Description
These Chicken Wonton Tacos are a delightful fusion of Asian flavors and crispy wonton shells filled with tender marinated chicken and fresh Asian slaw, perfect for a flavorful appetizer or light meal.
Ingredients
Scale
Chicken Marinade
- 2 skinless boneless chicken breasts (thinly sliced)
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- 2 teaspoons fresh garlic (minced)
- 1 teaspoon fresh ginger (minced)
Asian Slaw
- 1 bag coleslaw mix
- 1/4 cup green onions (diced)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
Shell & Toppings
- 16 wonton wrappers
- Sweet chili sauce (to drizzle)
- Sesame seeds (for sprinkling)
- Chopped cilantro (for garnish)
- Olive oil (for sautéing chicken)
Instructions
- Marinate Chicken: Slice the chicken breasts into long thin slices and place them in a medium bowl. Add teriyaki sauce, sesame oil, low sodium soy sauce, minced garlic, and minced ginger. Toss well to coat all the chicken pieces evenly. Cover and refrigerate for 1 hour to marinate, or place all ingredients in a large ziplock bag and refrigerate.
- Prepare Wonton Shells: Preheat the oven to 375 F. Turn a muffin tin upside down and press a wonton wrapper between two muffin cups to form a ‘V’ shape, with two opposing points resting on the top of the wells. Bake for 9 minutes, watching closely to prevent burning. Remove from oven and set aside. Repeat with remaining wrappers in batches.
- Cook Chicken: Heat a large pan over medium heat and add a bit of olive oil. Remove the marinated chicken from the refrigerator and sauté the chicken in the hot oil, tossing frequently until cooked through, about 6-8 minutes. Remove from heat.
- Make Asian Slaw: In a large bowl, combine the coleslaw mix and diced green onions. In a separate medium bowl, whisk together sesame oil, rice vinegar, low sodium soy sauce, and honey to make the dressing. Pour the dressing over the coleslaw mixture and toss to combine.
- Assemble Tacos: Take a baked wonton shell and add a layer of cooked chicken, followed by a generous spoonful of Asian slaw. Drizzle sweet chili sauce on top, then sprinkle with sesame seeds and chopped cilantro. Repeat this process for all wonton shells.
- Serve: Serve the chicken wonton tacos immediately to maintain the crispiness of the shells and enjoy the fresh flavors.
Notes
- For extra crispiness, cook wonton shells one batch at a time and cool on a wire rack.
- Use low sodium soy sauce to control salt levels in the dish.
- You can substitute chicken breasts with chicken thighs for juicier meat.
- Sweet chili sauce can be substituted with sriracha or another preferred spicy sauce.
- If you prefer a gluten-free option, look for gluten-free wonton wrappers or substitute with lettuce cups.
Nutrition
- Serving Size: 1 serving (4 tacos)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
