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Crispy Chicken Wonton Tacos

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.
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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.