Crispy Chicken Wonton Tacos

We were packed into my friend’s tiny apartment for her housewarming, music playing low, windows cracked open to let in the breeze. A couple of us were hungry but not in the mood for anything heavy, so we raided her fridge for ideas. I spotted a forgotten pack of wonton wrappers and some chicken breasts, and that was all I needed.

While others layered chips with guac or hummus, I got to work. The oven became our taco shell factory using the backside of her muffin tin, we crisped the wrappers into golden little cups. What came next was pure crunch and flavor: teriyaki-glazed chicken, a cool sesame slaw, and sweet chili drizzle. They disappeared faster than I could refill the tray.

After that day, Chicken Wonton Tacos turned into a bit of a regular at my place. They’ve shown up at brunch with neighbors, on a weeknight when I had leftover slaw, and even in packed lunchboxes for friends. There’s something about the combo of warm savory filling and crisp shell that makes people perk up with the first bite.

And because you can build them quickly with a few prepped elements, it’s one of those dishes that doesn’t feel like a chore. The colors, the crunch, the sweet-savory balance it’s playful and comforting all at once.

One time, after a yoga class, a few of us cooked together and built a whole tray of these tacos barefoot in the kitchen, laughing while we tried not to burn our fingers on hot wonton shells. My teenage cousin also helped assemble them during a sleepover, topping hers with extra chili sauce and way too many sesame seeds.

Chicken Wonton Tacos bring people in not just because they’re tasty, but because they’re fun to make, easy to adapt, and always look like a celebration on a plate.

Short Description

Crispy, golden wonton shells filled with tender teriyaki chicken, crunchy sesame slaw, and drizzled with sweet chili sauce these Chicken Wonton Tacos are fun, flavorful, and perfect for sharing.

Key Ingredients

• 12 wonton wrappers
• 1 lb (450 g) skinless chicken breasts, thinly sliced
• 1 tbsp teriyaki sauce
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh grated ginger (or 1 tsp ground ginger)
• 2 cups coleslaw mix
• 2 green onions, chopped
• 1 tsp sesame oil (for slaw)
• 1 tbsp rice vinegar
• 1 tsp soy sauce (for slaw)
• 1 tsp honey
• Sweet chili sauce, for drizzling
• 1 tsp sesame seeds
• 2 tbsp fresh cilantro, chopped
• Olive oil or nonstick spray

Tools Needed

• Large mixing bowl
• Small bowl for slaw dressing
• Skillet or nonstick pan
• Muffin tin (for shaping wonton shells)
• Tongs
• Baking sheet

Cooking Instructions

Step 1: Marinate the Chicken
In a bowl, combine chicken with teriyaki sauce, soy sauce, sesame oil, garlic, and ginger. Mix well and marinate in the fridge for 1 hour.

Step 2: Bake the Wonton Shells
Preheat oven to 375°F (190°C). Spray the back of a muffin tin with oil. Drape each wonton wrapper between two cups to form a taco shell shape. Bake for 7–9 minutes until crisp and golden.

Step 3: Cook the Chicken
Heat a bit of oil in a skillet over medium heat. Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until fully cooked and slightly caramelized.

Step 4: Make the Sesame Slaw
In a small bowl, whisk sesame oil, rice vinegar, soy sauce, and honey. Toss with coleslaw mix and chopped green onions. Let sit 5 minutes for flavors to meld.

Step 5: Assemble the Tacos
Fill each crispy wonton shell with a spoonful of chicken, top with sesame slaw, drizzle sweet chili sauce, sprinkle sesame seeds, and finish with chopped cilantro.

Why You’ll Love This Recipe

Light and crispy with bold flavor in every bite

Great as a party snack, lunch, or appetizer

Customizable with different toppings or proteins

Quick to assemble with minimal cooking

Kid-friendly, fun to eat, and crowd-pleasing

Mistakes to Avoid & Solutions

Overbaking the Shells
They become too brittle and may break when filled.
Solution: Keep an eye on them and remove as soon as golden brown, around 7–9 minutes.

Soggy Slaw
Too much dressing makes the tacos watery.
Solution: Dress the slaw right before serving and don’t overdo the sauce.

Dry Chicken
Overcooked strips can be tough and dry.
Solution: Use thin, even slices and cook just until done—no longer.

Shells Losing Shape
They might fold oddly on the muffin tin.
Solution: Press gently between the muffin cups and use oil to prevent sticking.

Too Much Filling
Tacos fall apart if overstuffed.
Solution: Keep portions small and layer thoughtfully.

Serving and Pairing Suggestions

Serve with extra sweet chili sauce on the side

Pair with mango iced tea or cucumber lemonade

Great alongside fresh fruit skewers or spring rolls

Serve plated for lunch or buffet-style for parties

Storage and Reheating Tips

Store leftover chicken and slaw separately in airtight containers

Wonton shells should be kept in a dry container at room temperature

Reheat chicken in a skillet or microwave until just warm

Do not store filled tacos they’ll lose their crispness

FAQs

1. Can I make the shells in advance?
Yes, bake them earlier in the day and store in a dry container until ready to use.

2. What other proteins can I use?
Try shrimp, tofu, or ground turkey with similar seasonings.

3. Can I air-fry the wontons instead of baking?
Absolutely air fry at 375°F for 4–6 minutes, watching closely to prevent burning.

4. How spicy is this recipe?
It’s mild as written. Add more chili sauce or sliced jalapeños for heat.

5. Can I use homemade coleslaw?
Yes! Just shred cabbage and carrots and toss with your preferred dressing.

Tips & Tricks

Use tongs to shape hot wontons if they puff unevenly

Chill the slaw briefly for extra crunch

Add a squeeze of lime before serving for brightness

Mix sesame seeds with chopped peanuts for texture

Double the marinade if you prefer extra saucy chicken

Recipe Variations

Spicy Sriracha Chicken

Swap sweet chili sauce for Sriracha and add sliced jalapeños.
Vegan Version
Use tofu and a plant-based slaw dressing.

Asian BBQ Flavor
Replace teriyaki with Korean BBQ sauce for a smoky twist.

Tropical Style
Add diced mango and pineapple to the slaw.

Peanut Chicken Crunch
Mix in crushed peanuts and peanut sauce for richness

Final Thoughts

These Chicken Wonton Tacos were born in a moment of creativity and quickly turned into a craveable favorite that guests ask for again and again. Their crispy texture and layers of flavor make them the kind of dish that turns heads at a gathering but still feels simple enough to throw together midweek. I love seeing people take a bite and immediately reach for another, especially when they’re surprised by how light yet satisfying it is.

They also spark a bit of culinary playfulness. You can switch the fillings, add fun toppings, or scale up for a taco bar. And while they’re great warm, they’re just as charming at room temp perfect for those who like to nibble slowly. Make a batch once, and you’ll see why these belong on your list of repeatable favorites.