These chicken wonton tacos are crispy, flavorful, and downright addictive. They combine the crunch of a wonton shell with sweet and savory chicken filling and a fresh slaw topping. I love serving these bite-sized tacos as a fun appetizer, party snack, or even a light meal—they never last long on the table.
Why I Love This Recipe
I love how these tacos are packed with flavor but still feel light and fresh. The crispy wonton shells are super satisfying, and the chicken filling is perfectly seasoned with a sweet and tangy glaze. I can prep the components ahead of time and assemble just before serving. They’re also endlessly customizable—great for when I want to mix things up.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the wonton taco shells:
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Square wonton wrappers
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Oil for frying or cooking spray for baking
For the chicken filling:
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Boneless, skinless chicken breasts or thighs (shredded or finely chopped)
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Soy sauce
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Hoisin sauce
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Honey
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Rice vinegar
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Garlic (minced)
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Ginger (grated)
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Sesame oil
For the slaw topping:
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Shredded cabbage or coleslaw mix
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Green onions
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Cilantro
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Rice vinegar or lime juice
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Honey or sugar
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Salt and pepper
directions
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I start by making the wonton taco shells. I gently press wonton wrappers over the edge of an oven-safe rack or lay them in mini muffin tins to create a taco shape.
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I bake them at 375°F (190°C) for 6–8 minutes until golden and crisp, or fry them in hot oil for 10–15 seconds per side. Then I set them aside to cool.
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I cook the chicken in a skillet with a bit of sesame oil until fully cooked and lightly browned.
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I stir in soy sauce, hoisin, honey, vinegar, garlic, and ginger. I let it simmer for a few minutes until the sauce thickens and coats the chicken.
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In a bowl, I toss together the slaw ingredients and let them sit for a few minutes to soften and absorb the flavor.
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I fill each wonton shell with a spoonful of the warm chicken mixture, top with slaw, and garnish with extra green onions or sesame seeds if I like.
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I serve immediately while the shells are crisp and the filling is fresh.
Servings and timing
This recipe makes about 12 mini tacos. It takes around 30 minutes from start to finish.
Variations
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I sometimes use ground chicken or turkey instead of chopped chicken.
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For a spicy kick, I add sriracha or chili garlic sauce to the glaze.
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I swap out the slaw for mango salsa or pickled veggies when I want something sweeter or tangier.
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I drizzle the finished tacos with spicy mayo or yum yum sauce for an extra layer of flavor.
storage/reheating
I store the components separately—the chicken in the fridge for up to 3 days and the shells in an airtight container at room temperature. I reheat the chicken in a skillet or microwave before assembling. I avoid storing assembled tacos, as the shells lose their crunch quickly.
FAQs
Can I make the wonton shells ahead of time?
Yes, I bake or fry them a few hours ahead and store them in an airtight container to keep them crispy.
What’s the best way to shape the taco shells?
I use a muffin tin, or drape them over a wire rack or baking dish edges to form the taco curve before baking.
Can I use rotisserie chicken?
Absolutely. I shred it and heat it up with the sauce mixture for a quick shortcut.
Are these good for parties?
Yes, they’re perfect for parties—I prep everything ahead, then fill and serve fresh for max crunch and flavor.
Can I make them gluten-free?
Yes, as long as I use gluten-free wonton wrappers and double-check the sauces for gluten-free labels.
Conclusion
These chicken wonton tacos are a fun and flavorful twist on traditional tacos, with crispy shells and a sweet-savory filling that keeps me coming back for more. They’re easy to make, full of texture, and always a hit—perfect for everything from casual dinners to festive gatherings.
Print
Chicken Wonton Tacos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes 12 mini tacos
- Category: Appetizer, Main Course
- Method: Baked or Pan-Fried
- Cuisine: Asian-Inspired, Fusion
- Diet: Gluten Free
Description
These Chicken Wonton Tacos are crispy, bite-sized delights filled with sweet and savory chicken, topped with a tangy slaw. Baked or fried wonton wrappers create the perfect crunchy shell for this flavor-packed appetizer. Whether for game day, parties, or an easy dinner, these mini tacos are always a hit!
Ingredients
- For the wonton taco shells:
- 12 square wonton wrappers
- Oil for frying or cooking spray for baking
- For the chicken filling:
- 1 lb boneless, skinless chicken breasts or thighs, shredded or finely chopped
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- For the slaw topping:
- 1½ cups shredded cabbage or coleslaw mix
- 2 green onions, sliced
- 2 tbsp chopped fresh cilantro
- 1 tbsp rice vinegar or lime juice
- 1 tsp honey or sugar
- Salt and pepper, to taste
Instructions
- Make the wonton taco shells:
- Preheat oven to 375°F (190°C).
- Drape wonton wrappers over an oven-safe rack or press into the cups of a mini muffin tin to form taco shapes.
- Bake for 6–8 minutes, or until golden and crisp. For frying, cook in hot oil for 10–15 seconds per side. Set aside to cool.
- Prepare the chicken filling:
- Heat sesame oil in a skillet over medium heat.
- Add chicken and cook until fully cooked and lightly browned.
- Stir in soy sauce, hoisin, honey, rice vinegar, garlic, and ginger. Simmer until sauce thickens and coats the chicken.
- Make the slaw:
- In a bowl, combine cabbage, green onions, cilantro, vinegar or lime juice, honey or sugar, salt, and pepper.
- Toss and let sit for a few minutes to soften and absorb flavor.
- Assemble the tacos:
- Spoon chicken mixture into wonton taco shells.
- Top with slaw and garnish with extra green onions, cilantro, or sesame seeds if desired.
- Serve immediately while the shells are still crisp.
Notes
- Swap chicken for ground turkey or rotisserie chicken.
- Add sriracha or chili garlic sauce for heat.
- Try mango salsa or pickled veggies instead of slaw.
- Drizzle with spicy mayo or yum yum sauce for extra flavor.
- Store components separately for make-ahead convenience.
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