Description
Delicious Chicken Wonton Tacos featuring tender teriyaki-marinated chicken, fresh Asian slaw, and crispy baked wonton wrappers topped with sweet chili sauce, sesame seeds, and cilantro. A perfect fusion appetizer or light main course combining savory and tangy flavors with a delightful crunch.
Ingredients
Scale
Chicken
- 2 skinless boneless chicken breasts (thinly sliced)
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- 2 teaspoons fresh garlic (minced)
- 1 teaspoon fresh ginger (minced)
Asian Slaw
- 1 bag coleslaw mix
- 1/4 cup green onions (diced)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
Shell & Toppings
- 16 wonton wrappers
- Sweet chili sauce (to taste)
- Sesame seeds (to taste)
- Chopped cilantro (to taste)
Instructions
- Marinate the Chicken: Slice the chicken breasts into thin strips and combine in a medium bowl with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger. Toss to coat evenly, cover, and refrigerate for 1 hour to marinate.
- Prepare Wonton Shells: Preheat the oven to 375 degrees Fahrenheit. Turn a muffin tin upside down and gently press a wonton wrapper in the center between two muffin cups creating a “V” shape. Bake for 9 minutes, watching closely to prevent burning. Remove and set aside. Repeat as needed to cook all wrappers in batches.
- Cook the Chicken: Heat a large pan over medium heat and add a splash of olive oil. Remove the marinated chicken from the fridge and sauté, tossing frequently, until the chicken is cooked through and no longer pink inside. Remove from heat.
- Make the Asian Slaw: In a large bowl, combine the coleslaw mix with diced green onions. In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey to make the dressing. Pour the dressing over the slaw and toss thoroughly to combine.
- Assemble the Tacos: Take one baked wonton shell and fill with a layer of cooked chicken, then top with the Asian slaw mixture. Drizzle with sweet chili sauce and sprinkle with sesame seeds and chopped cilantro. Repeat with the remaining wonton shells and fillings.
- Serve: Serve the chicken wonton tacos immediately to enjoy the crispy shells and fresh toppings at their best.
Notes
- To prevent wontons from burning, watch them closely during baking and remove as soon as edges are golden brown.
- Marinate the chicken up to overnight for deeper flavor if desired.
- Use low sodium soy sauce throughout to control saltiness.
- Substitute honey with agave nectar or maple syrup for a vegan option in the slaw dressing.
- Can add thinly sliced jalapeño or sriracha to the slaw for extra heat.
- To make ahead, marinate chicken and prepare slaw in advance; bake wonton shells just before serving for crispiness.
Nutrition
- Serving Size: 1 serving (4 wonton tacos)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
