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
