Crispy Chicken Wonton Tacos (Printable)
Crispy wonton shells stuffed with tender chicken, vibrant Asian slaw, and sweet chili drizzle make these fusion bites perfect for entertaining or weeknight dinners.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp garlic powder
05 - 1 tsp ground ginger
06 - ½ tsp black pepper
→ Wonton Taco Shells
07 - 12 square wonton wrappers
08 - Nonstick cooking spray or neutral oil (such as canola)
→ Asian Taco Slaw
09 - 1 cup shredded red cabbage
10 - 1 cup shredded green cabbage
11 - ½ cup shredded carrots
12 - 2 green onions, thinly sliced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tbsp rice vinegar
15 - 1 tbsp soy sauce
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp sesame oil
18 - 1 tsp grated fresh ginger
19 - ½ tsp salt
→ Sweet Chili Sauce
20 - ⅓ cup bottled sweet chili sauce
21 - 1 tsp lime juice
→ Garnishes
22 - 1 tbsp toasted sesame seeds
23 - 1 tbsp sliced green onions
24 - Fresh cilantro leaves
# Directions:
01 - Preheat oven to 375°F.
02 - In a bowl, combine chicken breasts, soy sauce, sesame oil, garlic powder, ground ginger, and black pepper. Marinate for at least 10 minutes.
03 - In a large bowl, toss together red and green cabbage, carrots, green onions, and cilantro.
04 - In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, and salt. Pour dressing over the slaw and toss well. Refrigerate until ready to use.
05 - Lightly spray both sides of wonton wrappers with oil. Drape each wrapper over two bars of an oven rack to form a taco shape, or use a taco shell baking rack.
06 - Bake for 6–8 minutes or until golden and crisp. Remove carefully and cool.
07 - Heat a skillet over medium-high heat. Cook marinated chicken for 4–5 minutes per side, until cooked through and juices run clear.
08 - Let chicken rest for 5 minutes, then dice or shred into bite-sized pieces.
09 - Mix sweet chili sauce with lime juice in a small bowl.
10 - Fill each wonton shell with chicken, top with Asian slaw, and drizzle with sweet chili sauce. Garnish with sesame seeds, green onions, and cilantro if desired. Serve immediately.
# Expert Tips:
01 -
- The crunch of baked wonton shells beats any fried taco shell youve ever had
- You get to assemble them at the table which makes dinner feel interactive and fun
02 -
- The wonton shells go from perfect to burned in about 30 seconds so set a timer
- Dont overfill the shells or they will crack when you try to take that first bite
03 -
- Pat the chicken dry before searing to get better browning on the meat
- Let the shells cool completely before filling or they will get soggy fast