Description
These Chicken Wonton Tacos combine tender marinated chicken with a crunchy Asian slaw, all nestled inside crispy baked wonton wrappers. Perfect as a flavorful appetizer or light main course, they bring together sweet, savory, and tangy flavors with a delightful crunch.
Ingredients
Scale
Chicken
- 2 skinless boneless chicken breasts (thinly sliced)
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- 2 teaspoons fresh garlic (minced)
- 1 teaspoon fresh ginger (minced)
Asian Slaw
- 1 bag coleslaw mix
- 1/4 cup green onions (diced)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
Shell & Toppings
- 16 wonton wrappers
- Sweet chili sauce (to drizzle)
- Sesame seeds (for garnish)
- Chopped cilantro (for garnish)
Instructions
- Marinate the Chicken: Slice the chicken breasts into long thin strips. In a medium bowl, combine the chicken with teriyaki sauce, sesame oil, low sodium soy sauce, minced garlic, and minced ginger. Toss well to coat, cover, and refrigerate for 1 hour to marinate.
- Preheat Oven and Shape Wonton Shells: Preheat the oven to 375 degrees Fahrenheit. Turn a muffin tin upside down and press a wonton wrapper between two of the muffin cups to form a ‘V’ shape. Place two opposing points on the top of the wells. Bake the wonton wrappers for 9 minutes, watching closely to prevent burning. Remove when crispy and set aside; bake in batches as needed.
- Cook the Chicken: Heat a large pan over medium heat and add a bit of olive oil. Remove the marinated chicken from the fridge and sauté it in the hot oil, tossing frequently until cooked through, about 6 to 8 minutes. Remove from heat.
- Prepare the Asian Slaw: In a large bowl, combine the coleslaw mix and diced green onions. In a separate bowl, whisk together sesame oil, rice vinegar, low sodium soy sauce, and honey to make the dressing. Pour the dressing over the coleslaw mixture and toss to combine.
- Assemble the Tacos: Place a layer of cooked chicken inside each wonton shell. Top with a generous amount of Asian slaw. Drizzle sweet chili sauce over the top, then sprinkle with sesame seeds and chopped cilantro.
- Serve and Enjoy: Arrange the assembled chicken wonton tacos on a serving platter and enjoy immediately for the best crunch and flavor.
Notes
- Ensure the wonton wrappers are watched closely while baking as they can burn quickly.
- You can substitute chicken thighs for a juicier option.
- For a spicier kick, add sriracha to the sweet chili sauce drizzle.
- The slaw can be prepared in advance and refrigerated to save time.
- Use low sodium soy sauce to keep sodium levels moderate.
- If you don’t have a muffin tin, you can carefully shape the wonton wrappers over an inverted oven-safe bowl and bake.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
