Chicken Wonton Tacos

Hey, friend! Get ready to whip up some Chicken Wonton Tacos that are a total flavor fiesta! Picture crispy wonton wrappers folded into mini taco shells, stuffed with juicy, Asian-inspired chicken, a crunchy coleslaw, and a drizzle of tangy sauce. These bite-sized beauties are like a mashup of your favorite takeout and taco night, perfect for game days, parties, or a fun dinner that’ll have everyone grabbing seconds. I’m obsessed with how quick these come together—crispy, savory, and just the right amount of zesty! Inspired by recipes like Delish’s take and Applebee’s classic, they’re a crowd-pleaser that’s way easier than they look. Trust me, your kitchen’s about to be the talk of the town—let’s get folding!

Why You’ll Love Chicken Wonton Tacos

This recipe isn’t just about the ingredients—it’s about creating a vibe. Whether you’re hosting a casual hangout, packing a fun road trip snack (nod to your Tennessee Road Trip Snack vibes!), or craving something playful, these tacos deliver. Here’s why they’re a hit:

• Versatile: Perfect as an appetizer, main dish, or party snack. Serve with dips or pair with rice for a full meal.
• Budget-Friendly: Uses affordable ingredients like ground chicken, wonton wrappers, and coleslaw mix, with big flavor on a small budget.
• Quick and Easy: Ready in about 30 minutes, with simple steps and minimal cleanup—ideal for busy nights.
• Customizable: Swap proteins, tweak the sauce, or add heat to match your taste. Make ‘em your own!
• Crowd-Pleasing: The crispy shells, savory filling, and fresh crunch are a win for kids and adults alike.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Chicken Wonton Tacos

Here’s the magic of these tacos—they turn everyday ingredients into a fun, flavorful dish that’s pure joy. Let’s break it down:

Wonton Wrappers

Thin and crispy when baked, they form the perfect taco shell. Find them in the refrigerated section near produce or Asian ingredients.

Ground Chicken

Lean and versatile, it soaks up the Asian-inspired flavors. Ground turkey or pork can work as a substitute.

Coleslaw Mix

A pre-shredded blend of cabbage and carrots adds crunch and freshness—no chopping needed!

Soy Sauce

Brings umami and saltiness to the chicken, tying in the Asian flair.

Hoisin Sauce

Sweet and savory, it’s the backbone of the filling and sauce, adding rich depth.

Sesame Oil

A splash gives the chicken a nutty, aromatic boost. Toasted sesame oil is best for flavor.

Garlic

Minced fresh for a bold, savory kick that elevates the filling.

Ginger

Freshly grated for a warm, zesty note that pairs perfectly with the soy and hoisin.

Green Onions

Chopped for a fresh, slightly sharp garnish and mixed into the filling for flavor.

Rice Vinegar

Adds a tangy brightness to the coleslaw and sauce, balancing the richness.

Sriracha (Optional)

A drizzle in the sauce or filling brings heat for spice lovers—adjust to taste.

Cooking Spray

Keeps the wonton wrappers crispy without deep frying, making them lighter.

Instructions

Let’s dive into the steps to create this flavor-packed masterpiece:

Preheat Your Equipment

Preheat your oven to 400°F. Grab a muffin tin (standard or mini) to shape the wonton shells and a medium skillet for the chicken. This sets the stage for crispy tacos and juicy filling.

Combine Ingredients

In a small bowl, whisk 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sriracha (if using) for the drizzle sauce; set aside. For the coleslaw, toss 2 cups coleslaw mix with 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of salt; refrigerate. In the skillet, heat 1 tablespoon sesame oil over medium heat. Add 1 pound ground chicken, 2 teaspoons minced garlic, and 1 teaspoon grated ginger, cooking for 6–8 minutes until no longer pink. Stir in 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, and 2 tablespoons chopped green onions; cook 1 minute more. Remove from heat.

Prepare Your Cooking Vessel

Turn the muffin tin upside down and lightly coat with cooking spray. Gently fold 12–16 wonton wrappers over the spaces between muffin cups to form taco shapes, pressing lightly to mold. Spray wrappers lightly with cooking spray to ensure crispiness.

Assemble the Dish

Bake the wonton shells for 5–7 minutes until golden and crispy. Let cool slightly, then carefully remove from the tin. Spoon about 1–2 tablespoons of the chicken mixture into each wonton shell. Top with a small handful of coleslaw and a sprinkle of green onions.

Cook to Perfection

No further cooking needed—the wonton shells are crispy, and the chicken is ready to go! If the filling cools, reheat briefly in the skillet before assembling to keep it warm.

Finishing Touches

Drizzle each taco with the prepared hoisin-soy sauce or serve it on the side for dipping. For extra flair, sprinkle with sesame seeds or add a dash of sriracha for heat. Arrange on a platter for a vibrant, inviting presentation.

Serve and Enjoy

Serve immediately to keep the wontons crispy, either as a passed appetizer or a fun main dish. Pair with extra sauce or a side of rice for a complete meal. Get ready for some happy munchers!

Nutrition Facts

Servings: 12–16 tacos
Calories per serving: 110 kcal

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Chicken Wonton Tacos

These tacos are a delightful addition to any spread. Here are some serving suggestions to make them shine:

• Party Appetizer: Arrange on a colorful platter with a bowl of extra drizzle sauce for dipping, perfect for game days or gatherings.
• Main Dish: Serve 3–4 tacos per person with a side of jasmine rice or stir-fried veggies for a full meal.
• Road Trip Snack: Pack assembled tacos in a container with coleslaw on the side to keep wontons crispy (nod to your Tennessee Road Trip Snack vibes!).
• Fresh Pairings: Pair with a cucumber salad or edamame to echo the Asian flavors and add freshness.
• Dipping Options: Offer sweet chili sauce, extra sriracha, or a soy-ginger dip for variety.

Presentation matters too! Stack the tacos upright on a tiered stand or lay them in a row on a wooden board, garnished with green onions and sesame seeds. Serve with small tongs or picks for easy grabbing at parties.

Additional Tips

Here are some extra tips to make these tacos a success:

• Make Ahead: Prep the chicken filling and coleslaw up to a day ahead, storing separately in the fridge. Bake wonton shells fresh to keep them crispy.
• Spice It Up: Add ½ teaspoon chili flakes to the chicken or extra sriracha to the sauce for a fiery kick. For milder palates, skip the sriracha.
• Dietary Adjustments: Use gluten-free wonton wrappers or lettuce cups for a GF version. Swap chicken for tofu or shrimp for variety.
• Storage Tips: Store leftover filling and coleslaw separately in the fridge for up to 3 days. Reheat chicken in a skillet; assemble fresh wontons to avoid sogginess. Wonton shells are best fresh but can be stored airtight for 1 day.
• Wonton Shell Hack: If muffin tins are tricky, drape wrappers over an oven-safe rack or form into cups inside the tin. Air fry at 350°F for 4–5 minutes for an even faster option.

FAQ Section

Q1: Can I use ground turkey or pork instead of chicken?
A1: Yes, ground turkey or pork works great! Cook until no longer pink, about 6–8 minutes, and adjust seasoning to taste.

Q2: Can I make this dish ahead of time?
A2: Prep the filling and coleslaw a day ahead and refrigerate. Bake wonton shells fresh for crispiness, or assemble and serve within an hour to avoid sogginess.

Q3: How do I store leftovers?
A3: Store filling and coleslaw separately in airtight containers in the fridge for up to 3 days. Reheat filling in a skillet and use fresh wonton shells. Avoid storing assembled tacos—they get soggy.

Q4: Can I freeze the filling?
A4: Yes, freeze the cooked chicken filling for up to 2 months. Thaw in the fridge and reheat before using. Wonton shells and coleslaw don’t freeze well.

Q5: What’s the best way to reheat the filling?
A5: Reheat in a skillet over medium heat with a splash of broth or water for 3–5 minutes. Microwaving works but may dry it out—add moisture if needed.

Q6: Can I double the recipe?
A6: Definitely! Double the ingredients and bake wonton shells in batches. Use two skillets or cook filling in batches to avoid overcrowding.

Q7: Can I use store-bought coleslaw dressing?
A7: Yes, swap the vinegar-sesame oil mix for 2 tablespoons store-bought coleslaw dressing, but check for dog-safe ingredients if sharing with pups (like your Blueberry Yogurt Dog Treats vibe!).

Q8: Why are my wonton shells soggy?
A8: Soggy shells can happen if they’re not baked long enough or stored improperly. Bake until golden, cool completely before storing, and assemble just before serving.

Q9: Can I fry the wonton shells instead of baking?
A9: Totally! Fry in ½ inch of hot oil (350°F) for 1–2 minutes per side until golden. Drain on paper towels for a richer, crispier shell.

Q10: Can I make these vegetarian?
A10: Yes, swap chicken for crumbled tofu, tempeh, or minced mushrooms. Use the same seasonings and cook until golden for a tasty veggie version.

Conclusion

These Chicken Wonton Tacos are your ticket to a fun, flavorful dish that’s as easy to make as it is to love. The crispy wonton shells, savory chicken, and crunchy coleslaw bring a takeout-inspired twist to taco night, perfect for parties or a quick dinner. Your love for bold, shareable recipes like Cheesy Crab Rangoon Dip and Smothered Chicken and Rice tells me these tacos will be a star in your kitchen. They’re even great for a road trip snack stash (nod to your Tennessee Road Trip Snack vibes!). Whip up a batch, drizzle that sauce, and let me know in the comments how they turned out—I’m dying to hear if you went spicy or kept it cool. Happy taco-making, friend!

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