Description

Chicken Wonton Tacos feature thinly sliced teriyaki-marinated chicken cooked to perfection and served inside crispy baked wonton wrappers, topped with a fresh Asian slaw and drizzled with sweet chili sauce. This fusion recipe combines Asian flavors with handheld convenience, making it a delightful appetizer or main dish perfect for gatherings or a flavorful dinner.

Ingredients

Scale

Chicken Marinade

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)

Asian Slaw

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

Shell & Toppings

16 wonton wrappers
Sweet chili sauce (to drizzle)
Sesame seeds (for garnish)
Chopped cilantro (for garnish)

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Instructions

Prepare the chicken marinade: Slice the chicken breasts into long thin strips. Combine the chicken with teriyaki sauce, sesame oil, low sodium soy sauce, minced garlic, and minced ginger in a medium bowl or a large ziplock bag. Toss to coat well, cover, and refrigerate for 1 hour to marinate thoroughly.
Preheat and bake wonton shells: Preheat your oven to 375 F. Turn a muffin tin upside down and press a wonton wrapper between two wells so that opposite points rest on the tops of the wells forming a ‘V’ shape. Bake for 9 minutes, watching closely to prevent burning. Remove carefully and set aside. Repeat for remaining wrappers.
Cook the chicken: Heat a large pan over medium heat with a splash of olive oil. Remove chicken from the marinade and sauté, tossing frequently until fully cooked through and no longer pink, about 5-7 minutes. Remove from heat once done.
Prepare the Asian slaw: In a large bowl, combine the coleslaw mix and diced green onions. In a separate small bowl, whisk together sesame oil, rice vinegar, low sodium soy sauce, and honey to create the dressing. Pour the dressing over the slaw mixture and toss to combine evenly.
Assemble the wonton tacos: Take each baked wonton shell and layer in some cooked chicken followed by a generous amount of the Asian slaw. Drizzle sweet chili sauce on top, then sprinkle with sesame seeds and chopped cilantro for garnish. Repeat for all tacos.
Serve and enjoy: Serve the chicken wonton tacos immediately to maintain the crispness of the shells and fresh flavors of the slaw. Enjoy this vibrant fusion dish that’s perfect as an appetizer or main course.

Notes

For a spicier kick, add sriracha or chili flakes to the marinade or drizzle over the tacos.
You can substitute chicken breasts with thinly sliced chicken thighs for juicier meat.
Make the slaw dressing ahead of time and refrigerate to allow flavors to meld.
Wonton shells should be baked just until crispy and golden; watch carefully to avoid burning as they can brown quickly.
Use a non-stick spray or lightly oil the muffin tin if worry about sticking when shaping wonton cups.
Leftover cooked chicken can be stored in the refrigerator for up to 3 days and reheated before assembling tacos.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 8 g
Sodium: 550 mg
Fat: 15 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 65 mg