Description
Delicious Chicken Wonton Tacos with tender teriyaki marinated chicken, crunchy Asian slaw, and crispy baked wonton shells, topped with sweet chili sauce, sesame seeds, and fresh cilantro. A perfect fusion appetizer or light meal that’s easy to prepare and bursting with flavor.
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 (for drizzling)
- Sesame seeds (for sprinkling)
- Chopped cilantro (for garnish)
Instructions
- Marinate Chicken: Slice fresh raw chicken breasts into long thin slices. Add chicken to a medium bowl and combine with teriyaki sauce, sesame oil, low sodium soy sauce, minced garlic, and minced ginger. Toss well to coat. Cover and refrigerate for 1 hour to allow flavors to develop.
- Prepare Wonton Shells: Preheat oven to 375°F. Turn a muffin tin upside down and press a wonton wrapper in between two of the muffin cups to form a ‘V’ shape, with two opposing points resting on the top of the wells. Bake for 9 minutes, watching closely to prevent burning. Remove from oven and set aside. Repeat until all wanton wrappers are baked.
- Cook Chicken: Heat a large pan over medium heat and add a bit of olive oil. Remove marinated chicken from the fridge and sauté in the hot pan, tossing frequently until chicken is cooked through and no longer pink inside. Remove from heat.
- Make Asian Slaw: In a large bowl, combine the coleslaw mix and diced green onions. In a separate bowl, whisk together sesame oil, rice vinegar, low sodium soy sauce, and honey to create the dressing. Pour the dressing over the slaw mixture and toss to combine thoroughly.
- Assemble Tacos: Take each baked wonton shell and add a layer of cooked chicken, followed by a generous spoonful of Asian slaw. Drizzle sweet chili sauce over the top, then sprinkle with sesame seeds and chopped fresh cilantro. Repeat for all tacos.
- Serve: Serve the Chicken Wonton Tacos immediately while the wonton shells are still crispy. Enjoy this flavorful fusion appetizer or light meal.
Notes
- For extra crispiness, bake wonton shells individually and watch closely to prevent burning.
- You can marinate the chicken overnight for a deeper flavor infusion.
- Substitute chicken breasts with chicken thighs for a juicier option.
- If you prefer a spicier kick, add sriracha or chili flakes to the slaw dressing or chicken marinade.
- Use low sodium soy sauce to control the salt content.
- Serve immediately to keep wonton shells crunchy; if preparing ahead, keep components separate until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
