I love how fast and easy these tacos are to make — under 30 minutes from start to finish. The crispy wonton shells are light yet crunchy, while the chicken is full of teriyaki flavor with hints of garlic and ginger. I usually toss in a fresh, tangy slaw to balance the sweetness and add that fresh crunch. These tacos are great for parties, snacks, or even a fun family dinner where everyone gets to build their own.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts, thinly sliced
teriyaki sauce
sesame oil
low-sodium soy sauce
garlic, minced
fresh ginger, grated
coleslaw mix (cabbage and carrots)
green onions, thinly sliced
rice vinegar
honey
wonton wrappers
sweet chili sauce
sesame seeds
chopped cilantro
Directions
I begin by marinating the thinly sliced chicken in teriyaki sauce, half the sesame oil, soy sauce, garlic, and ginger. I let it sit for about 10 minutes.
While the chicken marinates, I mix the coleslaw, green onions, rice vinegar, honey, and the remaining sesame oil in a bowl. I give it a quick toss and let it chill while I cook.
In a skillet over medium heat, I cook the marinated chicken for 5–7 minutes until it’s fully cooked and slightly caramelized.
While the chicken cooks, I lightly fry the wonton wrappers in oil for 20–30 seconds per side until golden and crispy. I shape them into taco shells while they’re still warm.
I fill each wonton shell with a spoonful of chicken and top it with the fresh slaw.
To finish, I drizzle sweet chili sauce over the top and garnish with sesame seeds and chopped cilantro.
Servings and Timing
This recipe makes 12 crispy wonton tacos, perfect for 4–6 people as an appetizer or 2–3 as a meal.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes Each serving of 2 tacos contains about 280 calories.
Variations
Baked Shells: I often bake the wonton wrappers at 375°F (190°C) for about 5 minutes if I want a lighter, oil-free version.
Spicy Kick: I add sriracha or red pepper flakes to the chicken marinade when I want more heat.
Protein Swap: I’ve tried this with shrimp or tofu for variety, and it’s just as delicious.
Creamy Option: A dollop of spicy mayo or avocado crema gives it a creamy contrast.
Add Fruit: For a fresh twist, I sometimes toss in diced mango or pineapple into the slaw.
Storage/Reheating
These tacos are best assembled and eaten right away while the shells are crispy. If I have leftovers:
I store the chicken and slaw separately in airtight containers in the fridge for up to 3 days.
Wonton wrappers don’t store well once fried, but I sometimes bake a fresh batch later if needed. To reheat the chicken, I warm it in a skillet over low heat or microwave in short bursts until hot.
FAQs
Can I make the wonton shells ahead of time?
I can, but they’re best when fresh. If I do fry them ahead, I store them in an airtight container lined with paper towels and re-crisp them in the oven for a few minutes before serving.
What kind of teriyaki sauce works best?
I usually go for a thicker, glaze-style teriyaki sauce for more flavor and better coating on the chicken. If I use a thinner one, I sometimes reduce it slightly in the pan.
Can I make this recipe gluten-free?
Yes, I use gluten-free soy sauce or tamari, and I look for gluten-free wonton wrappers — or use lettuce cups as an alternative.
What oil should I use to fry the wontons?
I prefer neutral oils like canola or vegetable oil with a high smoke point. They keep the flavor light and the wrappers crispy.
How do I shape the wonton wrappers into taco shells?
I use tongs to hold the wrapper in a taco shape while frying or drape them over a curved mold or wire rack and bake them to form taco shells.
Conclusion
Crispy Chicken Wonton Tacos are one of my favorite quick-fix meals. They’re crispy, juicy, sweet, tangy, and packed with flavor in every bite. Whether I’m whipping them up for a party or craving something fun for dinner, these tacos always come through. They’re easy to customize, fast to make, and guaranteed to disappear fast.
