Introduction

These Chicken Wonton Tacos are a fun and flavorful fusion dish that combines crispy wonton shells with tender, marinated chicken and fresh coleslaw. Perfect for parties or a quick weeknight meal, they offer a delightful mix of textures and Asian-inspired tastes.

A white plate with several small tacos lined up, each taco made of a golden-brown soft shell filled with three visible layers: the bottom layer is cooked meat pieces, the middle layer is a crunchy colorful slaw mix of purple cabbage, shredded carrots, and light green cabbage, topped with small sesame seeds and chopped green onions. A slice of lime and scattered green onion pieces are placed around the plate. A woman's hand with light-colored nail polish holds one taco above the plate, showing the layers clearly against a white marbled background. 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
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 garnish)
Chopped cilantro (for garnish)

Instructions

Step 1: Slice the chicken breasts into long thin strips. In a medium bowl, combine the chicken with teriyaki sauce, sesame oil, soy sauce, minced garlic, and minced ginger. Toss well, cover, and refrigerate to marinate for 1 hour. Alternatively, use a large ziplock bag for marinating.
Step 2: Preheat the oven to 375°F. Place a muffin tin upside down and gently press a wonton wrapper between two of the muffin cups to form a “V” shape. Bake for 7-9 minutes, watching closely to prevent burning. Remove from oven and set aside. Repeat for remaining wrappers, baking in batches if needed.
Step 3: Heat a large pan over medium heat and add a splash of olive oil. Remove the chicken from the marinade and sauté until cooked through, stirring frequently. Once done, remove from heat.
Step 4: In a large bowl, combine the coleslaw mix with diced green onions. In a separate medium bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey to create the slaw dressing. Pour the dressing over the coleslaw and toss to coat evenly.
Step 5: Assemble the wonton tacos by placing a layer of cooked chicken inside each wonton shell. Add a spoonful of the dressed coleslaw on top. Drizzle with sweet chili sauce and sprinkle with sesame seeds and chopped cilantro for garnish.
Step 6: Serve the wonton tacos immediately and enjoy their crispy, savory, and slightly sweet flavors!

Tips & Variations

For extra crispiness, brush the wonton wrappers lightly with oil before baking.
Substitute chicken with shrimp or tofu for different protein options.
Add a squeeze of fresh lime on top for a zesty finish.
If you prefer spicier tacos, mix some sriracha into the slaw dressing or drizzle on top.

Storage

Store leftover cooked chicken and coleslaw separately in airtight containers in the refrigerator for up to 2 days. Wonton shells are best enjoyed fresh but can be stored in an airtight container at room temperature for a day. Reheat chicken gently in a pan or microwave before assembling. Avoid making tacos too far ahead to preserve the crispiness of the wonton shells.

How to Serve

The image shows four crispy wonton cups placed on a white rectangular plate on a white marbled surface. Each wonton cup is filled with a colorful mixture of shredded green and purple cabbage, thin orange carrot strips, chopped green onions, and chickpeas. The wonton wrappers are golden brown and crunchy, holding the mixed filling tightly. On the plate, there is a small white bowl filled with red dipping sauce positioned near the back left, with a green lime wedge placed near the front right side. Scattered bits of the colorful filling and green onion pieces are spread around the plate, adding freshness and texture to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the wonton shells ahead of time?

Yes, you can bake the wonton shells a few hours ahead and keep them in an airtight container at room temperature to maintain their crispiness.

What can I use if I don’t have teriyaki sauce?

You can substitute teriyaki sauce with a mix of soy sauce, honey, and a splash of rice vinegar or mirin to achieve a similar sweet and savory flavor.