Dinner

Crispy Chicken Wonton Tacos Recipe

Bylina moretti January 24, 2026January 24, 2026

Introduction

Crispy Chicken Wonton Tacos are a fun and flavorful twist on traditional tacos, combining crunchy wonton wrappers with tender teriyaki chicken and fresh coleslaw. Perfect for a quick appetizer or a light meal, these tacos deliver a perfect balance of sweet, savory, and tangy flavors in every bite.

The image shows four crispy taco shells placed on a white plate on a white marbled surface. Each taco shell is golden and crunchy, filled with layers starting with shredded purple and green cabbage, topped with sliced green onions, creamy sauce, and drizzled with a dark reddish-brown sauce. The tacos are sprinkled with white sesame seeds, adding texture and contrast. The colors are vibrant with a mix of warm golden, bright green, deep purple, and dark sauce tones. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Marinate the sliced chicken breasts in a bowl with teriyaki sauce, 1/2 tablespoon of sesame oil, soy sauce, minced garlic, and grated ginger. Let it sit for 10 minutes to absorb the flavors.
Step 2: Heat a skillet over medium heat and cook the marinated chicken until fully cooked and slightly caramelized, about 5 to 7 minutes. Set aside.
Step 3: In a separate bowl, combine the coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining 1/2 tablespoon of sesame oil. Toss well to create a light, tangy slaw.
Step 4: Heat a small amount of oil in a clean skillet and lightly fry each wonton wrapper for 20 to 30 seconds on each side until they turn golden brown and crispy. Drain on paper towels.
Step 5: To assemble, place a spoonful of cooked chicken onto each crispy wonton, top with some coleslaw, and drizzle with sweet chili sauce.
Step 6: Garnish each taco with a sprinkle of sesame seeds and chopped cilantro before serving.

Tips & Variations

For extra crunch, serve the tacos immediately after frying the wonton wrappers to keep them crisp.
Substitute chicken with shrimp or tofu for a different protein option.
Add a squeeze of lime juice over the assembled tacos for a fresh citrus twist.

Storage

Store any leftover cooked chicken, coleslaw, and sauces separately in airtight containers in the refrigerator for up to 2 days. Keep wonton wrappers uncooked and sealed for longer storage. Reheat chicken gently in a skillet or microwave before assembling. Avoid reheating fried wontons to maintain crispness.

How to Serve

The image shows three crispy wonton shells shaped like small cups, each filled with layers of fresh, colorful ingredients. The base layer inside the wonton shells is made of finely shredded green and purple cabbage, topped with pieces of golden-brown fried chicken or tofu. A thick, glossy reddish-brown sauce is drizzled over the filling, adding shine and moisture. Each cup is garnished with small green onion slices and sprinkled with white sesame seeds, adding texture and color contrast. The wonton cups are placed on a white plate on a white marbled surface, with a soft background showing more food out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the wonton wrappers instead of frying?

Yes, you can bake the wonton wrappers at 375°F (190°C) for about 5 to 7 minutes on a baking sheet until crispy. This method is a healthier alternative to frying and still yields good crunch.

What can I use if I don’t have teriyaki sauce?

If you don’t have teriyaki sauce, you can make a simple substitute by mixing soy sauce, a bit of honey or brown sugar, garlic, and ginger. Adjust proportions to taste for a similar savory-sweet marinade.