Crispy Chicken Wonton Tacos Asian Slaw (Printer-friendly)

Crispy wonton shells stuffed with marinated chicken, tangy Asian slaw, and sweet chili drizzle for a fresh fusion bite.

# What You’ll Need:

→ Chicken Filling

01 - 2 boneless skinless chicken breasts (approximately 14 ounces)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon ground ginger
06 - ½ teaspoon black pepper

→ Wonton Taco Shells

07 - 12 square wonton wrappers
08 - Nonstick cooking spray or neutral oil such as canola

→ Asian Taco Slaw

09 - 1 cup shredded red cabbage
10 - 1 cup shredded green cabbage
11 - ½ cup shredded carrots
12 - 2 green onions thinly sliced
13 - ¼ cup fresh cilantro chopped
14 - 2 tablespoons rice vinegar
15 - 1 tablespoon soy sauce
16 - 1 tablespoon honey or maple syrup
17 - 1 tablespoon sesame oil
18 - 1 teaspoon grated fresh ginger
19 - ½ teaspoon salt

→ Sweet Chili Sauce

20 - ⅓ cup bottled sweet chili sauce (approximately 3 ounces)
21 - 1 teaspoon fresh lime juice

→ Optional Garnishes

22 - 1 tablespoon toasted sesame seeds
23 - 1 tablespoon sliced green onions
24 - Fresh cilantro leaves

# How-To Guide:

01 - Preheat oven to 375°F for baking the wonton shells.
02 - Combine chicken breasts with soy sauce, sesame oil, garlic powder, ground ginger, and black pepper in a bowl. Let marinate for at least 10 minutes to absorb flavors.
03 - Toss together red cabbage, green cabbage, carrots, green onions, and cilantro in a large bowl.
04 - Whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, and salt in a small bowl. Pour over prepared vegetables and toss thoroughly. Refrigerate until assembly.
05 - Lightly coat both sides of wonton wrappers with cooking spray. Drape each wrapper over two bars of oven rack to create taco shape or use taco shell baking rack. Bake for 6 to 8 minutes until golden brown and crispy. Cool completely before handling.
06 - Heat skillet over medium-high heat. Cook marinated chicken for 4 to 5 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes. Dice or shred into bite-sized pieces.
07 - Mix sweet chili sauce with lime juice in a small bowl until well combined.
08 - Fill each cooled wonton shell with prepared chicken. Top generously with Asian slaw. Drizzle with sweet chili sauce mixture. Garnish with sesame seeds, green onions, and cilantro as desired. Serve immediately while shells remain crisp.

# Expert Advice:

01 -
  • The crunch of a freshly baked wonton shell against tender marinated chicken hits every texture craving in one bite
  • This slaw recipe has become my go-to for everything from fish tacos to sandwich toppings because the dressing perfectly balances tangy and sweet
  • You can prep everything ahead and assemble in minutes when friends show up hungry
02 -
  • Wonton shells go from perfectly golden to burned quickly so set a timer and check at 6 minutes
  • The slaw tastes better after sitting for 15 minutes so make it first while the chicken marinates
  • These tacos are best eaten immediately because the shells start losing their signature crunch after 20 minutes
03 -
  • Cooking chicken in a cast iron skillet gives you those gorgeous dark caramelized bits that add another layer of flavor
  • Let the cooked chicken rest for 5 minutes before dicing so the juices redistribute instead of running onto your cutting board

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