Why You’ll Love This Recipe
Chicken Wonton Tacos are a fresh, flavorful twist on traditional tacos—crispy wonton shells filled with tender, marinated chicken, crunchy slaw, and a zesty Asian-inspired dressing. They’re light, perfectly balanced between savory and sweet, and bursting with vibrant textures.
What I love most about this recipe is how fun and customizable it is. I once added a drizzle of spicy sriracha mayo on top, and it gave just the right amount of heat. Whether you’re serving them as an appetizer, party snack, or a light dinner, these tacos always disappear fast. They’re crispy, tangy, and downright addictive!
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Chicken Wonton Tacos – Crispy, Flavorful, and Fun to Eat
- Total Time: 35 mins
- Yield: 12 tacos
- Diet: Low Fat
Description
Chicken Wonton Tacos are a fun and flavorful fusion appetizer featuring crispy wonton shells filled with savory shredded chicken, tangy Asian slaw, and a drizzle of creamy sauce. They’re perfect for parties, game days, or a light dinner bursting with crunch and flavor.
Ingredients
- 12 square wonton wrappers
- 1 lb boneless, skinless chicken breasts
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 cup shredded carrots
- 1 cup shredded cabbage (green or red)
- 2 green onions, sliced
- 1 tbsp fresh cilantro, chopped
- 1/4 cup sweet chili sauce
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp sriracha (optional)
Instructions
- Preheat oven to 375°F (190°C). Spray a muffin tin with nonstick spray. Press each wonton wrapper gently between muffin cups to form a taco shell shape. Bake for 7–9 minutes until golden brown and crisp. Set aside.
- In a skillet, heat sesame oil over medium heat. Add chicken and cook until browned and cooked through, about 6–8 minutes. Shred or dice into small pieces.
- In a bowl, mix soy sauce, rice vinegar, honey, garlic, and ginger. Add to the skillet with chicken and toss until coated. Remove from heat.
- In a medium bowl, combine cabbage, carrots, green onions, and cilantro. Toss with a drizzle of lime juice and a small spoon of sweet chili sauce for flavor.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and sriracha to create the creamy sauce.
- Assemble tacos: Fill each wonton shell with chicken, top with slaw, and drizzle with the chili-lime mayo sauce.
- Garnish with extra cilantro or sesame seeds if desired and serve immediately.
Notes
- Make the wonton shells ahead and store in an airtight container for up to 2 days.
- Use rotisserie chicken for a quick shortcut.
- These are best assembled fresh to keep the wonton shells crispy.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baked & Stovetop
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast (or thighs)
Boneless and skinless, cooked and diced or shredded for tender, juicy filling.
Soy sauce
Adds umami depth to the chicken marinade.
Sesame oil
Brings nutty, aromatic flavor to the dish.
Honey
Balances the savory marinade with a touch of sweetness.
Garlic and ginger
Freshly minced for bright, bold flavor.
Rice vinegar
Adds acidity and freshness to the chicken and slaw.
Coleslaw mix
Provides crunch and freshness as a topping.
Green onions
Adds sharpness and color to the tacos.
Cilantro
For a fresh herbal finish.
Wonton wrappers
Crisped up to form the taco shells—light and crunchy.
Sweet chili sauce or sriracha mayo
Optional topping for an extra kick.
Vegetable oil (for frying or air frying)
Used to crisp up the wonton shells.
Directions
Preheat oven to 375°F (190°C) or heat air fryer to 350°F (175°C). Lightly brush wonton wrappers with oil and drape them over the edges of a baking dish or muffin pan to form a taco shape. Bake or air fry for 5–7 minutes until golden and crisp. Let cool.
In a skillet, heat sesame oil over medium heat. Add garlic and ginger, cooking until fragrant. Stir in diced chicken, soy sauce, honey, and a splash of rice vinegar. Cook until chicken is browned and glazed, about 6–8 minutes. Remove from heat and set aside.
In a small bowl, combine coleslaw mix, rice vinegar, and a drizzle of honey. Toss until lightly coated.
To assemble, spoon chicken into each crispy wonton shell, top with slaw, then garnish with green onions and cilantro. Drizzle with sweet chili sauce or sriracha mayo if desired. Serve immediately for maximum crunch.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe makes 12 tacos (serves 4 people). Preparation takes 15 minutes, cooking requires 15 minutes, making the total time about 30 minutes.
Storage/reheating
Wonton shells are best fresh, but leftover chicken and slaw can be stored separately in airtight containers for up to 3 days. Reheat chicken in a skillet or microwave, and crisp new wonton shells when ready to serve.
Variations and Customizations
Spicy Chicken Wonton Tacos
Add sriracha or chili paste to the marinade for extra heat.
Teriyaki Chicken Tacos
Swap the soy-honey mix for teriyaki sauce for a sweeter version.
Asian BBQ Tacos
Use hoisin sauce and a pinch of five-spice for a smoky-sweet flavor.
Vegetarian Version
Replace chicken with tofu or sautéed mushrooms.
Pineapple Chicken Tacos
Add diced pineapple to the chicken for a tropical twist.
Shrimp Wonton Tacos
Use shrimp instead of chicken for a seafood version.
Peanut Slaw Tacos
Toss coleslaw in peanut dressing for a nutty, Thai-inspired flavor.
Low-Carb Option
Use lettuce leaves instead of wonton wrappers.
Crispy Fried Wontons
Fry the wonton wrappers for extra crunch instead of baking.
Grilled Chicken Filling
Grill marinated chicken for smoky flavor before dicing.
FAQs
Can I make the wonton shells ahead of time?
Yes, store them in an airtight container once cooled to keep them crispy.
Can I use ground chicken instead of diced?
Yes, cook ground chicken in the same marinade for an easier filling.
How do I keep the wonton shells crispy?
Let them cool completely before filling and serve immediately.
Can I air fry the wontons?
Yes, air fry at 350°F for about 5 minutes until golden brown.
What can I use instead of rice vinegar?
Apple cider vinegar or lime juice works as a substitute.
Can I use store-bought coleslaw dressing?
Yes, but keep it light so the flavors don’t overpower the chicken.
What sides go best with these tacos?
Edamame, fried rice, or a cucumber salad pair beautifully.
Can I make them gluten-free?
Yes, use gluten-free soy sauce and rice paper instead of wonton wrappers.
Are these good for parties?
Absolutely—they’re bite-sized, flavorful, and fun to assemble.
Can I use leftover rotisserie chicken?
Yes, just toss it in the marinade and warm before serving.
Conclusion
Chicken Wonton Tacos are a crispy, flavorful, and vibrant twist on taco night. With juicy, marinated chicken, tangy slaw, and crunchy wonton shells, they strike the perfect balance between light and indulgent. Whether you bake, fry, or air fry the shells, these mini tacos make a fun and delicious appetizer, snack, or light meal that everyone will love.
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