Chicken Wonton Tacos (Printable)
Crispy wonton shells stuffed with juicy chicken, tangy cabbage slaw, and spicy mayo drizzle
# What You Need:
→ Chicken Filling
01 - 1 large boneless skinless chicken breast (about 9 oz), finely diced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 teaspoon toasted sesame oil
05 - 1 garlic clove, minced
06 - 1/2 teaspoon fresh ginger, grated
07 - 1 tablespoon vegetable oil
→ Wonton Shells
08 - 12 round or square wonton wrappers
09 - Nonstick cooking spray or a small amount of vegetable oil
→ Slaw Topping
10 - 1 cup green or napa cabbage, thinly sliced
11 - 1/4 cup carrots, shredded
12 - 1 green onion, thinly sliced
13 - 2 tablespoons rice vinegar
14 - 1 teaspoon granulated sugar
15 - Salt and freshly ground black pepper, to taste
→ Spicy Mayo Drizzle
16 - 3 tablespoons mayonnaise
17 - 1 tablespoon sriracha sauce, adjusted to taste
18 - 1/2 teaspoon fresh lime juice
# How to Make It:
01 - Preheat oven to 375°F. Lightly coat a mini muffin tin with nonstick cooking spray, or arrange taco shell molds on a baking sheet.
02 - Press each wonton wrapper into the cups of the muffin tin, folding gently to form a taco shell shape. Spray the wrappers lightly with oil. Bake for 6 to 8 minutes until golden brown and crispy. Allow to cool in the tin for 2 minutes, then carefully remove and set aside.
03 - In a mixing bowl, combine the finely diced chicken breast with soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Toss to coat evenly and let marinate for 10 minutes at room temperature.
04 - Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken in an even layer and sauté for 4 to 6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
05 - In a separate bowl, combine the thinly sliced cabbage, shredded carrots, and sliced green onion. Drizzle with rice vinegar, add the sugar, and season with salt and pepper. Toss until well combined and set aside.
06 - In a small bowl, whisk together mayonnaise, sriracha, and fresh lime juice until smooth. Adjust the sriracha amount for desired heat level.
07 - Spoon the cooked chicken filling into each baked wonton shell. Top generously with the prepared slaw mixture, then drizzle with the spicy mayo.
08 - Arrange assembled tacos on a platter and serve immediately while the wonton shells remain crisp.
# Expert Suggestions:
01 -
- The wonton shells bake into the most satisfying crunch without any deep frying mess.
- Everything comes together in under forty minutes, which makes this dangerously easy for a weeknight.
- You can swap the filling a dozen ways and it never gets old.
02 -
- Do not over bake the wonton shells because they go from golden to burnt very quickly at the end.
- Assemble right before serving, since the slaw releases moisture that softens the shells within minutes.
- Let the chicken rest off the heat for a minute before filling so the juices redistribute and stay inside the taco.
03 -
- Spray the wonton wrappers from both sides before baking for the most even crunch and a sturdier shell that holds up to generous filling.
- Taste the drizzle sauce on a piece of cabbage before assembling so you can adjust the sriracha level to match your crowd.