Easy Chicken Wonton Tacos (Printable Version)
Baked wonton shells filled with glazed chicken and crisp slaw, finished with herbs and sweet chili drizzle.
# Everything You’ll Need:
→ Chicken Filling
01 -
2 boneless skinless chicken breasts, finely diced
02 -
2 tablespoons hoisin sauce
03 -
1 tablespoon sesame oil
04 -
1 tablespoon soy sauce
05 -
2 cloves garlic, minced
06 -
1 teaspoon fresh ginger, minced
→ Slaw
07 -
1 bag coleslaw mix (approximately 14 ounces)
08 -
4 green onions, thinly sliced
09 -
1 tablespoon sesame oil
10 -
1 tablespoon rice vinegar
11 -
1 tablespoon soy sauce
12 -
1 tablespoon honey
→ Shells and Garnishes
13 -
16 wonton wrappers
14 -
Sweet chili sauce, for serving
15 -
Chopped fresh cilantro, for garnish
16 -
Sesame seeds, for garnish
# Steps to Cook:
01 -
Preheat oven to 375°F. Lightly spray the underside of a muffin tin with cooking spray. Drape wonton wrappers over inverted muffin cups to form taco shells. Bake for 5 to 7 minutes until crisp and golden.
02 -
Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3 to 4 minutes until no longer pink. Stir in hoisin sauce, soy sauce, garlic, and ginger. Cook an additional 2 to 3 minutes until chicken is glazed.
03 -
In a mixing bowl, combine coleslaw mix, sliced green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss until evenly coated.
04 -
Fill each wonton shell with cooked chicken. Top with prepared slaw, a drizzle of sweet chili sauce, chopped cilantro, and a sprinkle of sesame seeds. Serve immediately to maintain crispness.
# Extra Suggestions:
01 -
For a spicier kick, incorporate sriracha sauce into the chicken or drizzle over the assembled tacos.
02 -
Substitute hoisin sauce with teriyaki sauce for a milder flavor profile.
03 -
To preserve crispness, fill wonton shells just before serving.