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.
