Taco night in our house is usually a casual affair, something the kids look forward to because it means hands-on eating, fewer forks, and maybe even dinner in front of the TV. But last week, I wanted something a little different. We were stuck in a rut, eating the same few meals on rotation, and I needed a shake-up that didn’t involve an extra grocery trip.

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I remembered a teriyaki chicken wrap I had at a mall food court years ago, it was crispy, sweet, and salty all at once. And then it hit me. Why not tuck that flavor into little wonton wrappers and make them taco-style? It sounded a little odd at first, but it worked. Oh, it worked.

The kids gobbled them up, my husband gave the “make-this-again” nod, and I was honestly shocked by how fun and easy they were to throw together. Crunchy on the outside, juicy and sticky inside, and topped with a bright slaw for balance, everything hit just right.

Now these Crispy Chicken Wonton Tacos are firmly in our meal plan rotation, and I couldn’t be happier to share this family favorite with you.

Short Description

Oven-baked wonton taco shells filled with sticky teriyaki chicken and crunchy slaw, topped with sweet chili sauce and fresh herbs — these Crispy Chicken Wonton Tacos are bold, fresh, and insanely easy.

Key Ingredients

2 boneless, skinless chicken breasts, thinly sliced
1/4 cup teriyaki sauce
1 tbsp sesame oil (divided)
1 tbsp low-sodium soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups coleslaw mix (cabbage and carrots)
2 green onions, thinly sliced
1 tbsp rice vinegar
1 tsp honey
12 wonton wrappers
2 tbsp sweet chili sauce
1 tsp sesame seeds
2 tbsp chopped cilantro

Tools Needed

Muffin tin (for shaping taco shells)
Mixing bowls
Skillet or frying pan
Tongs or spatula
Whisk or fork
Knife and cutting board

Cooking Instructions

Step 1: Marinate the Chicken
In a bowl, combine teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger. Add the thinly sliced chicken, stir to coat, and refrigerate for at least 1 hour.

Step 2: Make the Taco Shells
Preheat your oven to 375°F. Drape each wonton wrapper over the back of an upside-down muffin tin cup to form a taco shape. Bake for 7–9 minutes until golden and crisp. Remove gently and let cool on a wire rack.

Step 3: Cook the Chicken
Heat a skillet over medium heat. Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until fully cooked and lightly caramelized. Set aside.

Step 4: Mix the Slaw
In a separate bowl, toss together the coleslaw mix, green onions, remaining 1/2 tbsp sesame oil, rice vinegar, and honey. Let it sit for about 5 minutes so the flavors meld.

Step 5: Assemble the Tacos
Fill each wonton shell with a few pieces of cooked chicken. Top with a spoonful of slaw, drizzle with sweet chili sauce, and sprinkle sesame seeds and chopped cilantro on top. Serve right away while crispy.

Why You’ll Love This Recipe

Flavor Explosion: The sticky-sweet teriyaki, crunchy slaw, and chili drizzle create a dynamic bite every time.

Quick and Easy: Comes together fast with simple steps and pantry-friendly ingredients.

Healthier Option: Baked, not fried, and loaded with veggies.

Fun to Eat: Kids and adults alike love the crunch and build-your-own feel.

Perfect for All Occasions: Weeknight dinner, casual brunch, or party appetizer, it works for all.

Mistakes to Avoid & Solutions

Wonton Shells Burn Easily: They go from golden to burnt fast. Check at the 6-minute mark and pull them when lightly browned.

Chicken Dries Out: Don’t overcook. Thin slices cook quickly — remove from heat once they’re browned and no longer pink.

Slaw Turns Watery: Mix it just before serving and avoid over-dressing.

Shells Go Soggy: Assemble tacos just before serving to keep that crispy bite.

Wonton Wrappers Collapse: Drape them gently over the muffin tin and avoid pressing too tightly to keep the shape.

Serving and Pairing Suggestions

Serve as a light dinner with steamed edamame or cucumber salad on the side.

Great for lunch boxes — just pack the shells and filling separately.

Perfect party food: lay them out buffet-style and let guests assemble.

Pair with iced green tea, white wine, or sparkling lemonade.

For a fun twist, serve with small dipping bowls of extra sweet chili sauce or spicy mayo.

Storage and Reheating Tips

Leftover Chicken: Store in an airtight container in the fridge for up to 3 days.

Slaw: Best eaten fresh, but can be stored separately in the fridge for up to 2 days.

Wonton Shells: Store in a dry, airtight container at room temp. Avoid the fridge to prevent softening.

Reheat Chicken: Microwave in short bursts or reheat in a skillet with a splash of water.

Re-Crisp Shells: Bake in the oven at 350°F for 3–4 minutes.

FAQs

1. Can I use leftover rotisserie chicken instead?
Absolutely. Shred it, heat with teriyaki sauce, and skip the marinating step.

2. What’s a good alternative to wonton wrappers?
Mini flour tortillas work in a pinch. You can bake or toast them into taco shapes.

3. How do I make this vegetarian?
Swap chicken for tofu or mushrooms. Marinate and cook the same way.

4. Is this recipe kid-friendly?
Yes, just go easy on the chili sauce for younger kids, or let them drizzle it themselves.

5. Can I freeze the shells?
They don’t freeze well. Make them fresh for the best crunch.

Tips & Tricks

Cut the chicken against the grain for more tender bites.

Add a splash of lime juice to the slaw for extra zing.

Want more crunch? Add chopped peanuts or crispy wonton strips on top.

If your muffin tin is too shallow, use rolled foil to shape the tacos instead.

Serve everything in bowls and let everyone build their own tacos for less mess.

Recipe Variations

1. Spicy Korean Tacos
Swap teriyaki sauce for gochujang and soy. Add kimchi instead of slaw. Drizzle with sesame oil and top with toasted sesame seeds.

2. Thai Peanut Chicken Tacos
Use peanut sauce instead of teriyaki. Add thinly sliced cucumbers and crushed peanuts on top.

3. Vegetarian Slaw Tacos
Skip the meat. Sauté bell peppers and edamame with garlic and soy, then pile into the shells with the slaw.

4. BBQ Chicken Wonton Tacos
Use BBQ sauce for the chicken, top with slaw, and add a sprinkle of sharp cheddar. Kid-approved and crowd-friendly.

Final Thoughts

This recipe wasn’t planned, but it ended up being a total winner — the kind of meal that makes you feel like you pulled off something way fancier than what was in your fridge. What I love most about these Crispy Chicken Wonton Tacos is how they bring fun and flavor to an otherwise regular night. The textures, the contrast, the quick assembly, it all just works.

Even better, this dish doesn’t require hours in the kitchen or a mile-long ingredient list. It’s flexible, forgiving, and satisfying. Whether you’re feeding hungry kids, looking for a creative party bite, or just want something different for dinner, this one’s a keeper. So go ahead, grab that muffin tin, and make something that might just become a new favorite in your own house.

Crispy Chicken Wonton Tacos

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Ingredients

2 boneless skinless chicken breasts, thinly sliced
¼ cup teriyaki sauce
1 tbsp sesame oil divided
1 tbsp low-sodium soy sauce
2 cloves garlic minced
1 tsp fresh ginger grated
2 cups coleslaw mix cabbage and carrots
2 green onions thinly sliced
1 tbsp rice vinegar
1 tsp honey
12 wonton wrappers
2 tbsp sweet chili sauce
1 tsp sesame seeds
2 tbsp chopped cilantro

Instructions

Mix teriyaki sauce, ½ tbsp sesame oil, soy sauce, garlic, and ginger in a bowl. Add sliced chicken, coat well, and chill for 1 hour.
Preheat oven to 375°F. Drape wonton wrappers over upside-down muffin cups. Bake 7–9 minutes until golden. Cool on a rack.
Sauté marinated chicken in a skillet over medium heat for 5–7 minutes until cooked and caramelized.
Toss coleslaw mix, green onions, ½ tbsp sesame oil, rice vinegar, and honey. Let sit for 5 minutes.
Add chicken to each shell. Top with slaw, drizzle sweet chili sauce, and garnish with sesame seeds and cilantro. Serve immediately.