Name: Chicken Wonton Tacos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Asian Fusion
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 (for drizzling); Sesame seeds (for sprinkling); Chopped fresh cilantro (for garnish); Olive oil (for sautéing chicken)

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Introduction

Chicken Wonton Tacos are a flavorful fusion dish combining tender teriyaki-marinated chicken with crisp coleslaw, all served in a crispy baked wonton shell. These bite-sized tacos are perfect for parties or a fun family meal that’s both easy and delicious.

The image shows four small taco-shaped appetizers arranged on a white rectangular plate, each with a crispy golden shell filled with a mix of colorful shredded vegetables including purple cabbage, green cabbage, and orange carrots, along with some light brown beans. A small white bowl filled with red sauce sits on the upper left corner of the plate. There is a lime wedge placed near the bottom right of the plate, with scattered green onion pieces and tiny vegetable bits around the tacos. The background is a white marbled surface with some whole and halved green limes blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 skinless boneless chicken breasts (thinly sliced)
2 Tablespoons teriyaki sauce
1 Tablespoon sesame oil (for marinade)
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 (for dressing)
1 Tablespoon rice vinegar
1 Tablespoon low sodium soy sauce (for dressing)
1 Tablespoon honey
16 wonton wrappers
Sweet chili sauce
Sesame seeds
Chopped cilantro

Instructions

Step 1: Slice chicken breasts into long thin strips. In a medium bowl, combine chicken with teriyaki sauce, 1 tablespoon sesame oil, soy sauce, garlic, and ginger. Toss well to coat. Cover and refrigerate for 1 hour to marinate.
Step 2: Preheat oven to 375°F. Turn a muffin tin upside down and press a wonton wrapper between two of the muffin cups to form a “V” shape. Place on a baking sheet and bake for 7-9 minutes, watching closely to avoid burning. Repeat with remaining wrappers and set aside.
Step 3: Heat a large pan over medium heat and add a little olive oil. Remove chicken from marinade and sauté until cooked through, stirring frequently. Remove from heat.
Step 4: In a large bowl, combine coleslaw mix and diced green onions. In a separate bowl, whisk together 1 tablespoon sesame oil, rice vinegar, soy sauce, and honey to make the dressing. Pour the dressing over the coleslaw and toss to combine.
Step 5: Assemble the tacos by placing a layer of cooked chicken in each wonton shell. Top with coleslaw mixture, then drizzle with sweet chili sauce. Garnish with sesame seeds and chopped cilantro.
Step 6: Serve immediately and enjoy the fresh, crunchy, and savory flavors!

Tips & Variations

For extra heat, add a few drops of sriracha or diced jalapeños to the coleslaw dressing.
Use ground chicken or turkey as a substitute for chicken breasts for a different texture.
Make the wonton shells ahead of time and store in an airtight container once cooled to keep them crispy.
Swap coleslaw mix with shredded red cabbage and carrots for more color and crunch.

Storage

Store leftover cooked chicken and coleslaw separately in airtight containers in the refrigerator for up to 2 days. Wonton shells are best served fresh; if storing made tacos, the shells may soften. Reheat chicken gently in a pan or microwave before assembling new tacos.

How to Serve

The image shows three crispy, golden-brown wonton cups filled with colorful layers of chopped purple cabbage, green cabbage, finely shredded carrots, small chunks of light brown cooked chicken, and sprinkled sesame seeds. The cups are arranged in a white plate on a white marbled surface, with a wedge of lime placed near them on the right side. In the background, there is a white bowl filled with a red dipping sauce, slightly out of focus, enhancing the vibrant colors of the filling in the front. The texture of the wonton cups is crunchy, contrasting with the fresh, crisp vegetables, and the sauce adds a glossy finish on top of the filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure the chicken is fully thawed and patted dry before marinating to ensure even cooking and better flavor absorption.

How can I make the wonton shells crispier?

Bake them on an inverted muffin tin as instructed and keep an eye on them while baking to prevent burning. You can also lightly spray the wrappers with cooking spray before baking for extra crispiness.