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Crispy Chicken Wonton Tacos Recipe

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4.1 from 81 reviews

  • Author: Sophia
  • Total Time: 1 hour 40 minutes
  • Yield: 16 wonton tacos

Description

Crispy Chicken Wonton Tacos are a fusion delight combining tender teriyaki-glazed chicken, crunchy Asian slaw, and crispy baked wonton shells. These bite-sized tacos are perfect for parties or a fun dinner, delivering bold flavors with a satisfying crunch in every bite.

Ingredients

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)

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

Shell & Toppings

  • 16 wonton wrappers
  • Sweet chili sauce (for drizzling)
  • Sesame seeds (for sprinkling)
  • Chopped fresh cilantro (for garnish)

Instructions

  1. Marinate the Chicken: Slice the chicken breasts into long thin strips. In a medium bowl, combine the sliced chicken with teriyaki sauce, sesame oil, low sodium soy sauce, minced garlic, and minced ginger. Toss to coat the chicken evenly. Cover and refrigerate for 1 hour, or marinate in a sealed large ziplock bag for convenience.
  2. Prepare the Wonton Shells: Preheat your oven to 375°F (190°C). Turn a muffin tin upside down. Press a wonton wrapper between two adjacent muffin cups, shaping it into a ‘V’ form with two opposite points resting on top of the tin’s edges. Bake the wonton shells for 7-9 minutes, watching closely to prevent burning. Remove from oven when crispy and golden. Repeat in batches as needed.
  3. Cook the Chicken: Heat a large pan over medium heat and add a splash of olive oil. Remove the marinated chicken from the fridge. Once the oil is hot, sauté the chicken strips, stirring frequently until fully cooked through and no longer pink inside. Remove from heat and set aside.
  4. Make the Asian Slaw: In a large bowl, combine the coleslaw mix and diced green onions. In a separate medium bowl, whisk together sesame oil, rice vinegar, low sodium soy sauce, and honey to create the dressing. Pour the dressing over the coleslaw mixture and toss to coat evenly.
  5. Assemble the Tacos: Take a crispy wonton shell and layer in some of the cooked chicken. Add a generous spoonful of the prepared Asian slaw. Drizzle sweet chili sauce over the top, then sprinkle with sesame seeds and chopped cilantro. Repeat for all wonton shells.
  6. Serve: Serve the crispy chicken wonton tacos immediately while the shells are still crispy. Enjoy the perfect blend of textures and flavors!

Notes

  • Make sure to watch the wonton shells closely while baking to prevent them from burning.
  • You can prepare the chicken marinade up to 24 hours in advance to deepen flavor.
  • Customize the slaw by adding shredded carrots or bell peppers for extra crunch.
  • If you prefer a gluten-free version, substitute soy sauce with tamari and use gluten-free wonton wrappers.
  • These tacos are best served fresh to maintain the crispiness of the wonton shells.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://sophiasrecipe.com/crispy-chicken-wonton-tacos-recipe/