Chicken Wonton Tacos (Print Version)
Crispy wonton shells loaded with savory chicken, tangy slaw, and spicy mayo drizzle. Ready in 40 minutes.
# What You'll Need:
→ Chicken Filling
01 - 1 large chicken breast (about 9 oz), finely diced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 teaspoon sesame oil
05 - 1 garlic clove, minced
06 - 1/2 teaspoon fresh ginger, grated
07 - 1 tablespoon vegetable oil
→ Wonton Shells
08 - 12 round or square wonton wrappers
09 - Nonstick cooking spray or a small amount of vegetable oil
→ Slaw Topping
10 - 1 cup cabbage, thinly sliced
11 - 1/4 cup carrots, shredded
12 - 1 green onion, thinly sliced
13 - 2 tablespoons rice vinegar
14 - 1 teaspoon sugar
15 - Salt and pepper, to taste
→ Drizzle Sauce
16 - 3 tablespoons mayonnaise
17 - 1 tablespoon sriracha, adjusted to taste
18 - 1/2 teaspoon fresh lime juice
# Steps:
01 - Preheat oven to 375°F. Lightly spray a mini muffin tin with nonstick cooking spray, or prepare taco shell molds if using.
02 - Press wonton wrappers into the cups of the muffin tin to form taco shapes. Spray lightly with oil. Bake for 6 to 8 minutes until golden and crispy. Let cool and gently remove from tin.
03 - In a small bowl, combine diced chicken with soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Toss to coat evenly and set aside to marinate for 10 minutes.
04 - Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and sauté for 4 to 6 minutes until cooked through and no longer pink. Remove from heat.
05 - In a separate bowl, toss thinly sliced cabbage, shredded carrots, and sliced green onion with rice vinegar, sugar, salt, and pepper. Mix until well combined and set aside.
06 - Stir together mayonnaise, sriracha, and lime juice in a small bowl until smooth and well blended.
07 - Fill each cooled wonton shell with the cooked chicken, then top with a generous portion of the tangy slaw. Drizzle with the spicy mayo sauce.
08 - Serve immediately while the wonton shells are at peak crispiness for the best texture and flavor.
# Expert Tips:
01 -
- These little tacos disappear so fast you might want to make a double batch before guests arrive.
- The fusion of crispy wonton texture with saucy chicken and tangy slaw is genuinely addictive.
02 -
- Do not over bake the wonton shells because they go from golden to burnt in under a minute.
- Assembling too far ahead makes the shells soggy, so wait until the last possible moment.
03 -
- Use the back of a spoon to gently press the wonton wrappers into the muffin cups without tearing them.
- Toss the slaw right before assembling so the cabbage stays crisp and vibrant.