These Crispy Chicken Wonton Tacos are a delicious fusion of Asian-inspired flavors and taco fun. I love how the crunchy wonton shells perfectly hold the tender, teriyaki-marinated chicken and tangy slaw, creating a flavor-packed bite that’s both light and satisfying.
Why You’ll Love This Recipe
I enjoy how the wonton shells bake up perfectly crisp, creating a fun handheld treat. The combination of sweet, savory, and tangy flavors makes each bite exciting, and I love how quick and simple it is to prepare for a weeknight meal or a party appetizer.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
chicken breast
teriyaki sauce
sesame oil
low-sodium soy sauce
fresh garlic and ginger
coleslaw mix
green onions
rice vinegar
honey
wonton wrappers
sweet chili sauce
sesame seeds
chopped cilantro
Directions
I start by marinating the sliced chicken in teriyaki sauce, sesame oil, soy sauce, garlic, and ginger for at least one hour.
I preheat the oven to 375°F and drape wonton wrappers over an upside-down muffin tin to form taco shells, baking for 7–9 minutes until golden.
I cook the marinated chicken in a skillet over medium heat until fully cooked and caramelized.
I prepare the slaw by mixing coleslaw blend, green onions, sesame oil, rice vinegar, soy sauce, and honey.
I fill each crispy wonton shell with chicken, top it with slaw, drizzle with sweet chili sauce, and sprinkle with sesame seeds and cilantro.
Servings and timing
This recipe makes about 12 tacos. I spend 15 minutes prepping, 1 hour marinating, and 15 minutes cooking—so total time is around 1 hour and 30 minutes.
Variations
Sometimes I add sriracha for a spicy version or swap chicken for shrimp or tofu. I also like adding mango or bell peppers to the slaw or finishing with spicy mayo for a creamy touch.
Storage/Reheating
I store leftover chicken and slaw separately in airtight containers in the fridge for up to 3 days. The wonton shells stay crispy for 1–2 days at room temperature in a sealed container. I reheat the chicken in a skillet or microwave and crisp the shells in a 325°F oven for a few minutes.
FAQs
Can I air fry the wonton wrappers?
Yes, I air fry them at 350°F for about 5–6 minutes for a perfectly crisp texture.
Can I make it gluten-free?
I use tamari instead of soy sauce and gluten-free wonton wrappers to make it gluten-free.
Can I prepare these ahead?
I like to prep the components in advance and assemble right before serving so the shells stay crisp.
What if I can’t find wonton wrappers?
I sometimes use mini tortillas baked until crisp or phyllo cups for a similar crunch.
How can I serve them for a party?
I arrange them on a platter with lime wedges, extra slaw, and dipping sauces for a festive presentation.
Conclusion
I love making these Crispy Chicken Wonton Tacos for their crunch, bold flavors, and versatility. They’re fun to assemble, easy to eat, and always a crowd favorite. Every bite is a mix of savory chicken, tangy slaw, and sweet heat that keeps me coming back for more.
These Crispy Chicken Wonton Tacos are a fun, flavour‑packed fusion of crispy wonton shells filled with teriyaki‑marinated chicken and tangy slaw, topped with sweet‑chili sauce, sesame seeds and fresh cilantro.
Total Time:1 hour 30 minutes
Yield:12 tacos
Ingredients
Chicken breast (sliced)
Teriyaki sauce
Sesame oil
Low‑sodium soy sauce
Fresh garlic, minced
Fresh ginger, minced
Coleslaw mix
Green onions, chopped
Rice vinegar
Honey
Wonton wrappers
Sweet chili sauce (for topping)
Sesame seeds (for garnish)
Chopped cilantro (for garnish)
Instructions
Marinate the sliced chicken in teriyaki sauce, sesame oil, soy sauce, garlic and ginger for at least one hour.
Pre‑heat the oven to 375 °F, and drape wonton wrappers over the backs of an up‑turned muffin tin to form taco‑shaped shells. Bake for 7‑9 minutes or until golden and crisp.
Cook the marinated chicken in a skillet over medium heat until fully cooked and caramelized.
Meanwhile prepare the slaw: mix the coleslaw blend with green onions, sesame oil, rice vinegar, soy sauce and honey.
Fill each crispy wonton shell with the cooked chicken, top with the slaw, drizzle with sweet chili sauce, and sprinkle with sesame seeds and chopped cilantro.
Notes
For a spicier version, add sriracha or chili flakes to the marinade or slaw.
Substitute shrimp or tofu for chicken for a different protein.
To keep shells crispy, assemble just before serving and store components separately if prepping ahead.
For gluten‑free: use gluten‑free soy/tamari and gluten‑free wonton wrappers (or lettuce wraps).
