Crispy wonton shells filled with savory, marinated chicken, fresh slaw, and a tangy sauce. These Chicken Wonton Tacos are the perfect bite-sized flavor explosion!

Why You’ll Love This Recipe

A delicious fusion of Asian and Mexican flavors
Crispy, oven-baked wonton shells for a lighter option
Quick and easy to make, perfect for busy weeknights
Flavorful ground chicken paired with a tangy slaw
Great for appetizers, party food, or a fun family dinner

Ingredients

⅓ head red cabbage, sliced and chopped
4 small carrots, peeled and grated
¼ cup coleslaw dressing
¼ cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons sesame oil
1 pound ground chicken
¼ cup stir-fry sauce
14 wonton wrappers

Directions

In a large bowl, combine the red cabbage, grated carrots, coleslaw dressing, red wine vinegar, soy sauce, and teriyaki sauce. Mix well and refrigerate for at least 1 hour to allow the flavors to meld.
Preheat the oven to 350°F (175°C).
In a large skillet, heat the sesame oil over medium heat. Add the ground chicken and cook until browned and crumbly, about 5 to 7 minutes. Stir in the stir-fry sauce, reduce heat to low, cover, and let simmer.
While the chicken simmers, form the wonton wrappers into taco shapes and arrange them between the cups of an inverted muffin tin.
Bake the wonton shells in the preheated oven until firm and lightly browned, approximately 4 to 5 minutes.
To assemble, spoon 2 to 3 tablespoons of the chicken mixture into each wonton shell and top with the prepared slaw.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 7 servings
Calories: Approximately 200 kcal per serving

Variations

Spicy Kick: Add a drizzle of sriracha or chili flakes to the chicken mixture.
Cheesy Twist: Sprinkle shredded cheese on top for an extra layer of flavor.
Meat Swap: Try ground turkey or tofu as an alternative to chicken.
Extra Crunch: Garnish with crispy fried onions or crushed peanuts.

Storage/Reheating

Refrigeration: Store leftover chicken and slaw separately in airtight containers for up to 3 days.
Reheating: Reheat the chicken in a skillet over low heat or in the microwave for about 1 minute.
Wonton Shells: Best enjoyed fresh, but can be stored in an airtight container for up to a day. Reheat in the oven for crispiness.

FAQs

Can I make the wonton shells ahead of time?

Yes! Bake them in advance and store in an airtight container for up to a day.

Can I use store-bought coleslaw mix instead of fresh cabbage and carrots?

Absolutely! A pre-packaged coleslaw mix saves time and works just as well.

How do I keep the wonton shells crispy?

Assemble the tacos just before serving to keep the shells from getting soggy.

Can I make this recipe gluten-free?

Yes! Use gluten-free wonton wrappers and tamari instead of soy sauce.

What dipping sauce pairs well with these tacos?

A sweet chili sauce, hoisin sauce, or a soy-ginger dipping sauce works great.

Can I air-fry the wonton shells instead of baking them?

Yes! Air-fry at 350°F for about 3-4 minutes or until crispy.

What can I use instead of wonton wrappers?

Try using small tortillas or lettuce cups for a different twist.

Can I use leftover rotisserie chicken instead of cooking ground chicken?

Yes! Simply shred the chicken and mix it with stir-fry sauce.

How do I prevent the wonton wrappers from burning?

Keep an eye on them while baking, as they cook quickly.

Can I add more veggies to the slaw?

Of course! Bell peppers, scallions, or cucumbers make great additions.

Conclusion

Chicken Wonton Tacos are a fun and flavorful dish that combines the best of Asian and Mexican cuisine. Perfect for gatherings, quick dinners, or even meal prep, these tacos are sure to impress with their crispy texture and savory fillings. Try different variations to make them your own and enjoy a delicious, fusion-inspired meal!

Chicken Wonton Tacos

Author: Chef Clara
Total Time: 35 minutes
Yield: 7 servings 1x

Print Recipe

Description

Crispy wonton shells filled with savory ground chicken and tangy slaw, blending Asian and Mexican flavors. These Chicken Wonton Tacos are flavorful and fun!

Ingredients

Scale

For the Slaw:

⅓ head red cabbage, sliced and chopped
4 small carrots, peeled and grated
¼ cup coleslaw dressing
¼ cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons teriyaki sauce

For the Chicken:

2 tablespoons sesame oil
1 pound ground chicken
¼ cup stir-fry sauce

For the Wonton Shells:

14 wonton wrappers

Instructions

Prepare the Slaw: In a large bowl, combine red cabbage, grated carrots, coleslaw dressing, red wine vinegar, soy sauce, and teriyaki sauce. Mix well and refrigerate for at least 1 hour to allow flavors to meld.
Preheat the Oven: Set to 350°F (175°C).
Cook the Chicken: Heat sesame oil in a large skillet over medium heat. Add ground chicken and cook until browned and crumbly, about 5–7 minutes. Stir in stir-fry sauce, reduce heat to low, cover, and let simmer.
Bake the Wonton Shells: While the chicken simmers, shape the wonton wrappers into taco shells and arrange them between the cups of an inverted muffin tin.
Crisp the Wontons: Bake for 4–5 minutes until firm and lightly browned.
Assemble the Tacos: Spoon 2–3 tablespoons of the chicken mixture into each wonton shell and top with the prepared slaw.
Serve & Enjoy!

Notes

Extra Crunch: Brush wonton wrappers with a little oil before baking for an extra crispy texture.
Slaw Variations: Add chopped green onions, cilantro, or a dash of sriracha for extra flavor.
Storage: Best enjoyed fresh, but leftovers can be stored separately and assembled before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: Fusion (Asian-Mexican)

Keywords: chicken wonton tacos, fusion cuisine, crispy wontons, Asian tacos, ground chicken, tangy slaw, easy appetizer, party food, homemade tacos, wonton wrappers, quick meals, healthier choice, flavorful dishes