Chicken Wonton Tacos with Asian Slaw Recipe

If you’ve been hunting for a fun, fresh dinner idea that’s as delicious as it is unexpected, you’re going to love this Chicken Wonton Tacos with Asian Slaw Recipe. It’s like your favorite Asian flavors took a fun taco twist — crispy wonton shells cradling savory, tender chicken paired with a crunchy, tangy slaw. Seriously, it’s fan-freaking-tastic and perfect for those nights when you want something quick but impressive.

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Ingredients & Why They Work

Each ingredient here plays a part in bringing out that delicious balance — tender, juicy chicken with an Asian-inspired glaze, and crunchy slaw that provides freshness and zing. Plus, wonton wrappers make these tacos delightfully crisp without weighing you down. A little tip: grab fresh ginger and garlic if you can, it really lifts the flavors!

• Chicken breasts: Thinly sliced for quick cooking and easy biting, plus it soaks up the marinade like a charm.
• Teriyaki sauce: Adds sweetness and umami, a key flavor component in this recipe.
• Sesame oil: A splash goes a long way to impart that nutty, toasty aroma.
• Low sodium soy sauce: Keeps the flavor salty and savory without overpowering.
• Fresh garlic and ginger: Fresh beats jarred here — it gives a bright, zesty kick.
• Coleslaw mix: Pre-shredded mix keeps things simple, but feel free to add shredded carrots or cabbage to customize.
• Green onions: Fresh and crisp, a great way to add mild onion flavor without too much bite.
• Rice vinegar & honey: Combine for a perfectly balanced slaw dressing — tangy and just sweet enough.
• Wonton wrappers: They’re the perfect thin, crispy shell alternative to traditional tortillas.
• Sweet chili sauce, sesame seeds, cilantro: These finishing touches bring heat, crunch, and fresh herbal brightness.

Tweak to Your Taste

I love making this recipe my own depending on the mood or what’s in my fridge. You can easily switch up the proteins or adjust the heat level to match your cravings. Don’t be afraid to experiment!

• Variation: Sometimes I swap chicken for shrimp or tofu, which works wonderfully and gives a completely different but equally tasty twist.
• Add spice: Throw in some chopped jalapeños or a drizzle of sriracha to amp up the heat if that’s your thing.
• Veggie boost: Add shredded carrots, radishes, or bell peppers to the slaw for extra texture and color.
• Gluten free: If you need a gluten-free version, use rice paper shells or corn tortillas instead of wonton wrappers.

Step-by-Step: How I Make Chicken Wonton Tacos with Asian Slaw Recipe

Step 1: Marinate Your Chicken for Maximum Flavor

Start by thinly slicing the chicken breasts — this helps them cook quickly and soak up that delicious marinade. Toss the chicken with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger, then cover and refrigerate for at least an hour. Trust me, the longer it marinates, the more flavorful and tender it gets. If you’re prepping ahead, popping everything into a ziplock bag is a super convenient option.

Step 2: Shape and Bake Your Wonton Taco Shells

Preheat your oven to 375°F. Here’s a little hack: flip a muffin tin upside down, then gently press a wonton wrapper between two of the cups to form a “V” shape. Make sure two opposite points rest on the high edges to get that taco shape. Pop these in the oven for 7 to 9 minutes, but keep a close eye—they can go from golden to burnt quickly! You might have to do this in batches, but the crisp shell is totally worth it.

Step 3: Cook the Chicken Perfectly

Heat a large pan over medium heat with a drizzle of olive oil. When hot, add the marinated chicken slices, cooking while tossing frequently to ensure even browning and prevent dryness. It should take about 7-10 minutes until cooked through and beautifully glazed. Once done, remove from heat and set aside.

Step 4: Mix the Asian Slaw

Grab a big bowl and combine the coleslaw mix with diced green onions. In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey — this makes your slaw dressing. Pour it evenly over the slaw mixture and toss until everything’s perfectly coated. I like letting it sit for a few minutes to bring the flavors together.

Step 5: Assemble and Enjoy!

Now for the fun part — take a crispy wonton shell and layer in some cooked chicken, followed by a generous scoop of the Asian slaw. Drizzle with sweet chili sauce, then sprinkle on sesame seeds and chopped cilantro for that fresh finish. Repeat with all your tacos and serve immediately while everything’s crisp and fresh.

How to Serve Chicken Wonton Tacos with Asian Slaw Recipe

Garnishes

I always sprinkle on fresh cilantro and a generous pinch of toasted sesame seeds — they add great aroma and a bit of crunch. Sweet chili sauce drizzled on top adds a lovely kick and just the right amount of sweetness that ties all the flavors together. Sometimes, I even add thinly sliced red chili or extra green onions for a pop of color and heat.

Side Dishes

I like pairing these tacos with a simple steamed jasmine rice or easy cucumber salad to keep things light and fresh. If you want to go fully indulgent, some crispy egg rolls or edamame make a lovely side. For a casual gathering, crunchy snap peas or even some pickled veggies bring great texture contrast.

Creative Ways to Present

For special occasions, I’ve served this Chicken Wonton Tacos with Asian Slaw Recipe on bamboo platters lined with banana leaves to give guests that authentic vibe. Adding small bowls of extra sauces—like sriracha mayo or hoisin—lets everyone customize their bites. Also, mini taco stands work beautifully if you want to elevate presentation for a dinner party or festive lunch.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cooked chicken and slaw in separate airtight containers in the fridge—this prevents the wonton shells from getting soggy. The slaw keeps well for a day or two, but I recommend enjoying it within 24 hours for best crunch and flavor.

Freezing

Freezing chicken before cooking is possible, but I don’t recommend freezing the wonton shells after baking, as they lose their crispness. If you want to prep in advance, freeze the marinated raw chicken, then thaw and cook fresh. The slaw is best assembled fresh as well, so freezing isn’t ideal there.

Reheating

When you’re ready to enjoy leftovers, reheat the chicken gently in a skillet over medium heat to keep it juicy—steaming or microwaving can dry it out. For the wonton shells, I recommend popping them in a toaster oven or regular oven for a minute to regain crispness, but assemble tacos just before serving.

FAQs

Final Thoughts

This Chicken Wonton Tacos with Asian Slaw Recipe has quickly become one of my absolute favorites to make for friends and family—there’s something so delightful about those crispy shells filled with savory chicken and crunchy, tangy slaw. It’s a conversation starter, a crowd-pleaser, and honestly, just so satisfying to eat. I’m confident you’ll enjoy making these as much as eating them, and they’re perfect whenever you want a little culinary adventure at home. Give it a try and let me know how you like to customize yours!

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