Crispy Teriyaki Chicken Wonton Tacos

Crispy Teriyaki Chicken Wonton Tacos

These Crispy Teriyaki Chicken Wonton Tacos are a quick and fun twist on taco night, featuring golden, crispy wonton shells filled with savory teriyaki chicken and fresh Asian slaw.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Asian, Fusion

Calories: 280

Ingredients Method Notes

Ingredients

Wonton Shells

12 pieces wonton shells Use store-bought or homemade.

For the Teriyaki Sauce

1 cup soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, minced Toast for more flavor.
1 tablespoon ginger, minced
2 tablespoons sesame oil

For the Filling

1 pound boneless chicken thighs or breasts Cut into small pieces.

For the Topping

2 cups cabbage, thinly sliced Can substitute with purple cabbage.
1 cup carrots, shredded
1/4 cup green onions, chopped For garnish.
1/4 cup cilantro, for garnish

Method

Preparation

Preheat the oven to 375°F (190°C) and arrange the wonton wrappers in a muffin tin, baking until golden and crispy.
In a saucepan, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil to make the teriyaki sauce. Simmer until thickened.
Cook the chicken in a skillet until crispy, then add the teriyaki sauce and stir to coat.

Assembly

Assemble the tacos by filling the wonton shells with teriyaki chicken, topping with fresh Asian slaw made from cabbage and carrots.
Garnish with green onions and cilantro before serving.

Notes

These tacos are best enjoyed fresh but can be stored for 2-3 days. Keep the chicken and slaw separate from the wonton shells to maintain crispness. Add a side of spicy dipping sauce for extra flavor.