Crispy Chicken Wonton Tacos Recipe

Why You’ll Love This Recipe

I love this recipe because it hits every note: crisp texture, sweet-savory chicken, tangy slaw, and just a hint of spice. The wonton shells are easy to bake and get wonderfully golden and crunchy. The chicken marinates in a flavorful teriyaki blend, and the slaw adds freshness and crunch to balance the rich filling. It’s one of those dishes that looks fancy but is actually super easy to pull off.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts, thinly sliced

• 1/4 cup teriyaki sauce

• 1 tablespoon sesame oil (divided)

• 1 tablespoon low-sodium soy sauce

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 2 cups coleslaw mix (cabbage and carrots)

• 2 green onions, thinly sliced

• 1 tablespoon rice vinegar

• 1 teaspoon honey

• 12 wonton wrappers

• 2 tablespoons sweet chili sauce

• 1 teaspoon sesame seeds

• 2 tablespoons chopped cilantro

Directions

1. Marinate the chicken:
I mix the teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, garlic, and ginger in a bowl. I add the thinly sliced chicken and toss it well, then cover and marinate it in the fridge for at least 1 hour to let those flavors soak in.

2. Make the wonton taco shells:
While the chicken marinates, I preheat the oven to 375°F. I gently drape each wonton wrapper over the back of an inverted muffin tin to create taco-shaped shells. I bake them for 7 to 9 minutes until they’re crisp and golden brown. Once done, I let them cool while I prep the filling.

3. Cook the chicken:
I heat a skillet over medium heat and add a little oil if needed. I cook the marinated chicken slices for 5 to 7 minutes until they’re cooked through and slightly caramelized. I set them aside once they’re done.

4. Make the slaw:
In a separate bowl, I combine the coleslaw mix, green onions, the remaining 1/2 tablespoon of sesame oil, rice vinegar, and honey. I toss everything until it’s evenly coated. Sometimes I add a splash of soy sauce here too, depending on how salty I want it.

5. Assemble the tacos:
I fill each crispy wonton shell with a generous spoonful of chicken, top it with the slaw, and then drizzle on some sweet chili sauce. I finish with a sprinkle of sesame seeds and chopped cilantro.

Servings and timing

• Servings: 12 tacos

• Prep time: 15 minutes (plus 1 hour marinating)

• Cook time: 15 minutes

• Total time: 1 hour 30 minutes

• Calories (estimated): ~120–150 per taco

Variations

When I want to change things up, I swap the chicken for shrimp or tofu. I also love tossing diced mango, red pepper, or jalapeño into the slaw for extra flavor and crunch. If I want more heat, I mix sriracha or red pepper flakes into the marinade. A drizzle of spicy mayo or garlic aioli over the top gives a creamy finish that takes it over the top.

Storage/Reheating

These are best served fresh because the wonton shells lose their crispness over time. If I have leftover filling, I store the cooked chicken and slaw separately in the fridge for up to 3 days. When I’m ready to serve again, I make a fresh batch of wonton shells and assemble the tacos just before eating.

FAQs

Can I make the wonton shells ahead of time?

Yes, I can bake them a few hours in advance and store them at room temperature. I keep them uncovered or lightly covered with a paper towel so they don’t get soggy.

How do I keep the wonton shells from burning?

I check them around the 7-minute mark. Every oven is different, and these bake fast. I take them out as soon as they’re golden brown and crisp.

Can I use pre-cooked chicken?

Definitely. Rotisserie chicken works well—I just slice it thin and toss it in the marinade, then sauté briefly to heat and coat with flavor.

What if I don’t have a muffin tin?

I can drape the wonton wrappers over the edge of a baking dish or use foil molds to shape them into taco shells. I just need something oven-safe that gives them that folded shape.

Are these good for meal prep?

The filling is great for prep, but I always make the wonton shells fresh so they stay crispy. I keep the components separate and assemble when I’m ready to serve.

Conclusion

These Crispy Chicken Wonton Tacos are the ultimate party appetizer or fun weeknight dinner. With bold teriyaki flavor, fresh slaw, and crunchy wonton shells, they’re a total flavor bomb in every bite. They look impressive but are surprisingly easy to make—and once I start serving them, they disappear fast.

Print