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Crispy wonton taco shells filled with shredded chicken and topped with fresh cabbage slaw and cilantro.

Crispy Chicken Wonton Tacos


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  • Author: Sophia

Description

Baked wonton shells filled with sweet-savory shredded chicken and tangy cabbage slaw. A fun and crispy appetizer or snack.


Ingredients

Scale
  • 12 wonton wrappers
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1/2 pound cooked chicken breast, shredded
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon grated fresh ginger
  • 1/2 cup shredded cabbage
  • 1/4 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1/4 cup chopped cilantro
  • 1 tablespoon sesame seeds (optional)
  • Olive oil spray


Instructions

  1. Preheat oven to 375°F (190°C). Lightly spray muffin tin with olive oil.
  2. Press wonton wrappers into muffin cups to form taco shells.
  3. Bake for 6–8 minutes, until golden and crispy.
  4. In a skillet over medium heat, cook chicken with soy sauce, hoisin sauce, sesame oil, garlic, and ginger.
  5. In a bowl, mix cabbage, carrots, green onions, vinegar, and honey to create slaw.
  6. Fill each wonton shell with a spoonful of warm chicken mixture.
  7. Top with slaw and garnish with cilantro and sesame seeds.
  8. Serve immediately while crispy.

Notes

  • Marinate chicken 30+ minutes for deeper flavor.
  • Assemble just before serving to keep shells crisp.
  • Use rotisserie chicken for a quick shortcut.