Crispy Chicken Wonton Tacos
Enjoy these Crispy Chicken Wonton Tacos as a crowd-pleasing appetizer or a deliciously different dinner. The combination of crunchy shells, tender chicken, and tangy slaw will leave everyone wanting more!
- Prep Time: 80 minutes
- Cook Time: 10 minutes
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 Tablespoon sesame oil (for chicken)
- 1 teaspoon fresh ginger, minced
- 1 Tablespoon low sodium soy sauce (for slaw)
- 2 skinless boneless chicken breasts, thinly sliced
- 1 Tablespoon sesame oil (for slaw)
- 1/4 cup green onions, diced
- 1 Tablespoon rice vinegar
- Sweet chili sauce, for topping
- 2 Tablespoons teriyaki sauce
- 2 teaspoons fresh garlic, minced
- 16 wonton wrappers
- A bag of coleslaw mix
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon honey (for slaw)
- Sesame seeds, for garnish
- Chopped cilantro, for garnish
Instructions
- In a bowl, combine the thinly sliced chicken breasts, teriyaki sauce, sesame oil, soy sauce, minced garlic, and minced ginger. Cover and refrigerate for 1 hour.
- Preheat the oven to 375°F (190°C). Drape the wonton wrappers over an inverted muffin tin to form taco shells. Bake for 7-9 minutes until crispy and golden. Remove from oven and set aside.
- In a skillet over medium heat, sauté the marinated chicken until fully cooked, about 5-7 minutes. Set aside.
- In a large bowl, mix the coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until well combined.
- Fill each crispy wonton shell with a portion of the cooked chicken. Top with a generous amount of the Asian slaw. Drizzle with sweet chili sauce. Garnish with sesame seeds and chopped cilantro.
Nutrition
- Calories: 378
- Sugar: 7g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg