Irresistible Chicken Wonton Tacos have completely changed my weeknight dinner game! It all started when I stumbled upon a recipe for what are chicken wonton tacos, and I was instantly intrigued by the idea. The first time I made them, the aroma of garlic and ginger filled my kitchen, and the sound of the wonton wrappers crisping up in the oil was pure music. My family gobbled them up so fast, begging for more. This easy chicken wonton taco recipe brings together the best of both worlds – the savory, satisfying filling and the delightful crunch of the wonton shell. Let’s get cooking!
Why You’ll Love This Irresistible Chicken Wonton Tacos Recipe
You’re going to adore making and eating these fantastic little flavor bombs. They’re perfect for so many occasions!
- Incredible Flavor Combination: The blend of savory chicken and tangy slaw is simply divine.
- Quick Prep Time: With just 1 hour of prep, you can have an amazing meal on the table fast.
- Healthier Option: Using lean chicken and a fresh slaw makes these a lighter choice.
- Budget-Friendly: Wonton wrappers and common pantry staples keep this recipe affordable.
- Family Approved: Even picky eaters will devour these fun, bite-sized tacos.
- Perfectly Crispy Chicken Wonton Tacos: That satisfying crunch is addictive!
- Simply Savory Chicken Wonton Tacos: The seasoned chicken filling is incredibly flavorful.
Ingredients for Irresistible Chicken Wonton Tacos
Gathering these ingredients is the first step to creating your new favorite wonton wrapper chicken tacos. Many of these are pantry staples, making this an accessible gourmet wonton taco recipe!
- 2 (12-ounce) packages Wonton Wrappers – the foundation for our crispy shells
- 4-6 cups Neutral Oil for Frying – like canola or vegetable oil, for achieving that perfect crisp
- 1.5 lbs Boneless, Skinless Chicken Breast or Thighs – the star of our savory chicken wonton taco filling
- ½ cup Low-Sodium Soy Sauce – provides a salty, umami base
- ¼ cup Rice Vinegar – adds a bright, tangy note
- 2 tablespoons Honey or Maple Syrup – for a touch of sweetness to balance the savory
- 1 tablespoon Toasted Sesame Oil – imparts a nutty depth of flavor
- 2 tablespoons Fresh Ginger, minced – offers a zesty kick
- 4 cloves Garlic, minced – essential for aromatic depth
- 1 teaspoon Sriracha (optional) – for a hint of heat in the filling
- 1 tablespoon Cornstarch – thickens the sauce for a glossy coating
- 2 tablespoons Cold Water – to create a smooth cornstarch slurry
- 1 tablespoon Olive Oil or Neutral Oil – for sautéing aromatics
- 1 (14-ounce) bag Coleslaw Mix – or finely shredded cabbage and carrots for crunch
- ½ cup Mayonnaise – the creamy base for our slaw dressing
- 3 tablespoons Rice Vinegar – for the slaw’s tangy dressing
- 1 tablespoon Granulated Sugar or Honey – sweetens the slaw dressing
- 1 teaspoon Toasted Sesame Oil – adds a nutty nuance to the slaw
- 1 tablespoon Fresh Lime Juice – brightens up the slaw
- ¼ teaspoon Salt – enhances all the flavors
- ¼ teaspoon Black Pepper – for a subtle warmth
- ¼ cup Green Onions, thinly sliced – for a fresh, oniony garnish
- 1 tablespoon Toasted Sesame Seeds – adds texture and nutty flavor
- Extra Sriracha Mayo (optional) – for an extra spicy kick
How to Make Irresistible Chicken Wonton Tacos
Follow these simple steps to create these amazing Asian fusion wonton tacos. This recipe is designed to be straightforward, proving that how to make chicken wonton tacos can be surprisingly quick and easy!
- Step 1: Begin by preparing your chicken. Boil, bake, or pan-fry your chicken until it reaches an internal temperature of 165°F (74°C). Once cooked, shred it into bite-sized pieces. This is the base for our flavorful chicken wonton taco filling.
- Step 2: In a medium bowl, whisk together the low-sodium soy sauce, ¼ cup rice vinegar, honey or maple syrup, 1 tablespoon toasted sesame oil, and Sriracha (if you like a little heat). Add ½ teaspoon of the minced ginger to this sauce and stir until well combined.
- Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the remaining minced garlic and ginger and sauté for about 1 minute until fragrant – the kitchen will start smelling amazing! Add the shredded chicken to the skillet and pour the whisked sauce over it. Stir well to coat the chicken and let it simmer gently for 2-3 minutes, allowing the chicken to soak up all those delicious flavors.
- Step 4: Create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Pour this slurry into the simmering chicken mixture, stirring constantly for 1-2 minutes until the sauce thickens to a glossy, coating consistency. Reduce heat to low and simmer for another 2-3 minutes before removing from heat.
- Step 5: For the slaw, place your coleslaw mix into a large mixing bowl. In a separate medium bowl, whisk together the mayonnaise, 3 tablespoons rice vinegar, granulated sugar or honey, 1 teaspoon toasted sesame oil, 1 tablespoon fresh lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth. Pour this dressing over the coleslaw mix and toss until everything is evenly coated. Refrigerate for at least 30 minutes so the flavors can meld beautifully.
- Step 6: Now for the crispy shells! Heat 2-3 inches of neutral oil in a deep pot to 350-375°F (175-190°C). Set up a wire rack over paper towels for draining. Carefully drop 2-3 wonton wrappers into the hot oil. Immediately use tongs to fold each wrapper into a taco-like “V” shape and hold for a few seconds until it holds its form. Fry for about 30-60 seconds per side until golden brown and wonderfully crispy. Remove and drain on the wire rack. Repeat with remaining wrappers, making sure to maintain the oil temperature. You’ll have quick chicken wonton tacos in no time!
- Step 7: If you prefer a lighter option, preheat your oven to 375°F (190°C). Lightly spray both sides of each wonton wrapper with cooking spray. Drape the wrappers over two rungs of an oven rack to form a “V” shape, or press them into muffin tin cups. Bake for 5-8 minutes, or until they are golden and crispy. Let them cool on a wire rack.
- Step 8: Assemble your tacos just before serving. Ensure the chicken filling is warm and the slaw is chilled. Generously fill each crispy wonton shell with the savory chicken filling. Top with a spoonful of the chilled Asian slaw. Garnish with thinly sliced green onions and toasted sesame seeds. Add an optional drizzle of Sriracha mayo for an extra kick. Serve immediately for the ultimate crispy texture!
Making the Savory Chicken Wonton Taco Filling
The heart of these irresistible chicken wonton tacos is the filling. Sautéing the garlic and ginger first releases their potent aromas. Simmering the shredded chicken in the soy-based sauce allows it to become incredibly tender and absorb all the complex, savory flavors. The cornstarch slurry ensures a perfect, glossy coating that clings beautifully to every piece of chicken. For more tips on flavor development, check out these flavor enhancement techniques.
Crafting the Crispy Wonton Taco Shells
Achieving that perfect crunch is key to these chicken wonton tacos. For frying, maintaining the oil temperature between 350-375°F is crucial to get them golden and crisp without burning. If baking, a light spray of oil and moderate heat will yield delightfully crunchy shells. Both methods create fantastic vessels for your filling! Learn more about the science behind crispy textures in cooking here.
Assembling Your Chicken Wonton Tacos
The final assembly is where the magic happens! Ensure your wonton shells are crisp and your chicken filling is warm. Spoon a generous amount of the savory chicken into each shell. Top with a cool, refreshing mound of the Asian slaw. A sprinkle of fresh green onions and sesame seeds adds the perfect finishing touch. Serve immediately for the best experience!
Pro Tips for the Best Irresistible Chicken Wonton Tacos
Elevate your chicken wonton taco game with these insider tips. They’re simple tricks that make a huge difference in achieving that perfect gourmet wonton taco recipe experience.
- Maintain Oil Temperature: When frying your wonton shells, don’t overcrowd the pot. Keeping the oil between 350-375°F ensures they get perfectly crispy without getting greasy.
- Prep Ahead for Ease: Make the chicken filling and the slaw dressing a day in advance. This saves precious time when you’re ready to assemble these easy chicken wonton tacos.
- Don’t Over-Mix the Filling: Gently combine the chicken and sauce ingredients. Overmixing can make the chicken tough, and we want tender, savory bites.
- Taste and Adjust: Always taste your chicken filling and slaw dressing before assembly. Adjust seasoning, sweetness, or tanginess to your preference.
What’s the secret to perfect crispy wonton shells?
The key is a consistent oil temperature of 350-375°F for frying, and holding the folded shell in the “V” shape for a few seconds until it sets. For baking, a light spray of oil and watching them closely until golden brown is essential for crispy chicken wonton tacos.
Can I make the chicken wonton taco filling ahead of time?
Absolutely! The savory chicken wonton taco filling can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. Gently reheat it on the stovetop over low heat before assembling your tacos. For more make-ahead meal ideas, explore these options.
How do I avoid common mistakes with wonton tacos?
Avoid soggy shells by ensuring your frying oil is hot enough or your baked shells are fully crisped. Don’t overstuff the shells, as this can cause them to break. Also, assemble just before serving to keep everything delightfully crunchy.
Best Ways to Serve Irresistible Chicken Wonton Tacos
These delightful bites are incredibly versatile! Serve them as a fun and flavorful chicken wonton taco appetizer at your next party, or make them the star of your weeknight dinner. They’re fantastic on their own, but I love pairing them with a simple side of steamed edamame or a quick cucumber salad for a complete meal. You can also offer a variety of dipping sauces, like extra Sriracha mayo or a sweet chili sauce, to complement the Asian fusion wonton tacos. They’re perfect for a casual gathering or an adventurous family meal.
Nutrition Facts for Irresistible Chicken Wonton Tacos
Here’s a look at the approximate nutritional breakdown per serving for these delightful chicken wonton tacos. This gourmet wonton taco recipe offers a balanced mix of flavors and nutrients. For a deeper understanding of nutritional information, consult resources like the USDA FoodData Central.
- Calories: Approx. 150-200
- Fat: Approx. 8-12g
- Saturated Fat: Approx. 2-3g
- Protein: Approx. 10-15g
- Carbohydrates: Approx. 10-15g
- Fiber: Approx. 1-2g
- Sugar: Approx. 3-5g
- Sodium: Approx. 200-300mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the sodium content in your soy sauce and the exact serving size of these irresistible chicken wonton tacos.
How to Store and Reheat Irresistible Chicken Wonton Tacos
Even though these chicken wonton tacos are best enjoyed fresh, you can certainly store components or leftovers. For optimal flavor and texture, it’s best to store the filling and slaw separately from the crispy wonton shells. This helps prevent sogginess, especially if you’re planning to serve them as chicken wonton appetizer ideas later. Store the chicken filling and slaw in airtight containers in the refrigerator for up to 3-4 days. The cooked wonton shells can also be stored at room temperature in an airtight container for a day, though they may lose some crispness.
Freezing isn’t ideal for the assembled tacos due to the delicate nature of the wonton shells and slaw. However, you can freeze the chicken filling for up to 3 months in a freezer-safe container. To reheat the chicken filling, thaw it overnight in the fridge and then gently warm it on the stovetop over low heat. Reheat baked wonton shells in a 300°F (150°C) oven for a few minutes until crisp again. Fried shells are trickier to revive, so it’s best to make those fresh.
Frequently Asked Questions About Irresistible Chicken Wonton Tacos
Can I make these chicken wonton tacos vegetarian?
Yes, you absolutely can! For a vegetarian version of this gourmet wonton taco recipe, simply substitute the chicken with firm or extra-firm tofu. Press the tofu to remove excess water, then crumble or dice it and sauté it with the aromatics and sauce. It will absorb the flavors beautifully, creating a delicious meatless filling that makes these chicken wonton tacos irresistible.
What can I use if I don’t have wonton wrappers?
If you can’t find wonton wrappers or want an alternative, think outside the box! You could try using spring roll wrappers (though they’ll be larger and might require a different shaping method), or even small corn tortillas lightly fried or baked until crispy. Some creative cooks even use large lettuce leaves for a lighter, low-carb option. The goal is a crispy vessel, so get creative! Explore different wrapper options at this resource.
Why are chicken wonton tacos so irresistible?
The irresistible nature of these tacos comes from the incredible contrast of textures and flavors. You get the satisfying crunch of the crispy wonton shell against the tender, savory chicken filling, all balanced by the cool, refreshing crunch of the Asian slaw. It’s a delightful fusion of familiar comfort foods with an exciting Asian twist that keeps people coming back for more. It’s a flavor explosion in every bite!
Variations of Irresistible Chicken Wonton Tacos You Can Try
Looking to switch things up or cater to different tastes? These variations on the classic irresistible chicken wonton tacos are fantastic ways to explore new flavors and methods. They offer delicious alternatives while keeping that signature delightful crunch and savory filling.
- Spicy Chicken Wonton Tacos: Amp up the heat by adding extra Sriracha to the chicken filling, or incorporate some finely diced jalapeños. You can also serve these with a fiery chili garlic sauce for those who love a serious kick.
- Creamy Chicken Wonton Tacos: For a richer flavor profile, stir a tablespoon or two of sour cream or Greek yogurt into the chicken filling after it’s cooked. Alternatively, add a dollop of chipotle crema or a creamy peanut sauce on top of your finished tacos.
- Shrimp or Tofu Wonton Tacos: Don’t have chicken? Swap it out! Cooked and shredded shrimp or pan-fried, crumbled tofu make excellent substitutes. Tofu, especially, soaks up the savory sauce wonderfully, making for a great vegetarian option.
- Baked Only Wonton Tacos: If you prefer to skip the frying altogether, focus on perfecting the baked wonton shells. Ensure they are lightly sprayed with oil and baked until deeply golden and crisp. These are still incredibly satisfying and a lighter take on these gourmet wonton tacos.
Irresistible Chicken Wonton Tacos: 8 Amazing Tips
- Total Time: 1 Hour 30 Minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Irresistible Chicken Wonton Tacos offer a delightful fusion of Asian and Mexican flavors, featuring crispy wonton shells filled with savory seasoned chicken and a refreshing Asian slaw. This quick and tasty recipe is perfect for an adventurous weeknight dinner or an impressive appetizer.
Ingredients
- 2 (12-ounce) packages Wonton Wrappers
- 4–6 cups Neutral Oil for Frying
- 1.5 lbs Boneless, Skinless Chicken Breast or Thighs
- ½ cup Low-Sodium Soy Sauce
- ¼ cup Rice Vinegar
- 2 tablespoons Honey or Maple Syrup
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons Fresh Ginger, minced
- 4 cloves Garlic, minced
- 1 teaspoon Sriracha (optional)
- 1 tablespoon Cornstarch
- 2 tablespoons Cold Water
- 1 tablespoon Olive Oil or Neutral Oil
- 1 (14-ounce) bag Coleslaw Mix
- ½ cup Mayonnaise
- 3 tablespoons Rice Vinegar
- 1 tablespoon Granulated Sugar or Honey
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Fresh Lime Juice
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ cup Green Onions, thinly sliced
- 1 tablespoon Toasted Sesame Seeds
- Extra Sriracha Mayo (optional)
Instructions
- Cook chicken by boiling, baking, or pan-frying until it reaches an internal temperature of 165°F (74°C). Shred the cooked chicken into bite-sized pieces and set aside.
- In a medium bowl, whisk together low-sodium soy sauce, rice vinegar, honey/maple syrup, toasted sesame oil, Sriracha (if using), and ½ teaspoon of the minced ginger until well combined.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the remaining minced garlic and ginger for about 1 minute until fragrant. Add the shredded chicken to the skillet, then pour the whisked sauce over it. Stir well to coat the chicken and simmer gently for 2-3 minutes, allowing flavors to absorb.
- In a small bowl, whisk together cornstarch and cold water until no lumps remain, creating a slurry. Pour the slurry into the simmering chicken mixture, stirring constantly for 1-2 minutes until the sauce thickens to a glossy consistency. Reduce heat to low, simmer 2-3 minutes more, then remove from heat and set aside.
- Place coleslaw mix (or thinly shredded cabbage and carrots) into a large mixing bowl. In a separate medium bowl, whisk together mayonnaise, rice vinegar, granulated sugar/honey, toasted sesame oil, fresh lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth. Pour dressing over vegetables and toss until evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld.
- Heat 2-3 inches of neutral oil in a deep pot to 350-375°F (175-190°C). Prepare a wire rack set over paper towels for draining. Carefully drop 2-3 wonton wrappers into the hot oil. Using tongs, immediately fold each wrapper into a taco-like “V” shape and hold for a few seconds until it holds its form. Fry for 30-60 seconds per side until golden brown and crispy. Remove and drain on the wire rack. Repeat with remaining wrappers, ensuring oil temperature is maintained.
- For a lighter option, preheat oven to 375°F (190°C). Lightly spray both sides of each wonton wrapper with cooking spray. Drape wrappers over two rungs of an oven rack to form a “V” shape, or press into muffin tin cups. Bake for 5-8 minutes, or until golden and crispy. Let cool on a wire rack.
- Ensure chicken filling is warm and slaw is chilled. Fill each crispy wonton shell generously with the chicken filling. Top with a spoonful of chilled Asian slaw. Garnish with thinly sliced green onions, toasted sesame seeds, and an optional drizzle of Sriracha mayo. Serve immediately for the best crispy texture.
Notes
- For best results, do not overcrowd the pot when frying wonton shells to maintain oil temperature.
- The Asian slaw can be made a few hours in advance for enhanced flavor.
- Serve immediately after assembly for the crispiest wonton shells.
- Consider baking the wonton shells for a lighter option.
- Prep Time: 1 Hour
- Cook Time: 30 Minutes
- Category: Appetizer, Main Course
- Method: Frying, Baking, Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 taco
- Calories: Approx. 150-200 (will vary based on portion size and ingredients)
- Sugar: Approx. 3-5g
- Sodium: Approx. 200-300mg (will vary based on soy sauce)
- Fat: Approx. 8-12g
- Saturated Fat: Approx. 2-3g
- Unsaturated Fat: Approx. 6-9g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 10-15g
- Fiber: Approx. 1-2g
- Protein: Approx. 10-15g
- Cholesterol: Approx. 30-50mg
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