Crispy Chicken Wonton Tacos
These Crispy Chicken Wonton Tacos offer a fun twist on traditional tacos with Asian-inspired marinated chicken and crunchy wonton wrappers, perfect for lunch, dinner, or a snack.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts, thinly sliced Thinly sliced for quicker cooking.
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame oil (divided) 1/2 tablespoon for marinating, remaining for coleslaw.
- 1 tablespoon low-sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Coleslaw
- 2 cups coleslaw mix (cabbage and carrots)
- 2 pieces green onions, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon honey Adjust sweetness to taste.
For the Tacos
- 12 pieces wonton wrappers Can substitute with taco shells or egg roll wrappers.
- 2 tablespoons sweet chili sauce For drizzling.
- 1 teaspoon sesame seeds For garnish.
- 2 tablespoons chopped cilantro For garnish.
Instructions
Preparation
- Marinate the chicken with teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, garlic, and ginger for 10 minutes.
Cooking
- Cook the marinated chicken in a skillet over medium heat until done, about 5-7 minutes.
- Toss the coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl.
- Lightly fry the wonton wrappers in oil for 20-30 seconds per side until crispy.
Assembly
- Fill each wonton with chicken and coleslaw, then drizzle with sweet chili sauce.
- Garnish with sesame seeds and cilantro.
Notes
Serve on a large platter with extra sweet chili sauce on the side. For best taste, enjoy these tacos warm and crispy. Leftovers chicken and coleslaw can be stored separately in airtight containers for up to 3 days. Reheat chicken and coleslaw before serving again.