These Easy Chicken Wonton Tacos are a game-changer for anyone who loves a crunchy, flavorful appetizer that doubles as a light dinner. Combining tangy chicken, fresh slaw, and a sweet chili finish, this recipe is a crowd-pleaser that comes together in less than an hour.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it delivers a restaurant-quality experience right in your own kitchen. These tacos offer the perfect balance of textures, from the crispy, golden-brown baked wonton shells to the tender, saucy chicken and the refreshing crunch of homemade slaw. They are incredibly versatile, working perfectly as a party appetizer, a fun side dish, or a unique main course that the whole family will enjoy. Plus, the clever muffin tin baking method makes achieving that iconic taco shape easier than you ever imagined.
Ingredients
- 2 boneless skinless chicken breasts, cut into small 1/4 inch pieces
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil (for the chicken)
- 1 teaspoon minced garlic
- 24 wonton wrappers
- Nonstick cooking spray
- 3 cups shredded cabbage (a mix of purple and green)
- 1 medium jalapeno pepper, seeded and diced
- 1/4 cup finely sliced green onions
- 1 tablespoon finely chopped cilantro
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (for the slaw)
- 1 tablespoon sesame oil (for the slaw)
- 1 tablespoon lime juice
- 1 teaspoon granulated sugar
- Sweet chili sauce (for garnish)
Step-by-Step Instructions
- Prepare the Chicken: In a large skillet over medium-high heat, whisk together the soy sauce, hoisin sauce, sesame oil, and minced garlic. Add the diced chicken pieces and toss until they are fully coated. Cook for approximately 8 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the heat and tent with foil to keep warm.
- Prepare the Oven: Set your oven rack to the middle position and preheat the oven to 375°F.
- Shape the Wonton Shells: Flip a muffin tin upside down so the cups are facing up. Spray both sides of each wonton wrapper with nonstick cooking spray. Place a wrapper in the space between two muffin cups, pressing down slightly to create a V-shape taco shell.
- Bake the Shells: Bake the wonton wrappers for 6 to 8 minutes, or until they are golden brown and crispy.
- Mix the Slaw: While the shells are baking, combine the shredded cabbage, diced jalapeno, green onions, cilantro, rice vinegar, soy sauce, sesame oil, lime juice, and sugar in a large bowl. Toss thoroughly to combine.
- Assemble the Tacos: While the shells are still warm, fill each one with about 1.5 tablespoons of the cooked chicken. Top with 1.5 tablespoons of the fresh slaw.
- Garnish and Serve: Drizzle each taco with sweet chili sauce to taste and serve immediately while warm.
Expert Tips / Pro Tips
To get the best results with your Easy Chicken Wonton Tacos, make sure to cut your chicken into very small, uniform pieces. This ensures the chicken cooks evenly and fits perfectly inside the small wonton shells. When baking the shells, keep a close eye on the oven during the last two minutes, as wonton wrappers can go from golden to burnt very quickly. If you do not have a muffin tin, you can drape the wrappers over the edges of a standard rectangular baking dish to achieve a similar taco shape.
Variations & Substitutions
If you want to change things up, you can substitute the chicken breasts with ground chicken, ground turkey, or even small shrimp. For a vegetarian version, try using extra-firm tofu or a meat substitute seasoned with the same hoisin and soy mixture. If you prefer a spicier kick, leave the seeds in the jalapeno or add a teaspoon of sriracha to the chicken sauce. You can also experiment with different types of slaw, such as a store-bought broccoli slaw mix, to save time on prep.
Serving Suggestions
These tacos are fantastic when served alongside other Asian-inspired appetizers like potstickers or spring rolls. If you are serving them as a main meal, they pair beautifully with a side of ginger-infused jasmine rice or a chilled cucumber salad. For a party platter, arrange the tacos on a large wooden board and provide extra bowls of sweet chili sauce and lime wedges for guests to customize their flavor.
Storage, Freezing & Reheating
This appetizer is best enjoyed fresh to maintain the crunch of the wonton shell and the crispness of the slaw. If you have leftovers, store the chicken, shells, and slaw in separate airtight containers in the refrigerator. The chicken will last 3 to 4 days, while the slaw is best used within 24 hours to avoid sogginess. To reheat, warm the chicken in a skillet or microwave and crisp the shells in a 350°F oven for 2 to 3 minutes. Freezing is not recommended for the assembled tacos or the slaw, though the cooked chicken can be frozen for up to 2 months.
Nutrition Information
| Metric | Amount Per Serving |
| Calories | 249 kcal |
| Servings | 8 |
| Course | Appetizer / Dinner |
Easy Chicken Wonton Tacos
Ingredients
Method
- In a large skillet over medium-high heat, whisk together the soy sauce, hoisin sauce, sesame oil, and minced garlic. Add the diced chicken pieces and toss until they are fully coated. Cook for approximately 8 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the heat and tent with foil to keep warm.2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil, 1 teaspoon minced garlic, 2 boneless skinless chicken breasts
- Set your oven rack to the middle position and preheat the oven to 375°F.
- Flip a muffin tin upside down so the cups are facing up. Spray both sides of each wonton wrapper with nonstick cooking spray. Place a wrapper in the space between two muffin cups, pressing down slightly to create a V-shape taco shell.24 wonton wrappers, Nonstick cooking spray
- Bake the wonton wrappers for 6 to 8 minutes, or until they are golden brown and crispy.
- While the shells are baking, combine the shredded cabbage, diced jalapeno, green onions, cilantro, rice vinegar, soy sauce, sesame oil, lime juice, and sugar in a large bowl. Toss thoroughly to combine.3 cups shredded cabbage, 1 medium jalapeno pepper, 1/4 cup green onions, 1 tablespoon cilantro, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, 1 teaspoon granulated sugar
- While the shells are still warm, fill each one with about 1.5 tablespoons of the cooked chicken. Top with 1.5 tablespoons of the fresh slaw.
- Drizzle each taco with sweet chili sauce to taste and serve immediately while warm.Sweet chili sauce
Notes
FAQ
Can I make these tacos ahead of time?
For the best experience, it is recommended to serve these fresh. However, you can prepare the chicken and chop the dry slaw ingredients in advance. Do not add the liquid dressing to the slaw until you are ready to serve, as it will cause the vegetables to lose their crunch. The shells can be baked a few hours ahead and stored in an airtight container at room temperature.
Can I make Chicken Wonton Tacos in an air fryer?
While the air fryer is great for many things, it is difficult to use for these specific wonton shells. Because the wrappers are very light, the air circulation tends to blow them around, causing them to lose their taco shape. The oven method using an inverted muffin tin is much more reliable for achieving the perfect shape.
Can I marinate the chicken?
Yes! If you have extra time, you can marinate the diced chicken in the soy sauce, hoisin, and garlic mixture for 2 hours or even overnight in the refrigerator. This will deepen the flavor of the meat significantly.
What if I cannot find wonton wrappers?
If wonton wrappers are unavailable, you can use egg roll wrappers and cut them into smaller squares. The texture is very similar, though egg roll wrappers are slightly thicker and may require an extra minute or two in the oven.