the wrappers in batches.
3. Cook the Chicken
Place a large pan on the stove over medium heat and add a little olive oil. Once the oil is hot, add the marinated chicken to the pan and sauté, tossing frequently. Cook until the chicken is fully cooked through, about 7-8 minutes. Remove the chicken from heat and set aside.
4. Prepare the Slaw
In a large bowl, combine the coleslaw mix and chopped green onions. In a medium bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey to create the dressing. Pour the dressing over the coleslaw mixture and toss to combine.
5. Assemble the Wonton Tacos
Take each cooked wonton shell and add a layer of the cooked chicken. Top the chicken with a spoonful of the prepared Asian slaw. Drizzle with sweet chili sauce, and then sprinkle with sesame seeds and chopped cilantro. Repeat the process with the remaining wonton shells.
6. Serve
Serve the Chicken Wonton Tacos immediately for the best crunch and flavor. Enjoy your delicious creation!
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Version: Replace the chicken with crispy tofu or tempeh for a vegetarian version of these tacos.
- Extra Heat: Add a touch of sriracha or red pepper flakes to the sweet chili sauce for a spicier kick.
- Custom Slaw: Add shredded carrots or bell peppers to the coleslaw for extra crunch and color.
Storage/Reheating
- Storage: These tacos are best served immediately, but you can store any leftover chicken and slaw in airtight containers in the refrigerator for up to 2 days. The wonton shells will lose their crispness if stored.
- Reheating: Reheat the chicken in a pan on medium heat and refresh the wonton shells in the oven for a couple of minutes to bring back their crispiness.
FAQs
Can I make the wonton shells ahead of time?
Yes, you can prepare the wonton shells in advance and store them in an airtight container. Reheat them in the oven before serving to restore their crispness.
Can I make the chicken ahead of time?
Yes, you can cook the chicken ahead of time and store it in the refrigerator. Reheat it in a pan before assembling the tacos.
What other toppings can I add to the tacos?
You can add shredded lettuce, chopped peanuts, or a drizzle of hoisin sauce for extra flavor and crunch.
Can I use store-bought coleslaw mix for the slaw?
Yes, store-bought coleslaw mix works perfectly for this recipe, saving you time on prep.
Can I fry the wonton shells instead of baking them?
Yes, you can deep fry the wonton wrappers if you prefer a more traditional crispy texture. Just make sure to fry them for about 1-2 minutes until golden and crispy.
Can I substitute the sesame oil?
If you don’t have sesame oil, you can use vegetable oil or olive oil as a substitute, though it may affect the flavor slightly.
Can I freeze these tacos?
It’s best to freeze the components separately. You can freeze the chicken and wonton shells, but the slaw should be made fresh before serving for the best texture.
How can I make the tacos spicier?
Add a few drops of sriracha or mix some chili flakes into the sweet chili sauce for an extra layer of heat.
How do I prevent the wonton shells from becoming soggy?
Assemble the tacos right before serving to prevent the wonton shells from absorbing moisture from the slaw and sweet chili sauce.
Can I make these tacos with shrimp instead of chicken?
Yes, shrimp can be a great substitute for chicken! Just sauté the shrimp in the same marinade and follow the rest of the recipe as directed.
Conclusion
These Chicken Wonton Tacos are a delicious and fun appetizer that will wow your guests and satisfy your cravings for something crispy, flavorful, and fresh. With the perfect combination of savory chicken, crunchy slaw, and sweet chili sauce, they’re an easy dish to make for any occasion. Try this recipe today and enjoy the delicious fusion of flavors in every bite!
Chicken Wonton Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking, Sautéing
- Cuisine: Asian Fusion
Description
These Chicken Wonton Tacos feature crispy wonton shells filled with tender honey-garlic chicken, topped with Asian slaw, sweet chili sauce, and garnished with sesame seeds and cilantro. A flavorful and fun appetizer that’s perfect for gatherings.
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
Sesame seeds
Chopped cilantro
Instructions
- Slice the chicken breasts into long, thin strips. In a medium bowl, combine the chicken with teriyaki sauce, sesame oil, soy sauce, garlic, and ginger. Toss to coat and refrigerate for at least 1 hour.
- Preheat the oven to 375°F (190°C). Turn a muffin tin upside down and gently press the middle of each wonton wrapper between two muffin cups to form a ‘V’ shape. Bake for 7-9 minutes until golden brown and crispy. Set aside.
- In a large pan over medium heat, add olive oil. Cook the marinated chicken for 7-8 minutes until fully cooked. Remove from heat.
- In a bowl, combine coleslaw mix and chopped green onions. In another bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey. Pour the dressing over the slaw and toss to combine.
- Assemble the tacos by filling each wonton shell with a layer of chicken, then top with slaw. Drizzle with sweet chili sauce and sprinkle with sesame seeds and cilantro.
- Serve immediately for the best crunch and flavor.
Notes
Make sure to bake the wonton shells right before serving to maintain their crispiness.
To make these tacos vegetarian, swap chicken for crispy tofu or tempeh.
You can fry the wonton shells instead of baking for a more traditional crispy texture.
Store leftover chicken and slaw in airtight containers in the fridge for up to 2 days.
If you prefer a spicier taco, add sriracha or chili flakes to the sweet chili sauce.
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg
