Name: Chicken Wonton Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 2 cups cooked chicken breast, finely diced or shredded; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1 tablespoon rice vinegar; 1 teaspoon honey; 16 wonton wrappers; Vegetable oil, for frying; 1 cup shredded green cabbage; 1/2 cup shredded purple cabbage; 1/2 cup shredded carrots; 2 green onions, thinly sliced; 1 tablespoon chopped fresh cilantro; 1 tablespoon lime juice; 1 tablespoon mayonnaise; 1 teaspoon sriracha (optional); Salt and pepper to taste

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Golden crispy wonton shells filled with savory chicken and topped with a fresh, crunchy Asian slaw make this Chicken Wonton Tacos recipe one of my favorite fusion-style meals. I love how the crispy texture of the shell contrasts with the warm, flavorful chicken and the cool, tangy slaw. It’s perfect for a fun dinner, appetizer spread, or even a casual gathering with friends.

Chicken Wonton Tacos

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, finely diced or shredded

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 tablespoon rice vinegar

1 teaspoon honey

16 wonton wrappers

Vegetable oil, for frying

1 cup shredded green cabbage

½ cup shredded purple cabbage

½ cup shredded carrots

2 green onions, thinly sliced

1 tablespoon chopped fresh cilantro

1 tablespoon lime juice

1 tablespoon mayonnaise

1 teaspoon sriracha (optional)

Salt and pepper to taste

Directions

I start by heating a skillet over medium heat and combining the cooked chicken with hoisin sauce, soy sauce, sesame oil, grated ginger, minced garlic, rice vinegar, and honey. I stir everything well and cook it for about 3 to 4 minutes until the mixture is heated through and slightly caramelized. Then I remove it from the heat and set it aside.

Next, I heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C). While the oil heats, I carefully fold each wonton wrapper in half to form a taco shape.

Using tongs, I hold each folded wonton in place in the hot oil and fry for 1 to 2 minutes until golden and crisp. I remove them and let them drain on paper towels.

In a separate bowl, I combine the green cabbage, purple cabbage, carrots, green onions, cilantro, lime juice, mayonnaise, and sriracha. I toss everything together until evenly coated and season with salt and pepper to taste.

To assemble, I spoon the warm chicken mixture evenly into each crispy wonton shell and top generously with the fresh slaw. I serve them immediately while the shells are crisp and the filling is warm.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 320 kcal per serving

Variations

I sometimes swap the chicken for ground turkey or even shrimp for a different flavor profile. When I want a vegetarian option, I use finely chopped mushrooms or tofu sautéed with the same sauce ingredients.

For extra heat, I like adding more sriracha or a drizzle of spicy chili oil on top. If I want a lighter version, I bake the wonton shells in the oven brushed lightly with oil instead of frying them.

I also enjoy topping these tacos with toasted sesame seeds or a squeeze of extra lime juice for added freshness.

Storage/Reheating

I prefer to store the components separately to keep everything fresh. I place the chicken filling in an airtight container in the refrigerator for up to 3 days. The slaw can also be stored separately for up to 2 days, though I find it best when freshly made.

To reheat, I warm the chicken mixture in a skillet over medium heat until heated through. I avoid microwaving the wonton shells because they can lose their crispness. If needed, I re-crisp them in a 350°F oven for a few minutes.

I always assemble the tacos just before serving to maintain their crunch.

FAQs

Can I make the wonton shells ahead of time?

I can fry the wonton shells a few hours in advance and keep them at room temperature in an airtight container. I find they stay crisp if I avoid sealing them while they’re still warm.

Can I bake the wonton wrappers instead of frying?

Yes, I brush them lightly with oil, shape them over the oven rack, and bake at 375°F until golden and crisp. I keep an eye on them because they brown quickly.

What type of chicken works best?

I like using cooked chicken breast because it’s lean and easy to shred, but rotisserie chicken works just as well and saves time.

How do I keep the shells crispy?

I always fill them right before serving. If they sit too long with filling inside, they can soften from the moisture.

Can I prepare the filling in advance?

Yes, I often prepare the chicken filling a day ahead and store it in the refrigerator. I simply reheat it gently before assembling the tacos.

Conclusion

I love making these Chicken Wonton Tacos when I want something crispy, flavorful, and a little different from the usual dinner routine. The combination of savory chicken, crunchy slaw, and golden wonton shells creates a dish that feels both comforting and exciting. Whenever I serve them, they disappear quickly, and I always find myself making another batch soon after.

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Chicken Wonton Tacos

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Halal

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Description

Golden crispy wonton shells filled with savory Asian-inspired chicken and topped with a fresh, crunchy slaw. These Chicken Wonton Tacos are a fun fusion-style meal perfect for dinner, appetizers, or casual gatherings.

Instructions

Heat a skillet over medium heat. Combine the cooked chicken, hoisin sauce, soy sauce, sesame oil, grated ginger, minced garlic, rice vinegar, and honey. Cook for 3–4 minutes until heated through and slightly caramelized. Remove from heat and set aside.
Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Fold each wonton wrapper in half to form a taco shape. Using tongs, carefully hold each wrapper in the hot oil and fry for 1–2 minutes until golden and crisp. Remove and drain on paper towels.
In a bowl, combine green cabbage, purple cabbage, carrots, green onions, cilantro, lime juice, mayonnaise, and sriracha. Toss until evenly coated and season with salt and pepper to taste.
Spoon the warm chicken mixture into each crispy wonton shell and top with the prepared slaw.
Serve immediately while the shells are crisp and the filling is warm.