Crispy Chicken Wonton Tacos (Printable)
Crispy wonton tacos filled with tender chicken and vibrant Asian slaw, topped with sweet chili sauce.
# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (14 ounces)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon ground ginger
06 - 1/2 teaspoon black pepper
→ Wonton Taco Shells
07 - 12 square wonton wrappers
08 - Nonstick cooking spray or neutral oil
→ Asian Taco Slaw
09 - 1 cup shredded red cabbage
10 - 1 cup shredded green cabbage
11 - 1/2 cup shredded carrots
12 - 2 green onions thinly sliced
13 - 1/4 cup fresh cilantro chopped
14 - 2 tablespoons rice vinegar
15 - 1 tablespoon soy sauce
16 - 1 tablespoon honey or maple syrup
17 - 1 tablespoon sesame oil
18 - 1 teaspoon grated fresh ginger
19 - 1/2 teaspoon salt
→ Sweet Chili Sauce
20 - 1/3 cup bottled sweet chili sauce
21 - 1 teaspoon lime juice
→ Garnishes
22 - 1 tablespoon toasted sesame seeds
23 - 1 tablespoon sliced green onions
24 - Fresh cilantro leaves
# Directions:
01 - Preheat oven to 375°F.
02 - In a bowl, combine chicken breasts, soy sauce, sesame oil, garlic powder, ground ginger, and black pepper. Marinate for at least 10 minutes.
03 - In a large bowl, toss together red and green cabbage, carrots, green onions, and cilantro.
04 - In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, and salt. Pour dressing over the slaw and toss well. Chill until ready to use.
05 - Lightly spray both sides of wonton wrappers with oil. Drape each wrapper over two bars of an oven rack to form a taco shape, or use a taco shell baking rack.
06 - Bake for 6 to 8 minutes or until golden and crisp. Remove carefully and cool.
07 - Heat a skillet over medium-high heat. Cook marinated chicken for 4 to 5 minutes per side, until cooked through and juices run clear.
08 - Let chicken rest for 5 minutes, then dice or shred into bite-sized pieces.
09 - Mix sweet chili sauce with lime juice in a small bowl.
10 - Fill each wonton shell with chicken, top with Asian slaw, and drizzle with sweet chili sauce. Garnish with sesame seeds, green onions, and cilantro if desired. Serve immediately.
# Expert Advice:
01 -
- The way the crispy shells shatter when you bite into them is absolutely addictive
- These come together faster than you would think and look impressive on any plate
02 -
- The shells soften quickly once filled, so assemble right before serving if you want to maintain that perfect crunch
- I learned the hard way that overfilling the shells makes them impossible to eat without making a mess
03 -
- Working in batches to fry or bake the shells keeps them from getting soggy before they crisp up
- Room temperature slaw tastes better than cold slaw straight from the refrigerator