Chicken Wonton Tacos (Printable Version)
Crispy wonton shells stuffed with juicy chicken, tangy slaw, and spicy mayo drizzle. Perfect fusion appetizer.
# What You Need:
→ Chicken Filling
01 - 1 large boneless skinless chicken breast (about 9 oz), finely diced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 teaspoon toasted sesame oil
05 - 1 garlic clove, minced
06 - 1/2 teaspoon fresh ginger, grated
07 - 1 tablespoon vegetable oil
→ Wonton Shells
08 - 12 round or square wonton wrappers
09 - Nonstick cooking spray or a small amount of vegetable oil
→ Slaw Topping
10 - 1 cup green or purple cabbage, thinly sliced
11 - 1/4 cup carrots, shredded
12 - 1 green onion, thinly sliced
13 - 2 tablespoons rice vinegar
14 - 1 teaspoon granulated sugar
15 - Salt and freshly ground black pepper, to taste
→ Drizzle Sauce
16 - 3 tablespoons mayonnaise
17 - 1 tablespoon sriracha (adjust to taste)
18 - 1/2 teaspoon fresh lime juice
# How to Make It:
01 - Preheat oven to 375°F. Lightly coat a mini muffin tin with nonstick cooking spray, or set up taco shell molds if using.
02 - Press each wonton wrapper into the muffin tin cups to form cup shapes. Spray the wrappers lightly with oil. Bake for 6 to 8 minutes until golden and crispy. Let cool, then gently remove from the tin.
03 - In a small bowl, combine the finely diced chicken with soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Toss to coat evenly and set aside to marinate for 10 minutes.
04 - Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and sauté for 4 to 6 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
05 - In a mixing bowl, toss the thinly sliced cabbage, shredded carrots, and sliced green onion with rice vinegar, sugar, salt, and pepper. Stir until well combined and set aside.
06 - In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust the sriracha amount to reach your preferred spice level.
07 - Fill each baked wonton shell with the cooked chicken, then top generously with the prepared slaw. Drizzle the spicy mayo sauce over each taco.
08 - Serve immediately while the wonton shells are still crisp for the best texture and flavor.
# Expert Advice:
01 -
- They look impressive arranged on a platter but come together in under an hour with zero fuss.
- The crunchy shell against the juicy filling and tangy slaw is the kind of contrast that makes you reach for another before finishing the first.
02 -
- Wonton wrappers dry out fast so keep the stack covered with a damp towel while you work.
- The baked shells are fragile once cool so handle them gently when removing from the tin.
03 -
- Spray the wonton wrappers with oil on both sides before baking for an even golden color all over.
- Use Greek yogurt in place of mayonnaise for a lighter drizzle that still tastes rich and tangy.