These Crispy Chicken Wonton Tacos are a fun and flavorful fusion of Asian-inspired flavors and classic taco crunch. They feature crispy wonton shells filled with tender chicken, tangy slaw, and a drizzle of creamy sauce that ties everything together. Each bite delivers the perfect balance of texture and flavor—crispy, juicy, creamy, and fresh. I once made these using shredded rotisserie chicken tossed in teriyaki sauce for a quick version, and they turned out just as delicious. Whether you’re serving them as appetizers, a light dinner, or party snacks, these tacos will disappear fast.
Why You’ll Love This Recipe
This recipe brings together everything you love about tacos—crunchy shells, savory filling, and vibrant toppings—with a creative twist. The wonton wrappers crisp up beautifully in the oven or air fryer, while the chicken adds a juicy, flavorful bite. It’s fast, fun, and endlessly customizable—perfect for weeknights or entertaining. Plus, they’re bite-sized, which means you can enjoy more than one (and trust me, you’ll want to).
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Crispy Chicken Wonton Tacos – A Crunchy, Flavor-Packed Fusion Favorite
- Total Time: 25 minutes
- Yield: 12 tacos
- Diet: Halal
Description
Crispy Chicken Wonton Tacos are a fun and flavorful fusion dish featuring crunchy wonton shells filled with juicy, seasoned chicken, fresh slaw, and a zesty creamy sauce. These bite-sized tacos are perfect for parties, appetizers, or a creative dinner twist inspired by Asian and Mexican flavors.
Ingredients
- 12 square wonton wrappers
- 1 cup cooked chicken breast, shredded or diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 cup coleslaw mix (shredded cabbage and carrots)
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds (optional)
- Cooking spray or oil for frying
Instructions
- Preheat oven to 375°F (190°C).
- Lightly spray both sides of wonton wrappers with cooking spray and drape each wrapper over the side of a baking dish or wire rack to form a taco shape.
- Bake for 6–8 minutes or until golden brown and crisp. Remove carefully and set aside.
- In a medium bowl, mix chicken with soy sauce, sesame oil, honey, rice vinegar, garlic powder, and ginger. Stir to coat evenly.
- In a separate bowl, combine coleslaw mix, mayonnaise, lime juice, sugar, and salt. Toss until well mixed.
- To assemble, fill each wonton shell with a spoonful of chicken and top with slaw.
- Garnish with green onions and sesame seeds before serving.
Notes
- Air fry wonton shells at 350°F (175°C) for 4–5 minutes for an even crispier texture.
- Use grilled chicken or crispy chicken tenders for a heartier version.
- Add a drizzle of spicy mayo or sweet chili sauce for extra flavor.
- Serve immediately to maintain crispiness of the wonton shells.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Wonton Wrappers
Thin and crispy, they serve as the perfect taco shells. You can find them in the refrigerated section of most grocery stores.
Chicken Breast or Thighs
Cooked and diced or shredded. You can use grilled, baked, or even rotisserie chicken for convenience.
Soy Sauce
Adds a savory umami depth to the chicken marinade or glaze.
Honey
Brings a touch of sweetness that balances the savory and tangy flavors.
Rice Vinegar
Adds brightness and helps cut through the richness of the sauce.
Garlic and Ginger
The aromatic foundation that gives the chicken a delicious Asian-inspired flavor.
Coleslaw Mix
Adds crunch, freshness, and color. Pre-shredded cabbage and carrots work perfectly.
Mayonnaise
Forms the creamy base for the taco sauce.
Sriracha or Chili Sauce
Adds a spicy kick to the mayo for a creamy, tangy drizzle.
Green Onions
Bring a mild oniony bite and freshness to the finished tacos.
Sesame Oil (optional)
Adds a hint of nuttiness to the chicken or slaw.
Lime Juice
Brightens the dish and ties all the flavors together.
Sesame Seeds (optional)
For garnish and a subtle crunch.
Directions
- Preheat the oven. Set your oven to 375°F (190°C). Lightly spray a muffin tin or the back of a baking tray with oil.
- Shape the wonton shells. Drape each wonton wrapper over the side of the muffin tin or gently fold in half and prop between the cups to form taco shapes. Bake for 6–8 minutes or until golden brown and crisp. Set aside to cool.
- Cook the chicken. In a skillet over medium heat, combine soy sauce, honey, rice vinegar, garlic, and ginger. Add the cooked chicken and toss until warmed through and coated evenly in the glaze. Remove from heat.
- Make the slaw. In a small bowl, toss coleslaw mix with a bit of sesame oil, lime juice, and a pinch of salt. Set aside.
- Prepare the sauce. Whisk mayonnaise and sriracha together in a separate bowl. Adjust spice level to taste.
- Assemble the tacos. Fill each wonton shell with the glazed chicken, top with a spoonful of slaw, and drizzle with the spicy mayo sauce. Sprinkle with green onions and sesame seeds if desired.
- Serve immediately. Enjoy while warm and crispy.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
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 eas
Servings and timing
This recipe makes 12 mini tacos, serving 4 people.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Storage/reheating
For best texture, store the components separately. Keep leftover chicken and slaw in airtight containers in the refrigerator for up to 3 days. The wonton shells can be stored at room temperature in an airtight container for up to 2 days. Reheat chicken in a skillet or microwave and assemble fresh tacos just before serving. Avoid storing assembled tacos—they’ll lose their crispness.
Variations and Customizations
Teriyaki Chicken Wonton Tacos: Toss the chicken in teriyaki sauce for a sweet and savory twist.
Spicy Buffalo Style: Coat chicken in buffalo sauce and top with ranch slaw for an American-style version.
Sweet Chili Chicken: Use Thai sweet chili sauce for a sticky, tangy glaze.
Asian BBQ Chicken: Mix hoisin sauce, soy sauce, and garlic for a smoky, rich filling.
Vegetarian Version: Replace chicken with crispy tofu or sautéed mushrooms.
Shrimp Wonton Tacos: Use grilled or sautéed shrimp with the same glaze and toppings for a seafood twist.
Pineapple Kick: Add small chunks of pineapple to the slaw for a tropical note.
Extra Crispy Option: Air fry the wonton shells at 375°F (190°C) for 3–5 minutes until golden.
Creamy Sesame Sauce: Mix mayo, sesame oil, soy sauce, and a dash of rice vinegar for a nutty alternative to sriracha mayo.
Crunchy Upgrade: Add chopped peanuts or crispy fried onions on top for added texture.
FAQs
Can I make the wonton shells ahead of time?
Yes! Bake them in advance and store in an airtight container for up to 2 days.
Can I use ground chicken instead of shredded?
Absolutely—cook and season it the same way for a heartier filling.
How do I prevent the wontons from burning?
Keep an eye on them—they crisp quickly. Start checking at 5 minutes.
Can I fry the wontons instead of baking?
Yes, deep-fry in hot oil (350°F/175°C) for about 30 seconds per side until golden brown.
Can I make this dish gluten-free?
Use gluten-free soy sauce (tamari) and check that your wonton wrappers are gluten-free.
What’s the best way to shape the shells?
Use a muffin tin, taco rack, or prop them between two oven-safe bars to create taco shapes.
Can I make these spicy?
Increase the sriracha in the sauce or add red pepper flakes to the chicken glaze.
Can I air fry the wontons?
Yes, air fry at 375°F (190°C) for 3–5 minutes for an easy, mess-free version.
Can I use store-bought coleslaw dressing?
Yes, but keep it light so it doesn’t overpower the chicken glaze.
How should I serve these for parties?
Arrange the shells on a platter with toppings in separate bowls for a build-your-own taco station.
Conclusion
These Crispy Chicken Wonton Tacos are the ultimate fusion of flavor and fun—a mix of savory, sweet, and spicy all wrapped in a crunchy shell. They’re light yet satisfying, easy to make, and perfect for any occasion. The combination of glazed chicken, crisp slaw, and creamy sauce makes every bite an explosion of texture and taste. Whether you serve them as appetizers or the main course, these tacos are guaranteed to steal the spotlight at your table.
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