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Chicken Wonton Tacos with Tangy Coleslaw and Crispy Wonton Shells Recipe

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4 from 3 reviews

These Chicken Wonton Tacos combine tender, garlicky honey teriyaki chicken with a tangy Asian-inspired coleslaw served in crisp baked wonton shells. A delightful fusion appetizer or light meal that's both flavorful and fun to eat.

  • Total Time: 40 minutes
  • Yield: 18 tacos

Ingredients

For the Chicken:

  • 1 pound chicken breasts, cut into bite-size pieces
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 2 cloves garlic, minced
  • ½ teaspoon ginger powder

Tangy Coleslaw:

  • 14 ounce bag of coleslaw mix
  • 3 tablespoons green onions, thinly sliced
  • ¼ cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon lime juice, freshly squeezed
  • Sea salt and freshly ground black pepper, to taste

Tacos:

  • 18 Wonton wrappers
  • 2 tablespoons olive oil
  • Sweet chili sauce, for dipping
  • Chopped fresh cilantro, for garnishing
  • Sesame seeds, for garnishing

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger powder. Mix thoroughly to coat the chicken evenly. Allow to marinate for at least 30 minutes to develop flavor.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 7-10 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized. Remove from heat and set aside.
  3. Prepare the Coleslaw: In a large bowl, combine the coleslaw mix with sliced green onions. In a small bowl, whisk together mayonnaise, honey, sesame oil, rice vinegar, lime juice, salt, and pepper until smooth. Pour the dressing over the coleslaw mix and toss until evenly coated. Taste and adjust seasoning as needed. Set aside.
  4. Bake the Wonton Shells: Preheat the oven to 375°F (190°C). Arrange wonton wrappers draped over the edges of a 9×13-inch pan to form cup shapes. Brush each wrapper with olive oil. Bake for approximately 7 minutes, watching carefully to ensure they become lightly browned and crispy but do not burn. Remove from oven and allow to cool slightly.
  5. Assemble the Tacos: Spoon a portion of the cooked chicken into each baked wonton shell. Top with a generous amount of the tangy coleslaw. Garnish with chopped fresh cilantro and sprinkle with sesame seeds.
  6. Serve: Serve the tacos with sweet chili sauce on the side for dipping. Enjoy immediately for optimal crispness and flavor.

Notes

  • Marinating the chicken for longer than 30 minutes (up to 1 hour) will intensify the flavors.
  • Keep a close eye while baking wonton shells to prevent burning, as they brown quickly.
  • For a lighter version, substitute mayonnaise in the coleslaw with Greek yogurt.
  • These tacos are best enjoyed fresh to maintain the crispiness of the wonton shells.
  • Feel free to add extra veggies such as shredded carrots or sliced bell peppers to the coleslaw for more crunch.
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://avascooking.com/chicken-wonton-tacos-with-tangy-coleslaw-and-crispy-wonton-shells-recipe/