Go Back

Crispy Chicken Wonton Tacos

A joyful homemade version of crunchy tacos filled with seasoned chicken and fresh slaw, perfect for weeknight dinners or festive gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Wonton Tacos
  • 30 pieces Wonton wrappers Use smaller rounds if available, or rice wrappers for a gluten-free option.
  • 3 cups Cooked chicken, shredded Rotisserie chicken is a shortcut, or poach breasts for a lighter dish.
  • 2 tablespoons Oil for frying Use vegetable or canola oil; avocado oil is recommended for high heat.
  • 2 pieces Green onions, thinly sliced Save some for garnish.
  • 2 cloves Garlic, minced Adds savory depth.
  • 2 tablespoons Soy sauce Tamari works for gluten-free.
  • 1 tablespoon Honey You can use agave for a vegan option.
  • 1 tablespoon Rice vinegar Cuts through richness.
  • 1 teaspoon Sesame oil Optional but adds great flavor.
  • 2 cups Coleslaw mix For a lighter slaw, mix with yogurt or Greek yogurt.
  • 1/3 cup Sriracha mayo Mix mayo with sriracha and lime; use Greek yogurt for a lighter option.
  • as needed pieces Lime wedges and cilantro for serving Freshness enhances the dish.

Method
 

Preparation
  1. In a skillet over medium heat, add 1 tablespoon oil. Sauté minced garlic and white parts of green onions until fragrant, about 30 seconds.
  2. Add shredded chicken, soy sauce, honey, and rice vinegar. Stir until warmed and glossy.
Make the Slaw
  1. Toss coleslaw mix with a spoonful of sriracha mayo, a squeeze of lime, and a pinch of salt.
  2. Taste for brightness; add more lime if desired.
Fry the Wonton Shells
  1. Heat 2 inches of oil in a small saucepan to 350°F (175°C).
  2. Working in batches, drape wonton wrappers into the oil with tongs; they will puff and curl.
  3. Fry until golden and crisp, about 30 to 45 seconds per side, and drain on paper towels.
  4. For oven method: Lightly brush wonton wrappers with oil and bake in a mini muffin tin at 375°F (190°C) for 6 to 8 minutes.
Assembly
  1. Spoon a tablespoon or two of chicken into each crispy shell.
  2. Top with slaw, drizzle with sriracha mayo, and finish with green onion and cilantro.
  3. Serve immediately while shells are crispy.

Notes

For a vegetarian twist, substitute shredded jackfruit or crispy tofu for the chicken.