These Chicken Wonton Tacos are a fun twist on traditional tacos! Crispy wonton wrappers hold a delicious filling of chicken and spices, making them super tasty.
They’re perfect for a snack or a party, and I love how quick they are to make. Just fill, fold, and fry! Who wouldn’t want more taco nights like this? 🎉
Key Ingredients & Substitutions
Chicken Breast: Boneless skinless chicken is perfect for this dish because it cooks quickly. You could also use shredded rotisserie chicken or even cooked tofu for a vegetarian option!
Wonton Wrappers: These give the tacos their unique shape and crunch. If you can’t find wonton wrappers, you can use spring roll wrappers or even small tortillas as a substitute.
Cabbage: Shredded cabbage adds crunch and freshness. Feel free to substitute with lettuce or coleslaw mix if that’s what you have on hand.
Mayonnaise/Sour Cream: This creamy element helps to balance flavors. Greek yogurt is a great alternative if you’re looking for something lighter.
Sriracha: This gives a nice kick to the dish. If you’re sensitive to spice, try a milder hot sauce, or simply leave it out for a more subtle flavor.
How Do I Shape and Fry Wonton Shells Perfectly?
Shaping and frying wonton wrappers is key to getting that crispy taco feel! Here’s how to do it right:
- Heat the oil to about 350°F (175°C). A kitchen thermometer is handy here!
- Carefully fold a wonton wrapper over a taco form or just shape it into a taco in your hands. Make sure the edges are pinched together to hold in the filling.
- Fry in small batches to avoid overcrowding. This helps them cook evenly and stay crispy.
- Fry for 1-2 minutes, turning occasionally until they are golden brown.
- Remove and drain them on paper towels to absorb excess oil. For baking, brush them with oil and bake until crisp, about 8-10 minutes.
It takes a little practice, but you’ll get the hang of it! Enjoy the satisfying crunch of your homemade wonton tacos.
Chicken Wonton Tacos
Ingredients You’ll Need:
- 1 lb boneless skinless chicken breast, cut into small chunks
- 1 package wonton wrappers (about 40 wrappers)
- 1 cup shredded cabbage (green or a mix of green and purple)
- 1/4 cup green onions, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise or sour cream
- 1 tbsp lime juice (plus extra wedges for serving)
- 2 tbsp soy sauce
- 1 tbsp sriracha or preferred hot sauce (adjust to taste)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Cooking oil for frying (vegetable or canola oil)
- Optional: diced red onion for garnish
- Tortilla chips or crispy wonton chips for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 15-20 minutes of cooking time, making it a total of about 30-35 minutes to create a delicious meal. Perfect for a busy weeknight or gathering with friends!
Step-by-Step Instructions:
1. Prepare the Chicken Filling:
In a bowl, combine the chicken chunks with soy sauce, sriracha, garlic powder, smoked paprika, cumin, salt, and pepper. Toss until all the chicken pieces are well coated. Allow this to marinate for at least 15 minutes; it helps enhance the flavor!
2. Cook the Chicken:
Heat a skillet over medium heat, adding a drizzle of oil. Once hot, add the marinated chicken and cook it until browned and cooked through, which should take about 6-8 minutes. When done, remove it from the heat and set it aside.
3. Prepare the Wonton Shells:
In a deep pan or pot, heat cooking oil to about 350°F (175°C) for frying. To shape the tacos, fold a wonton wrapper over a metal taco form or carefully fold it into a taco shape. Fry small batches in the hot oil until they are golden and crispy, which will take about 1-2 minutes per batch. After frying, drain them on paper towels. If you prefer a lighter version, brush the wonton wrappers with oil and bake them at 375°F (190°C) for 8-10 minutes, flipping halfway through.
4. Make the Slaw:
While the shells cool, prepare the slaw. In a bowl, mix together shredded cabbage, green onions, cilantro, mayonnaise (or sour cream), lime juice, and a pinch of salt. Stir until well combined and set aside.
5. Assemble the Tacos:
Take each crispy wonton shell and fill it with a spoonful of the cooked chicken. Top off each taco generously with the fresh cabbage slaw. If you like, add more green onions or cilantro for extra flavor!
6. Serve:
Arrange the chicken wonton tacos on a plate with lime wedges and tortilla or wonton chips on the side for added crunch. Enjoy your tasty creation immediately!
This recipe combines the crispy texture of fried wonton wrappers shaped like taco shells with savory, spiced chicken and a refreshing lime mayo cabbage slaw, resulting in an irresistible fusion dish. Perfect for sharing (or not!)
Can I Make These Wonton Tacos in Advance?
Yes, you can prepare the chicken filling and slaw ahead of time! Store them separately in the fridge for up to 2 days. Assemble and fry the wonton shells just before serving for the best texture.
What Can I Substitute for Wonton Wrappers?
If you can’t find wonton wrappers, try using egg roll wrappers cut into quarters or small tortillas. Just keep in mind that the texture will differ slightly, but they’ll still be delicious!
How Do I Store Leftover Tacos?
Store any leftover filling and slaw in airtight containers in the fridge for up to 2 days. However, it’s best to keep the cooked wonton shells separate as they may become soggy. Reheat the filling gently on the stove before serving.
Can I Add More Vegetables to the Filling?
Absolutely! Feel free to mix in other vegetables like bell peppers, zucchini, or even corn for added flavor and nutrition. Just be sure to cook them until tender along with the chicken.
