Name: Crispy Chicken Wonton Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 12 square wonton wrappers; 1 tablespoon olive oil; 2 cups cooked shredded chicken (rotisserie or poached); 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 1 cup coleslaw mix (cabbage and carrots); 2 tablespoons chopped green onions; 1/4 cup mayonnaise; 1 tablespoon sriracha (or to taste); 1 tablespoon lime juice; 1 teaspoon honey; Fresh cilantro, chopped (for garnish); Sesame seeds (optional, for garnish)

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Crispy Chicken Wonton Tacos are the ultimate fusion finger food—thin, golden-baked wonton shells filled with juicy shredded chicken, crunchy slaw, and a creamy sriracha mayo drizzle. These bite-sized tacos pack serious flavor and texture into every crispy, savory bite. Whether I’m hosting a party or just craving something fun and flavorful, these little tacos never disappoint.

Crispy Chicken Wonton Tacos

Ingredients

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

12 square wonton wrappers

1 tablespoon olive oil

2 cups cooked shredded chicken (rotisserie or poached)

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 clove garlic, minced

1 teaspoon grated fresh ginger

1 cup coleslaw mix (cabbage and carrots)

2 tablespoons chopped green onions

¼ cup mayonnaise

1 tablespoon sriracha (or to taste)

1 tablespoon lime juice

1 teaspoon honey

Fresh cilantro, chopped (for garnish)

Sesame seeds (optional, for garnish)

Directions

I start by preheating the oven to 375°F (190°C).

Then I lightly brush both sides of the wonton wrappers with olive oil and drape each one over an oven-safe wire rack to form that perfect taco shape.

I bake them for about 7–9 minutes until they’re golden and crispy, then let them cool while prepping the filling.

In a bowl, I mix the shredded chicken with soy sauce, hoisin sauce, sesame oil, garlic, and ginger, tossing everything well to coat the meat.

In a small bowl, I whisk together mayonnaise, sriracha, lime juice, and honey for the spicy mayo drizzle.

I fill each crispy wonton shell with the chicken mixture, add a bit of coleslaw, then drizzle with spicy mayo.

Finally, I top them with chopped green onions, fresh cilantro, and sesame seeds if I’m using them.

I serve these right away to keep that signature crunch intact.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 210 kcal per serving

Variations

I sometimes swap out the chicken for shredded pork or even tofu for a vegetarian twist.

If I want extra crunch, I toss the slaw with a bit of rice vinegar and sesame oil before adding it to the tacos.

For a milder version, I reduce the sriracha or use a sweet chili sauce instead.

When I want more toppings, I add thinly sliced jalapeños, pickled onions, or crushed peanuts.

Storage/Reheating

These tacos are best enjoyed fresh, but if I need to prep ahead, I store the components separately. The chicken mixture and spicy mayo can be kept in airtight containers in the fridge for up to 3 days. I store the wonton shells at room temperature in a sealed container to keep them crisp. When ready to serve, I reheat the chicken briefly and assemble the tacos just before eating.

FAQs

What’s the best way to keep the wonton shells crispy?

I always let the wonton shells cool completely before filling them. If I’m prepping in advance, I store them in an airtight container lined with paper towels to absorb any moisture.

Can I air fry the wonton shells instead of baking them?

Yes, I’ve air-fried them at 350°F for about 3–4 minutes. They get just as crispy, but I make sure to watch them closely since they can burn quickly.

Is there a substitute for hoisin sauce?

If I’m out of hoisin, I mix together a little soy sauce, peanut butter, and a touch of honey. It’s not identical, but it gives a similar sweet-savory flavor.

How spicy is the sriracha mayo?

It has a gentle kick, but I adjust the heat based on who I’m serving. Sometimes I double the sriracha for more heat, or swap it with a milder hot sauce for a toned-down version.

Can I make these gluten-free?

Yes, I use gluten-free wonton wrappers and double-check that my sauces (soy, hoisin, etc.) are gluten-free. Tamari is a great soy sauce alternative.

Conclusion

These Crispy Chicken Wonton Tacos are one of my go-to recipes when I want something that feels special but is easy to pull off. I love how they blend Asian flavors with taco-style presentation, and they’re always a hit whether I’m cooking for friends or just making a fun dinner for myself. With that spicy mayo drizzle and crunchy shell, every bite is a flavor-packed experience I keep coming back to.

Recipe:

Crispy Chicken Wonton Tacos

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Halal

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Description

Crispy Chicken Wonton Tacos are a fusion finger food featuring baked wonton shells filled with savory shredded chicken, crunchy slaw, and a creamy sriracha mayo drizzle. Perfect for parties or a fun twist on Taco Tuesday.

Instructions

Preheat the oven to 375°F (190°C).
Lightly brush both sides of the wonton wrappers with olive oil and drape each one over an oven-safe wire rack to form taco shapes.
Bake for 7–9 minutes or until golden and crispy. Let them cool completely.
In a bowl, mix the shredded chicken with soy sauce, hoisin sauce, sesame oil, garlic, and ginger until well coated.
In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey to make the spicy mayo drizzle.
Fill each crispy wonton shell with the chicken mixture.
Top with coleslaw mix, then drizzle with spicy mayo.
Garnish with chopped green onions, cilantro, and sesame seeds if using.
Serve immediately to maintain crispiness.