Chicken Wonton Tacos Recipe
These Chicken Wonton Tacos offer a delightful fusion of Asian flavors and Mexican-inspired fun. Tender marinated chicken is cooked and served in crispy baked wonton shells, topped with a fresh and tangy coleslaw, sweet chili sauce, sesame seeds, and cilantro for a vibrant, savory bite-sized taco experience perfect for appetizers or a light meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 wonton tacos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion (Asian-Mexican)
- Diet: Low Salt
Ingredients
Scale
Chicken Marinade and Filling
- 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)
Coleslaw
- 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
Wonton Tacos and Garnishes
- 16 wonton wrappers
- Sweet chili sauce (for drizzling)
- Sesame seeds (for sprinkling)
- Chopped fresh cilantro (for garnish)
Instructions
- Marinate the Chicken: Slice the chicken breasts into long thin slices. Place the chicken in a medium bowl and add teriyaki sauce, sesame oil, low sodium soy sauce, minced garlic, and minced ginger. Toss well to coat. Cover and refrigerate for 1 hour to allow the flavors to meld. Alternatively, use a large ziplock bag for marinating.
- Prepare Wonton Shells: Preheat the oven to 375°F (190°C). Turn a muffin tin upside down. Press a wonton wrapper into the intersection between two muffin cups to form a V shape, with two opposite corners resting over the tin edges. Bake the wonton wrappers for 7-9 minutes, watching closely to prevent burning. Remove from oven and set aside. Repeat in batches as necessary.
- Sauté the Chicken: Heat a large pan over medium heat and add a small amount of olive oil. Remove the marinated chicken from the refrigerator and sauté in the hot oil, stirring frequently to cook evenly. Continue cooking until chicken is fully cooked through and no longer pink inside. Remove from heat.
- Prepare the Coleslaw: In a large bowl, combine the bag of coleslaw mix and diced green onions. In a separate medium bowl, whisk together the sesame oil, rice vinegar, low sodium soy sauce, and honey to make the dressing. Pour the dressing over the coleslaw mixture and toss to combine thoroughly.
- Assemble the Tacos: Take one baked wonton shell and add a layer of cooked chicken at the bottom. Top with a generous spoonful of the coleslaw mixture. Drizzle sweet chili sauce over the filling. Sprinkle with sesame seeds and chopped fresh cilantro. Repeat assembly with remaining wonton shells.
- Serve: Serve the chicken wonton tacos immediately while wonton shells are crispy and fresh. Enjoy these flavorful bite-sized tacos as an appetizer or light meal.
Notes
- Watch the wonton wrappers carefully when baking to avoid burning, as they can cook quickly.
- Marinating the chicken for a full hour enhances the flavor and tenderness.
- Customize the heat level by adjusting the amount of sweet chili sauce or using a spicier alternative.
- Wonton shells can be prepared in advance and stored in an airtight container once cooled.
- This recipe can be doubled easily for larger gatherings.
Keywords: chicken wonton tacos, Asian tacos, baked wonton shells, teriyaki chicken, coleslaw tacos, sweet chili sauce, appetizer recipe
Find it online: https://miarosetti.com/chicken-wonton-tacos-recipe/
