Crispy Chicken Wonton Tacos Asian Slaw (Printable)
Golden wonton shells stuffed with marinated chicken, crunchy cabbage slaw, and tangy sweet chili sauce for a bold Asian-inspired twist on tacos.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp garlic powder
05 - 1 tsp ground ginger
06 - ½ tsp black pepper
→ Wonton Taco Shells
07 - 12 square wonton wrappers
08 - Nonstick cooking spray or neutral oil (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 tbsp rice vinegar
15 - 1 tbsp soy sauce
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp sesame oil
18 - 1 tsp grated fresh ginger
19 - ½ tsp salt
→ Sweet Chili Sauce
20 - ⅓ cup bottled sweet chili sauce
21 - 1 tsp lime juice
→ Garnishes (optional)
22 - 1 tbsp toasted sesame seeds
23 - 1 tbsp sliced green onions
24 - Fresh cilantro leaves
# How-To Steps:
01 - Preheat oven to 375°F.
02 - Combine chicken breasts, soy sauce, sesame oil, garlic powder, ground ginger, and black pepper in a bowl. Marinate for at least 10 minutes.
03 - Toss together red and green cabbage, carrots, green onions, and cilantro in a large bowl. Whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, and salt in a small bowl. Pour dressing over the slaw and toss well. Chill until ready to use.
04 - Lightly spray both sides of wonton wrappers with oil. Drape each wrapper over two bars of an oven rack to form a taco shape, or use a taco shell baking rack. Bake for 6–8 minutes or until golden and crisp. Remove carefully and cool.
05 - Heat a skillet over medium-high heat. Cook marinated chicken for 4–5 minutes per side, until cooked through and juices run clear. Let rest for 5 minutes, then dice or shred into bite-sized pieces.
06 - Mix sweet chili sauce with lime juice in a small bowl.
07 - Fill each wonton shell with chicken, top with Asian slaw, and drizzle with sweet chili sauce. Garnish with sesame seeds, green onions, and cilantro if desired. Serve immediately.
# Expert Tips:
01 -
- The crunch of the baked wonton shells against tender, marinated chicken creates texture magic that keeps everyone reaching for more
- These come together in under an hour but taste like you spent all day perfecting the balance of sweet, tangy, and savory flavors
02 -
- The wonton shells can burn quickly so keep a close eye on them during those last few minutes of baking
- Let the chicken rest before cutting or all those delicious juices will end up on your cutting board instead of in your tacos
03 -
- Warm the cooked chicken slightly before assembling so the tacos are not completely cold inside the crisp shells
- Have everything prepped and ready before baking the wonton shells because they taste best when still warm from the oven