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Crispy Chicken Wonton Tacos

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  • Prep Time: 25 minutes

  • Cook Time: 20 minutes

  • Total Time: 45 minutes

  • Course: Appetizer, Main Course, Snack

  • Cuisine: Asian Fusion, Tex-Mex

  • Diet: Kid-Friendly

  • Difficulty: Medium Intensity – Involves multitasking (preparing the filling, shaping the shells, and making the slaw) but each step is simple and quick.

  • Servings: 12 wonton tacos (serves 3-4 as a main)

  • Yield: 12 Wonton Tacos

Equipment

  • 12-cup Standard Muffin Tin

  • Large Skillet

  • Mixing Bowls

  • Small Whisk

Ingredients

For the Wonton Taco Shells:

  • 24 square wonton wrappers (one 12-oz package typically has enough)

  • Non-stick cooking spray or 2 tbsp avocado oil

  • Fine salt, for sprinkling

For the Savory Chicken Filling:

  • 1 tbsp avocado oil or vegetable oil

  • 1 lb ground chicken (or ground turkey/pork)

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)

  • 2 tbsp hoisin sauce

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 2 green onions, thinly sliced

  • Salt and pepper to taste

For the Quick Asian Slaw:

  • 2 cups tri-color coleslaw mix (or finely shredded cabbage)

  • 1/4 cup matchstick carrots

  • 2 tbsp rice vinegar

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp honey or sugar

For Garnish & Serving:

  • Additional sliced green onions

  • Toasted sesame seeds

  • Sriracha or sambal oelek for spice

  • Fresh cilantro leaves

Instructions

Part 1: Forming the Crispy Wonton Shells

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). This method creates a lighter, less greasy shell than frying. Take your standard 12-cup muffin tin and generously spray each cup with non-stick cooking spray.

  2. Create the Shells: Gently press one wonton wrapper into each cup of the muffin tin, allowing the corners to point upwards and create a ruffled, taco-shell-like shape. The wrappers should naturally form a perfect vessel for the filling.

  3. Bake to Perfection: Lightly spray the shaped wonton wrappers with more cooking spray and sprinkle with a pinch of fine salt. Bake for 5-7 minutes, or until the edges are golden brown and the centers are crisp. Keep a close eye on them, as they can burn quickly. Remove from the oven and let them cool in the pan.

Part 2: Preparing the Flavorful Fillings

A. The Chicken Filling

  1. Sauté Aromatics: While the shells are baking, heat the 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the ground chicken, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes.

  2. Add Flavor: Add the minced garlic and grated ginger to the skillet and cook for one minute until fragrant.

  3. Create the Sauce: Pour in the low-sodium soy sauce, hoisin sauce, and rice vinegar. Stir to combine, ensuring the chicken is fully coated. Let the mixture simmer for 2-3 minutes until the sauce has thickened and glazed the chicken.

  4. Finish: Remove the skillet from the heat and stir in the sesame oil and sliced green onions. Season with salt and pepper to taste. Set aside.

B. The Quick Asian Slaw

  1. Combine Vegetables: In a medium bowl, toss together the tri-color coleslaw mix and matchstick carrots.

  2. Make the Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, and honey until the honey is dissolved.

  3. Toss and Marinate: Pour the dressing over the cabbage and carrot mixture and toss until everything is evenly coated. Set aside to allow the flavors to meld and the vegetables to slightly soften while you assemble the tacos.

Part 3: Assembling Your Wonton Tacos

  1. Fill the Shells: Carefully remove the crispy wonton shells from the muffin tin. Line them up on a serving platter. Spoon a generous amount of the warm savory chicken filling into each shell.

  2. Top with Slaw: Using a fork or your hands (to drain excess liquid), place a small mound of the quick Asian slaw on top of the chicken filling.

  3. Garnish and Serve Immediately: Finish your wonton tacos with a sprinkle of toasted sesame seeds, additional sliced green onions, and a drizzle of sriracha if desired. Serve immediately while the wonton shells are still crisp.

Nutrition Information

Please note: This is an estimate provided by an online nutrition calculator. Actual values will vary based on specific ingredients and brands used.

Serving Size: 2 wonton tacos
Calories: ~285
Total Fat: 12g (15% DV)

  • Saturated Fat: 2.5g (13% DV)
    Cholesterol: 65mg (22% DV)
    Sodium: ~980mg (43% DV)
    Total Carbohydrates: 22g (8% DV)

  • Dietary Fiber: 1g (4% DV)

  • Sugars: 5g
    Protein: 22g
    Vitamin D: 0mcg (0% DV)
    Calcium: 45mg (4% DV)
    Iron: 2mg (11% DV)
    Potassium: 480mg (10% DV)

Chef’s Notes & Tips for Success

  • The Wonton Warning: Wonton wrappers dry out quickly! Keep them covered with a damp paper towel while you work to prevent them from becoming brittle and cracking.

  • Air Fryer Method: For an even crispier shell, you can use an air fryer. Lightly spray the shaped wonton wrappers and air fry at 370°F (190°C) for 3-4 minutes, until golden brown.

  • Filling Shortcut: Use 2 cups of shredded rotisserie chicken instead of ground chicken. Simply sauté the garlic and ginger, then add the shredded chicken and sauces to heat through.

  • Make it Spicier: Add a teaspoon of sriracha or a pinch of red pepper flakes to the chicken filling while it’s cooking.

  • Vegetarian Variation: Substitute the ground chicken with 2 cups of finely chopped mushrooms and crumbled firm tofu for a delicious vegetarian version.

  • Drain the Filling: Make sure your chicken filling isn’t too watery before stuffing the shells. If there’s excess liquid in the pan, let it cook off for another minute or two. A soggy filling will make the crisp shells soft.

  • Make-Ahead Tips: You can prepare the chicken filling and the slaw dressing up to a day in advance. Store them separately in the refrigerator. Assemble the slaw and bake the wonton shells just before serving for the best texture.

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