Description

Crispy Chicken Wonton Tacos offer a delicious fusion of crunchy wonton wrappers filled with savory marinated chicken and a fresh, tangy coleslaw. Quick to prepare in under 30 minutes, this dish balances comfort and health, making it perfect for busy weeknights, meal prepping, or casual gatherings. The recipe is versatile, allowing customization with various toppings and substitutions to suit different dietary preferences.

Ingredients

Scale

Main Ingredients

2 boneless, skinless chicken breasts, thinly sliced
2 cups coleslaw mix (cabbage and carrots)
12 wonton wrappers
2 green onions, thinly sliced
2 tablespoons chopped cilantro
1 tsp sesame seeds (for garnish)

Liquids, Seasonings & Extras

1/4 cup teriyaki sauce
1 tablespoon sesame oil (divided)
1 tablespoon low-sodium soy sauce
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons sweet chili sauce

Optional Toppings or Add-Ons

Sliced jalapeños for heat
Avocado or guacamole for creaminess
More fresh herbs like mint or basil
Crushed peanuts or cashews for added crunch

Instructions

Marinate the Chicken: In a bowl, combine the thinly sliced chicken breasts with 1/4 cup teriyaki sauce, 1/2 tablespoon sesame oil, 1 tablespoon low-sodium soy sauce, minced garlic, and grated fresh ginger. Mix thoroughly to coat the chicken evenly and let it marinate for 10 minutes to develop deep flavors.
Cook the Chicken: Heat a drizzle of oil in a skillet over medium heat. Add the marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken turns golden brown and is cooked through with no pink inside. Remove from heat and set aside.
Prepare the Coleslaw: In a large bowl, toss together the coleslaw mix, sliced green onions, 1 tablespoon rice vinegar, honey, and the remaining 1/2 tablespoon sesame oil. Mix well until the vegetables are evenly coated with a glistening finish.
Fry the Wonton Wrappers: Heat oil in a small saucepan over medium-high heat. Once hot, fry the wonton wrappers in batches, about 20 to 30 seconds on each side, until crispy and golden brown. Use tongs to carefully flip them and then transfer to paper towels to drain excess oil.
Assemble the Tacos: Place a crispy wonton wrapper on a plate, add a spoonful of cooked chicken, then top with a generous amount of the prepared coleslaw. Drizzle with 2 tablespoons of sweet chili sauce for extra flavor.
Garnish and Serve: Sprinkle sesame seeds and chopped cilantro over each taco for a finishing touch. Serve immediately to enjoy the wontons while still crispy.

Notes

For juicier chicken, use thighs instead of breasts.
Substitute teriyaki sauce with a homemade low-sugar version or coconut aminos for a healthier alternative.
Use almond flour tortillas or lettuce wraps to make the recipe gluten-free or low-carb.
Make sure the oil is sufficiently hot before frying to avoid soggy wonton wrappers.
Marinate the chicken longer (up to 1 hour) to intensify flavor if time allows.
Store chicken and coleslaw separately from wontons to maintain crispiness when meal prepping.
Adjust the spice level by adding jalapeños or sriracha to the coleslaw or marinade.
Wontons lose crispiness after freezing; it’s best to freeze chicken and coleslaw separately and fry wontons freshly.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dinner
Method: Frying
Cuisine: Fusion (Asian-Mexican)

Keywords: crispy chicken tacos, wonton tacos, quick chicken recipe, fried wonton shells, coleslaw tacos, easy dinner, Asian fusion tacos, weeknight meal, quick fried chicken taco