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