Chicken Wonton Tacos (Printable)
Crispy wonton shells filled with savory chicken, fresh slaw, and spicy mayo drizzle. Perfect fusion appetizer.
# What You’ll Need:
→ Chicken Filling
01 - 1 large boneless skinless chicken breast (about 9 oz), finely diced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 teaspoon toasted 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 green cabbage, thinly shredded
11 - 1/4 cup carrots, julienned
12 - 1 green onion, thinly sliced
13 - 2 tablespoons unseasoned rice vinegar
14 - 1 teaspoon granulated sugar
15 - Kosher salt and freshly ground black pepper, to taste
→ Drizzle Sauce
16 - 3 tablespoons mayonnaise
17 - 1 tablespoon sriracha, adjusted to taste
18 - 1/2 teaspoon fresh lime juice
# How-to Steps:
01 - Preheat oven to 375°F. Lightly coat a mini muffin tin with nonstick spray, or set up taco shell molds if using.
02 - Press wonton wrappers into the muffin cups, shaping them into taco shells. Mist lightly with oil and bake for 6 to 8 minutes until golden and crisp. Cool briefly, then gently remove from the tin.
03 - In a mixing bowl, combine the diced chicken with soy sauce, hoisin, sesame oil, minced garlic, and grated ginger. Toss to coat evenly and let 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, stirring occasionally, until browned and cooked through. Remove from heat.
05 - In a separate bowl, toss shredded cabbage, julienned carrots, and sliced green onion with rice vinegar, sugar, salt, and pepper. Toss until evenly coated and set aside.
06 - Stir together mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust sriracha to desired heat level.
07 - Spoon the cooked chicken into each baked wonton shell. Top generously with the prepared slaw and drizzle with the spicy mayo sauce.
08 - Arrange on a platter and serve immediately while the shells are still crisp for the best texture.
# Expert Advice:
01 -
- The wonton shells bake up shatteringly crisp in under ten minutes with almost zero effort.
- That sweet and tangy slaw cuts right through the richness of the hoisin glazed chicken.
- The spicy mayo drizzle ties everything together and you will want to put it on everything afterward.
02 -
- Watch the wonton shells closely after the five minute mark because they go from golden to burnt in seconds.
- Let the slaw sit for at least five minutes before serving so the vinegar can soften the cabbage slightly.
03 -
- Drape the wonton wrappers over the muffin tin edges instead of pressing them deep into the cups for a wider taco shape that is easier to fill.
- Double the spicy mayo recipe because you will absolutely want extra for dipping.