Crispy Chicken Wonton Tacos

These irresistible wonton tacos combine Asian and Mexican cuisine into one spectacular fusion dish. Crispy baked wonton shells cradle tender marinated chicken and tangy Asian slaw, creating the perfect balance of flavors and textures in each bite. Finished with a drizzle of sweet chili sauce and fresh garnishes, these mini tacos deliver restaurant quality results with surprisingly little effort.

I discovered these tacos at a popular restaurant chain years ago and became determined to recreate them at home. After several attempts, this version emerged as the clear winner, earning enthusiastic approval from both family and friends. The combination of crispy shells, savory filling, and bright slaw creates an addictive contrast that keeps everyone reaching for more.

Key Ingredients

• Wonton wrappers: Transform into perfect taco shells when baked. Look for them in the refrigerated section near tofu or in the international foods aisle.
• Chicken breast: Provides the protein foundation. Slice it very thinly across the grain for the most tender results and quickest cooking time.
• Teriyaki sauce: Forms the flavor base for the marinade. Choose a good quality version without corn syrup for the best results, or substitute hoisin sauce for a different but equally delicious flavor profile.
• Coleslaw mix: Saves valuable prep time while providing essential crunch and color. The pre-shredded cabbage and carrots maintain their texture beautifully when dressed.
• Sweet chili sauce: Adds the perfect finishing touch with its balance of sweetness and gentle heat. Look for it in the Asian foods section of your grocery store.

Cooking Method

Creating Perfect Shells:

Begin by preheating your oven to 375°F to ensure it reaches the proper temperature before baking. Take each square wonton wrapper and brush lightly with olive oil on both sides, being careful not to saturate the delicate dough. Turn a standard 12-cup muffin tin upside down on your work surface. Gently drape each oiled wrapper between two of the muffin cups, pressing lightly to create a V-shaped form that mimics a taco shell. The muffin cups provide the perfect spacing and support for the wrappers as they bake. Place the entire muffin tin in the preheated oven and bake for 7 to 9 minutes, watching carefully as they can go from golden to burnt quickly. The wrappers will turn golden brown and crisp up as they cool. Carefully remove them from the muffin tin and set aside while preparing the fillings.

Preparing Flavor-Packed Chicken:

While the wonton shells are baking, prepare the chicken filling that serves as the heart of these tacos. In a medium bowl, combine teriyaki sauce, soy sauce, sesame oil, minced garlic, grated ginger, and black pepper, whisking until well blended. Slice chicken breasts into very thin strips to ensure quick cooking and maximum flavor absorption. Add the sliced chicken to the marinade, tossing thoroughly to coat each piece. Allow the chicken to marinate for at least 10 minutes while you prepare other components, though extending this time to an hour will develop even deeper flavor. When ready to cook, heat a tablespoon of oil in a large skillet over medium-high heat until shimmering but not smoking. Add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 5 to 6 minutes, stirring frequently, until the chicken is fully cooked with slightly caramelized edges.

Crafting Zingy Slaw:

The Asian slaw provides essential crunch, acidity, and freshness to balance the rich chicken filling. In a large bowl, combine pre-packaged coleslaw mix with chopped green onions, which add a mild onion flavor and bright color. In a separate small bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey until thoroughly combined and slightly emulsified. This dressing delivers the perfect balance of tangy, savory, and sweet notes that elevate the simple cabbage mixture. Pour the dressing over the slaw ingredients just before serving and toss thoroughly until every piece is lightly coated. The slaw should be dressed right before assembly to maintain its crisp texture and prevent it from becoming soggy.

Pin it

The sweet chili sauce drizzle brings everything together in these tacos. I discovered its importance when I forgot it during one batch and found the tacos good but missing something. That final touch of sweetness with gentle heat creates the perfect finishing note that makes these tacos truly craveable.

Serving Ideas

Arrange on a large platter with extra lime wedges and sweet chili sauce for dipping. Create a build-your-own taco bar with shells and fillings separated. Serve with cucumber salad dressed in rice vinegar and sesame oil.

Flavor Twists

Add diced mango or pineapple to the slaw for sweet tropical notes. Incorporate sliced avocado just before serving for creamy richness. Substitute Korean gochujang for sweet chili sauce for deeper spice. Add crushed peanuts as a garnish for additional texture and flavor.

Make Ahead Tips

Prepare wonton shells up to two days ahead and store in an airtight container. Cook chicken filling up to one day ahead and reheat briefly before serving. Mix slaw dressing and store separately from vegetables until serving time. Prepare all components separately for quick assembly during parties.

Pin it

These crispy wonton tacos quickly became my signature dish for casual gatherings. The first time I served them at a family dinner, my notoriously picky nephew ate four in quick succession and asked if he could take leftovers home. That moment convinced me these fusion tacos truly offer universal appeal that bridges cultural food preferences while creating something uniquely delicious.

Frequently Asked Questions

→ Can I make the wonton shells ahead of time?

Yes, you can bake the wonton shells up to 2 days ahead and store them in an airtight container at room temperature. However, they're best when freshly baked, as they tend to lose some crispness over time.

→ What can I substitute for wonton wrappers?

If you can't find wonton wrappers, you can use egg roll wrappers cut into quarters, or even small flour tortillas for a less authentic but still delicious version. The cooking time may need to be adjusted for different wrappers.

→ Can I use rotisserie chicken instead of cooking chicken from scratch?

Absolutely! To save time, you can use shredded rotisserie chicken tossed with the marinade ingredients and a splash of chicken broth, then heated in a skillet for a few minutes to meld the flavors.

→ How do I keep the wonton shells from getting soggy?

For crispier shells that stay firm longer, brush them lightly with oil before baking. Also, assemble the tacos just before serving, and make sure the slaw isn't too wet by draining any excess dressing.

→ Can I make a vegetarian version of these wonton tacos?

Yes! You can substitute the chicken with firm tofu, tempeh, or even mushrooms like shiitake or portobello, marinated and cooked in the same way as the chicken for a delicious vegetarian alternative.

→ What dipping sauces pair well with these wonton tacos?

While these tacos are flavorful on their own, they pair wonderfully with additional sweet chili sauce, hoisin sauce, or a spicy mayo made by combining mayonnaise with sriracha or gochujang for those who enjoy extra heat.