You know that magical moment when two great food worlds collide? That’s exactly what happened the first time I bit into these Crispy Chicken Wonton Tacos. I was experimenting in my tiny apartment kitchen – the kind where you can barely turn around without knocking something over – trying to recreate my favorite takeout flavors with whatever I had on hand. Wonton wrappers sat next to leftover teriyaki chicken, and suddenly it hit me: “What if I made crispy little taco shells out of these?”
Friends, let me tell you – the result was pure magic. The contrast of that shatteringly crisp wonton shell with juicy teriyaki chicken and crunchy slaw? Absolute perfection. These aren’t just tacos – they’re little edible masterpieces that bring together the best of Asian and Mexican flavors in one irresistible bite. And the best part? They come together faster than you can say “fusion food obsession.”
Why You’ll Love These Crispy Chicken Wonton Tacos
Let me count the ways these little beauties will steal your heart (and probably become your new favorite weeknight hack):
- Crazy fast – From fridge to table in under 30 minutes when you’re hangry and impatient (been there!).
- That perfect CRUNCH – Those baked wonton shells stay shatteringly crisp, unlike sad soggy tortillas.
- Flavor fireworks – Sweet teriyaki, tangy slaw, and spicy chili sauce play together like best friends.
- Endlessly adaptable – Swap in shrimp, go veggie with mushrooms, or drizzle with sriracha mayo when you’re feeling wild.
Honestly? The hardest part is not eating them all straight off the baking sheet. Don’t say I didn’t warn you!
Ingredients for Crispy Chicken Wonton Tacos
Gathering these ingredients is half the fun – trust me, you probably have most of them already! Here’s what you’ll need for those perfect little flavor bombs:
- For the chicken: 2 boneless, skinless chicken breasts (thinly sliced – this helps them cook fast!), 1/4 cup teriyaki sauce, 1 tbsp sesame oil (we’ll use half now, half later), 1 tbsp low-sodium soy sauce, 2 cloves garlic (minced please – none of that jarred stuff!), 1 tsp fresh ginger (grated right before using)
- For the slaw: 2 cups coleslaw mix (the pre-shredded kind is totally fine!), 2 green onions (thinly sliced on the diagonal), 1 tbsp rice vinegar, 1 tsp honey
- The crispy magic: 12 wonton wrappers (found in the refrigerated section near tofu)
- Finishing touches: 2 tbsp sweet chili sauce (more if you’re like me and love extra), 1 tsp sesame seeds, 2 tbsp chopped fresh cilantro
Ingredient Notes & Substitutions
No stress if you need to swap things out – I’ve made these tacos every which way!
- Coleslaw mix: Grab the pre-shredded bag to save time, or shred your own cabbage and carrots if you’re feeling fancy.
- Soy sauce: Use tamari for gluten-free, or coconut aminos if you’re avoiding soy entirely.
- Wonton wrappers: Can’t find them? Egg roll wrappers cut into quarters work too – just adjust baking time.
- Spice lovers: Add a pinch of red pepper flakes to the chicken marinade or swap sweet chili sauce for sriracha.
See? No need for special trips to the store – these tacos are all about working with what you’ve got!
How to Make Crispy Chicken Wonton Tacos
Alright, let’s get down to business! These tacos come together faster than you’d think, especially if you multitask like I do (usually while dancing around my kitchen to 80s hits). Follow these steps and you’ll be crunching into perfection in no time.
Marinating and Cooking the Chicken
First things first – let’s get that chicken flavorful and juicy! Grab your sliced chicken breasts (thin slices mean quick cooking) and toss them with teriyaki sauce, HALF the sesame oil (we’re saving the rest!), soy sauce, and those gorgeous minced garlic and freshly grated ginger. Don’t skimp on fresh garlic and ginger here – they make all the difference!
Let this happy mixture sit for at least 15 minutes. I know, waiting is hard, but trust me – this short soak transforms boring chicken into something magical. While you wait, preheat your oven to 375°F for those wonton shells we’ll make soon.
Heat a skillet over medium heat and cook your marinated chicken for about 5-7 minutes. You’ll know it’s done when there’s no pink left – but don’t overcook or it’ll get dry! Transfer to a plate and try not to snack on all of it before assembling.
Preparing the Slaw and Wonton Shells
While that chicken cooks, let’s multitask! Grab your coleslaw mix and green onions – toss them with rice vinegar, honey, and that remaining sesame oil we saved. Give it a good mix and set aside. The vinegar will soften the cabbage just enough while keeping that perfect crunch.
Now for the fun part – the crispy shells! Gently press wonton wrappers into a muffin tin (no greasing needed – they’ll crisp up beautifully on their own). Bake for 8-10 minutes until they’re golden brown and hold their shape. Keep an eye on them after 7 minutes – they go from perfect to burnt REAL quick!
Assembling the Tacos
Here’s where the magic happens! Take your crispy wonton shells (aren’t they gorgeous?) and start with a layer of that teriyaki chicken. Top with a generous spoonful of slaw – but don’t go overboard! Too much slaw makes the shells soggy, and we worked too hard for that crunch to lose it now.
Finish with a drizzle of sweet chili sauce (or go wild and make zigzags!), sprinkle of sesame seeds, and fresh cilantro. Serve immediately while those shells are still crispy enough to hear that satisfying crackle with every bite!
Tips for Perfect Crispy Chicken Wonton Tacos
After making these tacos more times than I can count (okay fine, I have a problem), here are my hard-won secrets:
- Preheat like your life depends on it – That oven needs to be fully at 375°F before the wontons go in, or they’ll steam instead of crisp.
- Watch those wontons like a hawk – They go from golden perfection to charcoal in about 30 seconds flat.
- Assemble just before serving – Unless you enjoy soggy taco shells (and who does?), keep components separate until the last minute.
- Double the batch – Trust me, you’ll want leftovers… but there won’t be any.
Serving Suggestions for Crispy Chicken Wonton Tacos
These little flavor bombs shine all on their own, but if you’re feeling fancy (or just extra hungry), here’s what I love to pair them with:
- Edamame – A bowl of salty steamed pods makes the perfect crunchy sidekick.
- Miso soup – Keep it light with this comforting sip that won’t compete with the tacos.
- Asian slaw – Double down on crunch with a different veggie combo.
- Light lager – A cold beer cuts through the richness beautifully.
Just steer clear of anything saucy or steamed – we worked too hard for that crispy wonton magic to let it go soggy!
Storing and Reheating
Here’s the golden rule with these tacos: store the components separately if you want any hope of leftovers (good luck with that!). The chicken and slaw keep beautifully in airtight containers in the fridge for 2-3 days. As for those precious wonton shells? Store them at room temperature in a paper bag – plastic makes them lose their crunch.
When it’s snack time again, simply reheat the shells in a 350°F oven for 3-4 minutes to bring back that perfect crispness. Warning: assembled tacos don’t save well – once that slaw hits the shell, you’ve got about 20 minutes before they turn into sad, soggy messes. Learned that lesson the hard way!
Nutritional Information
Now, I’m no nutritionist (just a taco enthusiast!), but here’s the scoop on what you’re biting into: Each crispy chicken wonton taco clocks in at about 120 calories, with 8g protein and 15g carbs. Keep in mind these are estimates – your actual numbers might dance around a bit depending on the brands you use. The good news? These little guys pack way more flavor than their modest calorie count suggests!
FAQ About Crispy Chicken Wonton Tacos
Got questions? I’ve got answers! Here are the things people ask me most about these addictive little tacos:
Can I air-fry the wonton shells?
Absolutely! Set your air fryer to 370°F and cook the wonton shells for about 5 minutes – keep an eye on them because they crisp up fast in there. Just make sure not to overcrowd the basket so they get evenly golden. For more air fryer tips, check out this recipe.
Can I make any components ahead?
The shells are your best bet for make-ahead magic! Bake them up to 2 days early and store at room temp in a paper bag (plastic makes them sweat and lose crunch). The chicken and slaw are best made fresh, though you can prep the slaw ingredients separately a few hours early.
How can I adjust the spice level?
Want more kick? Swap sweet chili sauce for sriracha or add red pepper flakes to the chicken marinade. For milder versions, use half the chili sauce or substitute with hoisin. The beauty is you can customize each taco to taste when assembling!
Still have questions? Drop them in the comments – I test every variation so you don’t have to!
Ready to Make These Tacos?
What are you waiting for? Go make these crispy delights and tell me how they turned out! Snap a pic and tag me – I live for your kitchen victories. Now get cooking, taco superstar!
Print
30-Minute Crispy Chicken Wonton Tacos
- Total Time: 35 minutes
- Yield: 12 tacos 1x
- Diet: Low Lactose
Description
Crispy Chicken Wonton Tacos combine tender teriyaki chicken with fresh coleslaw in crispy wonton shells for a delicious fusion dish.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1/4 cup teriyaki sauce
- 1 tbsp sesame oil (divided)
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
- 12 wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds
- 2 tbsp chopped cilantro
Instructions
- Marinate chicken with teriyaki sauce, half the sesame oil, soy sauce, garlic, and ginger for 15 minutes.
- Cook chicken in a pan over medium heat until fully done, about 5-7 minutes. Set aside.
- Toss coleslaw mix with green onions, rice vinegar, honey, and remaining sesame oil.
- Press wonton wrappers into a muffin tin to form cups. Bake at 375°F for 8-10 minutes until crispy.
- Fill each wonton shell with chicken and coleslaw.
- Drizzle with sweet chili sauce and garnish with sesame seeds and cilantro.
Notes
- Use pre-shredded coleslaw mix for convenience.
- Adjust sweet chili sauce to taste.
- Wonton cups can be made ahead and stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 120
- Sugar: 4g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
Keywords: crispy chicken wonton tacos, fusion tacos, Asian-inspired appetizer
