chicken wonton tacos
Get ready to revolutionize your taco night with these incredible chicken wonton tacos! Combining the best of Asian-inspired flavors with a fun, handheld format, these crispy wonton shells filled with savory chicken and a zesty slaw are an absolute delight. They’re quick enough for a weeknight meal but impressive enough to share with guests.
Why You’ll Love This Recipe
- Unique Flavor Fusion: Enjoy the perfect blend of sweet, savory, and tangy notes in every bite.
- Quick & Easy: Designed for busy schedules, these tacos come together in under 30 minutes.
- Crispy Texture: Baked wonton shells offer a satisfying crunch without the fuss of frying.
- Healthier Alternative: A lighter take on traditional tacos, packed with lean protein and fresh veggies.
- Crowd-Pleasing: Fun to assemble and eat, making them a hit for both kids and adults.
- Versatile: Easily customizable with different proteins, vegetables, or sauces.
Ingredients
Here’s what you’ll need to create these irresistible chicken wonton tacos:
For the Crispy Wonton Shells:
- 16 square wonton wrappers
- Cooking spray or 1 teaspoon (5 ml) olive oil
For the Chicken Filling:
- 1 pound (450 g) boneless, skinless chicken breasts, finely diced
- 2 tablespoons (30 ml) hoisin sauce
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (15 ml) low-sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon (5 g) fresh ginger, finely grated or minced
For the Zesty Slaw:
- 14 ounces (397 g) pre-shredded coleslaw mix
- 4 green onions, thinly sliced
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) honey
To Serve:
- Sweet chili sauce, for drizzling
- ¼ cup (10 g) fresh cilantro, chopped
- 1 tablespoon (8 g) sesame seeds
Ingredient Notes & Substitutions
- Wonton Wrappers: Look for square wonton wrappers in the refrigerated section of your grocery store, usually near the tofu or fresh pasta. Egg roll wrappers are too large for this application.
- Hoisin Sauce: This thick, savory, and slightly sweet sauce is a cornerstone of Chinese cuisine. It brings a deep umami flavor to the chicken. If you don’t have it, a mix of soy sauce, honey, rice vinegar, and a touch of garlic powder can be a substitute in a pinch, though the flavor won’t be identical.
- Fresh Ginger: Grating or finely mincing fresh ginger releases its pungent, aromatic oils, adding a bright kick to the chicken. Powdered ginger can be used, but fresh is highly recommended for the best flavor.
- Coleslaw Mix: A bagged mix makes this recipe super quick. Feel free to use a mix that includes shredded carrots or purple cabbage for extra color and nutrition.
Equipment
- Large baking sheet
- 9×13 inch (23×33 cm) baking dish or similar to shape shells
- Large skillet
- Two medium mixing bowls
- Tongs or spatula
How to Make
Step 1: Prepare the Wonton Shells
Preheat your oven to 375°F (190°C). Lightly spray or brush your wonton wrappers with cooking spray or olive oil. Drape each wrapper individually over the edge of a 9×13 inch (23×33 cm) baking dish, creating a “taco” shape. Bake for 7-8 minutes, carefully watching them to prevent burning. Remove from the oven, and while still warm and pliable, gently separate them from the dish. Return them to the oven for another 7-8 minutes, or until they turn golden brown and become perfectly crispy.
Step 2: Cook the Chicken Filling
While the wonton shells are baking, combine the finely diced chicken breasts in a bowl with hoisin sauce, sesame oil, low-sodium soy sauce, minced garlic, and grated ginger. Toss to ensure the chicken is evenly coated. Heat a large skillet over high heat. Add the seasoned chicken and sauté for 7-8 minutes, stirring frequently, until it’s cooked through and lightly caramelized.
Step 3: Assemble the Zesty Slaw
In a separate medium bowl, combine the pre-shredded coleslaw mix, sliced green onions, rice vinegar, and honey. Toss everything together until the slaw is well mixed and lightly coated with the dressing.
Step 4: Build Your Tacos
Fill each crispy wonton shell with a generous spoonful of the cooked chicken mixture. Top with a spoonful of the fresh, zesty coleslaw. Drizzle with sweet chili sauce, then garnish with chopped fresh cilantro and a sprinkle of sesame seeds. Serve immediately and enjoy!
Pro Tips
- Watch the Wontons Closely: Wonton wrappers can go from perfectly golden to burnt quickly. Keep an eye on them during baking, especially in the second round.
- Don’t Overcrowd the Pan: When shaping the wonton shells, ensure they have enough space to crisp up evenly. If your baking dish is small, bake them in batches.
- Dice Chicken Finely: Finely dicing the chicken ensures it cooks quickly and evenly, and creates a better texture for filling the small wonton shells.
- Freshness is Key for Slaw: Prepare the slaw just before serving to maintain its crispness. If making ahead, keep the dressing separate and combine right before assembling the tacos.
Serving Suggestions
These chicken wonton tacos are fantastic on their own as a light meal or appetizer. For a more complete dinner, consider serving them alongside steamed edamame, a simple cucumber salad, or a side of fluffy jasmine rice. A small bowl of extra sweet chili sauce or a lime wedge for a squeeze of citrus can also be a nice addition.
Storage & Reheating
For the best texture and flavor, it’s recommended to store the chicken filling, slaw, and wonton shells separately.
- Chicken Filling: Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days.
- Slaw: Keep the prepared slaw in an airtight container in the refrigerator for up to 2 days. For optimal freshness, you can store the undressed slaw mix and dressing separately, then combine just before serving.
- Wonton Shells: Store crispy shells in an airtight container at room temperature for up to 2 days. Avoid refrigerating, as they can lose their crispness.
To reheat, warm the chicken filling in a skillet or microwave. Re-crisp the wonton shells in a 350°F (175°C) oven or air fryer for a few minutes until warm and crisp. Then assemble as usual.
Variations & Substitutions
- Protein Swap: Not a fan of chicken? Try finely diced shrimp, ground turkey, or even pan-fried tofu or mushrooms for a vegetarian option.
- Spicy Kick: Add a dash of sriracha to the chicken marinade or a few red pepper flakes to the slaw for extra heat.
- Different Slaw: Experiment with adding shredded carrots, bell peppers, or even a different Asian-inspired dressing like a peanut dressing.
- Sauce It Up: Instead of sweet chili sauce, try a drizzle of sriracha mayo, a creamy peanut sauce, or a light soy-ginger vinaigrette.
- Gluten-Free: Use tamari instead of soy sauce and ensure hoisin sauce is certified gluten-free. Look for gluten-free wonton wrappers if available, or serve the filling in lettuce cups.
Nutrition Information
These chicken wonton tacos offer a well-balanced meal, providing a good source of lean protein. Each serving typically contains a moderate amount of carbohydrates and healthy fats, with fiber coming from the fresh coleslaw mix. They are a flavorful way to enjoy a meal without being overly heavy, making them a great choice for a satisfying and lighter option.
FAQ
Q: Can I make the wonton shells ahead of time?
A: Yes, you can bake the wonton shells up to 1-2 days in advance. Store them in an airtight container at room temperature to maintain crispness. Re-crisp in the oven for a few minutes before serving if needed.
Q: What if I don’t have a 9×13 inch baking dish?
A: You can use any oven-safe dish with an edge that allows you to drape the wrappers to create a “taco” shape. Muffin tins turned upside down can also work for smaller, bite-sized shells.
Q: Can I use ground chicken instead of diced chicken breast?
A: Absolutely! Ground chicken works wonderfully. Simply sauté it in the skillet, breaking it up as it cooks, then drain any excess fat before adding the sauces.
Q: How can I make these tacos spicier?
A: Add a pinch of red pepper flakes to the chicken marinade, a dash of sriracha to the slaw, or offer sriracha sauce on the side for guests to customize their heat level.
Q: Are these chicken wonton tacos freezer-friendly?
A: The cooked chicken filling can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. The wonton shells and slaw are best made fresh and not suitable for freezing.
Conclusion
These chicken wonton tacos are a testament to how simple ingredients can come together to create something truly spectacular. They offer a delightful crunch, tender, flavorful chicken, and a refreshing slaw, all wrapped up in a fun, easy-to-eat package. Whether you’re looking for a quick weeknight dinner, a standout appetizer, or a unique party dish, this recipe is sure to become a new favorite in your kitchen. Give them a try and experience the joy of Asian-inspired flavors in a whole new way!
Recipe Card
chicken wonton tacos
Ingredients
Equipment
Method
- Preheat oven to 375 F. Spray wonton wrappers with cooking spray or brush with a bit of olive/canola oil, then drape over the side of a 9x13 baking dish. Bake for 7-8 minutes, watching closely closely so they dont burn. Take wonton shells out of the oven, then gently pull them apart while they are still pliable so that they are more easily filled with toppings. Bake another 7-8 minutes until crispy.
- Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic and ginger. Heat a large skillet over high heat and saute chicken for 7-8 minutes, tossing frequently until cooked through.
- Meanwhile, mix ingredients for coleslaw together in a large bowl.
- Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce and sprinkle with cilantro and sesame seeds. Serve and enjoy!
