If you love bold flavors, crispy textures, and bite-sized perfection, these Chicken Wonton Tacos are about to become your new favorite dish. They combine the satisfying crunch of wonton shells with tender, seasoned chicken and fresh, tangy slaw for an irresistible Asian-fusion twist on classic tacos. Each bite offers a perfect balance of sweet, savory, and spicy elements, all wrapped in a golden, crispy shell. I first tried making these after having something similar at a restaurant, and I was amazed by how easy—and delicious—they were to recreate at home. They’re great for parties, weeknight dinners, or anytime you want something fun and flavorful on the table.
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Chicken Wonton Tacos: A Crispy, Flavor-Packed Fusion You’ll Crave Again and Again
- Total Time: 35 mins
- Yield: 12 wonton tacos
- Diet: Halal
Description
Chicken Wonton Tacos are crispy wonton shells filled with flavorful marinated chicken, crunchy slaw, and a creamy Asian-inspired dressing. This fun, bite-sized appetizer or light meal delivers the perfect balance of sweet, savory, and tangy flavors with every bite.
Ingredients
- 12 square wonton wrappers
- 1 tablespoon olive oil (for brushing)
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- For the Slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- Salt and pepper, to taste
- For the Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 1 teaspoon sriracha (optional)
- 1 teaspoon lime juice
Instructions
- Preheat oven to 375°F (190°C). Brush both sides of each wonton wrapper lightly with olive oil. Drape them over the side of a baking dish or muffin pan to create a taco shape.
- Bake for 6–8 minutes or until golden and crisp. Set aside to cool.
- In a bowl, combine soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, garlic, ginger, and red pepper flakes. Add diced chicken and marinate for at least 15 minutes.
- Heat a skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, or until fully cooked and slightly caramelized. Remove from heat.
- In a small bowl, whisk together rice vinegar, sesame oil, honey, salt, and pepper. Toss with shredded cabbage, carrots, and green onions to make the slaw.
- Mix mayonnaise, honey, sriracha, and lime juice to create the sauce.
- Assemble tacos by filling each crispy wonton shell with cooked chicken, a small scoop of slaw, and a drizzle of sauce.
- Garnish with sesame seeds or chopped cilantro if desired, and serve immediately.
Notes
- Use an air fryer to crisp wonton shells faster — about 3–4 minutes at 375°F.
- For extra crunch, sprinkle the tacos with crushed peanuts or crispy noodles.
- These are best served fresh to maintain the crisp texture of the wonton shells.
- You can substitute the chicken with shrimp, tofu, or ground turkey for variation.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baked & Pan-Fried
- Cuisine: Asian Fusion
Why You’ll Love This Recipe
These Chicken Wonton Tacos are quick to make, full of texture, and bursting with flavor. The wonton shells stay light and crunchy, while the seasoned chicken and slaw add freshness and zing. It’s a recipe that looks impressive but is surprisingly simple, requiring just a few ingredients and about 30 minutes to prepare. You can easily adjust the flavors to your liking—make them spicier, sweeter, or tangier depending on your mood. Plus, they’re handheld, fun to eat, and ideal for both casual dinners and entertaining guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast: Boneless, skinless chicken breast is perfect for this recipe. Dice it small for quick, even cooking. You can also use chicken thighs for extra juiciness.
Wonton wrappers: The key to those crispy taco shells. They’re light, golden, and hold their shape perfectly when baked or air-fried.
Soy sauce: Adds umami depth to the chicken filling and balances the sweetness of other ingredients.
Honey: Provides a subtle sweetness that complements the savory and spicy notes beautifully.
Rice vinegar: Adds a touch of acidity that brightens up the entire dish, especially the slaw.
Garlic and ginger: Freshly minced, these aromatics bring that signature Asian-inspired flavor.
Coleslaw mix: A quick and crunchy topping made with shredded cabbage and carrots—great for texture and freshness.
Green onions: Add mild sharpness and color contrast to the chicken filling.
Sesame oil: Brings a warm, nutty aroma that ties all the flavors together.
Sweet chili sauce: Adds sweetness, spice, and a glossy finish to the chicken.
Cilantro: Optional, but a sprinkle of fresh cilantro adds brightness and freshness.
Salt and pepper: For balancing and seasoning to taste.
Lime juice: A squeeze of lime over the tacos before serving adds that perfect final touch of zest and acidity.
Directions
- Prepare the wonton shells: Preheat the oven to 375°F (190°C). Lightly brush wonton wrappers with oil and drape them over the bars of an inverted muffin tin to form taco shapes. Bake for 7–8 minutes, or until golden and crisp. Let cool.
- Cook the chicken: In a large skillet, heat a bit of sesame oil over medium heat. Add garlic and ginger, and sauté until fragrant. Add diced chicken, season with salt and pepper, and cook until browned and cooked through.
- Make the sauce: Stir in soy sauce, honey, and sweet chili sauce. Let simmer for 1–2 minutes until the sauce thickens slightly and coats the chicken. Remove from heat.
- Prepare the slaw: In a medium bowl, toss coleslaw mix with rice vinegar, lime juice, and a touch of honey. Mix well and set aside.
- Assemble the tacos: Fill each crispy wonton shell with a spoonful of chicken mixture, then top with slaw. Garnish with green onions and cilantro. Serve immediately with lime wedges on the side.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Skillet or frying pan
- Mixing bowls
- Muffin tin (for baking wonton shells)
- Tongs or spatula
- Measuring spoons
- Knife and cutting board
Servings and timing
This recipe makes 10–12 mini tacos.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Storage/reheating
Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. The wonton shells are best fresh, but you can re-crisp them in an oven or air fryer at 350°F (175°C) for 2–3 minutes. Reheat the chicken in a skillet over medium heat until warmed through, then reassemble just before serving.
Variations and Customizations
Spicy Sriracha Chicken Tacos – Add Sriracha or chili flakes to the chicken sauce for a bolder kick.
Teriyaki Chicken Wonton Tacos – Replace the honey and soy mixture with your favorite teriyaki sauce for a sweeter version.
Shrimp Wonton Tacos – Substitute chicken with shrimp for a seafood variation that cooks even faster.
Crispy Air Fryer Version – Air fry the wonton shells at 375°F (190°C) for about 5 minutes until golden and crisp.
Creamy Slaw Topping – Mix coleslaw with a bit of mayo and lime juice for a richer texture.
Korean-Inspired Tacos – Use gochujang (Korean chili paste) in the sauce for deep, spicy flavor.
Thai Peanut Wonton Tacos – Add a drizzle of peanut sauce over the chicken for a nutty, savory twist.
Vegetarian Version – Swap chicken for sautéed tofu or mushrooms, keeping the same flavorful sauce.
Mango Salsa Topping – Add fresh mango salsa for a fruity, tropical touch.
Cheesy Fusion – Sprinkle a bit of shredded mozzarella or Monterey Jack before serving for extra indulgence.
FAQs
1. Can I use store-bought taco shells instead of wonton wrappers?
Yes, but the wonton shells give a lighter, crispier texture that makes this dish unique.
2. Can I bake the chicken instead of pan-frying?
Yes, bake diced chicken at 400°F (200°C) for about 15 minutes, then toss in the sauce.
3. Can I make this recipe ahead of time?
You can prep the filling and slaw ahead, but assemble the tacos just before serving to keep them crispy.
4. How do I keep the wonton shells from burning?
Watch closely near the end of baking—once they’re golden, remove them immediately.
5. Can I use ground chicken instead of diced?
Yes, ground chicken works great and cooks even faster.
Conclusion
These Chicken Wonton Tacos are the perfect mix of crunchy, savory, and fresh—a bite-sized explosion of flavor you’ll want to make again and again. With their crispy shells, tangy slaw, and tender chicken filling, they strike the perfect balance between comfort food and restaurant-style flair. I’ve made them with both air-fried and oven-baked wonton shells, and they always turn out light and crisp. Whether you’re hosting friends or simply want to elevate your weeknight dinner, this recipe guarantees a sizzling, flavor-packed experience that’s both easy and unforgettable.