Crispy Chicken Wonton Tacos (Printable)
Crispy wonton shells stuffed with tender chicken, colorful Asian slaw, and drizzled with sweet chili sauce for a bold fusion appetizer or main.
# What You'll Need:
→ Chicken Marinade
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 - 1/2 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 - 1/2 cup shredded carrots
12 - 2 green onions thinly sliced
13 - 1/4 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 - 1/2 tsp salt
→ Sweet Chili Sauce
20 - 1/3 cup bottled sweet chili sauce
21 - 1 tsp lime juice
→ Optional Garnishes
22 - 1 tbsp toasted sesame seeds
23 - 1 tbsp sliced green onions
24 - Fresh cilantro leaves
# How-To Steps:
01 - Preheat oven to 375°F for baking wonton shells
02 - Combine chicken breasts soy sauce sesame oil garlic powder ground ginger and black pepper in a bowl. Marinate for at least 10 minutes
03 - Toss together red cabbage green cabbage carrots green onions and cilantro in a large bowl
04 - Whisk together rice vinegar soy sauce honey sesame oil ginger and salt in a small bowl. Pour dressing over 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 oven rack to form taco shape or use taco shell baking rack
06 - Bake for 6 to 8 minutes until golden and crisp. Remove carefully and cool on wire rack
07 - Heat skillet over medium-high heat. Cook marinated chicken for 4 to 5 minutes per side until cooked through and juices run clear. Let rest for 5 minutes then dice or shred into bite-sized pieces
08 - Mix sweet chili sauce with lime juice in a small bowl until combined
09 - Fill each wonton shell with cooked chicken. Top with Asian slaw and drizzle with sweet chili sauce. Garnish with sesame seeds green onions and cilantro if desired. Serve immediately
# Expert Advice:
01 -
- The contrast between the shatteringly crisp shell and the tender seasoned chicken hits every texture craving at once
- That sweet chili drizzle cuts through the slaws brightness like a secret ingredient youll want to put on everything
- They look impressive but come together faster than delivery would arrive
02 -
- The wonton shells go from perfect to burned incredibly fast, so set a timer and check them at the 6-minute mark
- Let the slaw sit for at least 15 minutes so the vegetables soften slightly and really absorb that tangy dressing
- Serve these right after assembly because the shells will start losing their signature crunch after about 10 minutes
03 -
- If your oven rack bars are too far apart, invert a muffin tin and drape the wontons over the spaces between the cups instead
- Warm your sweet chili sauce slightly for 10 seconds in the microwave so it drizzles more evenly over the slaw