Pin it
You'll get hooked on these crispy wonton tacos that mash up bold Asian flavors with classic Mexican street eats. Baked golden and crunchy, the shells hold juicy marinated chicken and a punchy cabbage slaw, all finished off with a sweet chili kick and a sprinkle of fresh toppings. They totally look (and taste) like the pros made them, but they're honestly simple to throw together.
I tried these at a big chain spot a while back and instantly knew I had to whip them up in my kitchen. Plenty of trial and error later and my crew can't get enough—these are family-approved for sure. Crunchy shells, super tasty chicken, and bright zesty slaw mean the plate is always empty by the end.
Irresistible Key Ingredients
- Coleslaw mix: Grab a bag of this for colorful crunch and no chopping hassle. It holds up great when tossed in the dressing.
- Chicken breast: Go for thin slices across the grain so it's super tender and cooks lightning fast.
- Sweet chili sauce: You’ll want this for a little kick and sweet finish. It’s usually chilling with the Asian sauces at the store.
- Wonton wrappers: Bake these up for that perfect taco crunch. You’ll find 'em in the fridge aisle with tofu or sometimes the international section.
- Teriyaki sauce: This is your chicken’s marinade base. Pick a good one without all the weird stuff, or swap for hoisin if you want to change it up.
Easy Cooking Steps
- Making the Slaw Pop:
- Dump the bagged coleslaw and chopped green onions into a big bowl. Mix up the honey, rice vinegar, soy sauce, and a dash of sesame oil in a smaller bowl. Whisk well so it all blends, then pour over the veggies and toss until everything’s just coated. Wait until you’re ready to fill the tacos before dressing so things stay crunchy.
- Getting That Chicken Flavorful:
- While the shells get crispy, slice your chicken across the grain and dunk it in a mix of teriyaki sauce, garlic, ginger, soy sauce, a little black pepper, and sesame oil. Toss it all together and let it hang out for ten minutes—or even longer if you have time. Heat up oil in your skillet, then cook the chicken in a single layer over medium-high, stirring so it browns up on all sides and stays juicy. Takes about 5 or 6 minutes.
- Crisping the Shells:**
- Crank your oven to 375°F. Brush both sides of each wonton wrapper with olive oil—don’t soak 'em. Flip a muffin pan upside down, then drape each square wrapper between two muffin cups to make a V shape. These hold their taco shape while baking. Bake 7 to 9 minutes and keep an eye on them since they brown super fast. Let them cool before filling.
Pin it
Don’t skip the sweet chili drizzle at the end. One time I did forget it and wondered why the tacos felt a bit flat. That little bit of sweet heat on top totally seals the deal and makes everyone crave another round.
Serving Up
Pile them up on a big plate with extra limes and more sweet chili sauce for dunking. Or let everybody make their own at a taco bar with shells, chicken, and slaw all set out. Pair with a cool cucumber salad tossed in sesame oil and rice vinegar.
Fun Flavor Variations
Try mixing in pineapple or some diced mango for a burst of sweetness. Add avocado slices last minute for that creamy bite. Swap out the sweet chili with gochujang if you want to spice things up. Throw some crushed peanuts on top to change up the texture and add a little extra crunch.
Plan Ahead
Bake the shells a couple days early, keep them air-tight. Chicken can be cooked a day ahead and warmed quickly. For the slaw, make the dressing but wait on the veggies until you’re serving. Store each part separately so you can just build tacos fast when the time comes.
Pin it
These crunchy little tacos are totally my go-to whenever people come over. The first time I served them at a family meal, even my nephew—who never likes anything—ate a bunch and begged for more to take home. It's awesome how something this easy can get everyone hyped, no matter what kind of food they usually like.
Frequently Asked Questions
- → Can I get these wonton shells done in advance?
- Sure thing. Bake them up to two days ahead. Keep them sealed tight at room temp. Just know they taste crunchiest fresh out of the oven.
- → What's a quick swap if I'm out of wonton wrappers?
- Try egg roll wrappers cut smaller, or go with mini flour tortillas. Just watch your bake time since it might be quicker or slower with those.
- → Is rotisserie chicken okay instead of cooking from zero?
- Definitely. Shred up some rotisserie chicken, toss it with the marinade and a splash of broth, then warm it in a pan until it's nice and tasty.
- → How do I stop soggy shells?
- Brush the wrappers with a little oil before baking for extra crunch. Don’t build your tacos until it's time to serve. Drain the slaw if it’s got too much dressing.
- → Can I make these with no meat?
- For sure. Swap in tofu, tempeh, or mushrooms like shiitake or portobello. Marinate and cook just like the chicken for a veggie-friendly twist.
- → What dips taste good here?
- They're good on their own, but dunk them in more sweet chili, hoisin, or try a spicy mayo by mixing mayo with sriracha or gochujang if you want some fire.