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Bringing a bit of that Applebees vibe straight to your kitchen, these Chicken Wonton Tacos always get snapped up quick. My crew can’t stop munching the crispy shells with that zippy slaw and tasty chicken. Whether you want a snack for a crowd or something light for dinner, folks love building their own and diving in.
First time I made these was during a game night and, no joke, a battle broke out over the last one. These are now must-haves for parties. Even the pickiest eaters want more.
Tasty Ingredients
- Coleslaw mix: Super fresh crunch with colorful green and purple shreds. Grab a ready-to-go package with crisp pieces for extra zip.
- Wonton wrappers: Make that signature crunchy cup. Look for square ones in the cooler—skip any that look dried out or cracked.
- Black pepper: Delivers a little warmth and heat. Fresh cracked is the best for big flavor.
- Chopped cilantro: Pops things with herby goodness. Sniff for perky fragrance—the stuff that’s wilted just sits there.
- Green onions: A mild little onion kick. Choose snappy bright stalks that look perky.
- Garlic powder: Adds classic, cozy flavor. Use a jar that still smells punchy for best results.
- Olive oil: Makes everything in the marinade taste richer. Extra virgin adds a hint of depth.
- Ground ginger: Gives a clean, lively note. Fresher is definitely better for a nice scent.
- Soy sauce: Packs a salty punch. Pick low-salt stuff if you want more control.
- Sweet chili sauce: For dunking and a sweet pop of heat. Get a spicy brand with chili bits if you can.
- Honey: Keeps things sweet and balances everything. Go for the real deal pure honey.
- Boneless skinless chicken breasts: Thin slices soak up flavor and cook fast. Look for ones that feel moist and smell fresh, no weird odor.
Simple Step Guide
- Serve It Up:
- Get those tacos onto a big plate and drop a bowl of sweet chili sauce next to them. Folks should grab and dunk while everything’s still crispy. Honestly, these don’t last long—expect empty plates.
- Fill Those Tacos:
- When your shells have cooled, pile in the slaw first. Drop on some hot chicken, making sure those juices soak the greens. Add chopped green onions and cilantro for a super fresh hit.
- Cook the Chicken:
- While your shells are cooling, heat a skillet on medium-high till it’s good and hot. Toss in your chicken (no leftover marinade) and spread it out. Sear five to seven minutes on each side until browned and cooked right through—push a thick bit and check for clear juices.
- Shape Wonton Cups and Bake:
- Set the oven to three seventy five (or three fifty works too) for crispy shells. Press each wonton gently into a muffin tin so corners stand up nice and tall. Pop in the oven for about five to seven minutes and watch till they turn golden. Let the shells cool to finish getting crunchy.
- Marinate Chicken:
- Stir up olive oil, soy sauce, honey, garlic powder, ginger, and pepper till smooth. Toss thin chicken pieces in till they’re all slick and shiny. Cover and put in the fridge for at least half an hour or leave it overnight if you can for extra flavor.
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I’m completely hooked on the sweet chili sauce—every dip adds a hit of heat and sticky sweetness. One time at a backyard BBQ, my cousin dipped every single bite, then begged me for the details before dessert landed.
How to Keep It Fresh
Keep extra chicken and slaw in different containers in the fridge with tight lids. Leave baked wonton cups uncovered or just loosely covered at room temp so they stay snappy—don’t fill them until you’re ready to dig in. Once they’re all put together, eat right away so things don’t get soggy.
Swaps and Options
Want it richer? Use boneless thigh meat. Need gluten free? Just sub your favorite gluten free soy sauce and wrapper if you can find one. For extra crunch, use fresh shredded cabbage and carrots instead of premade coleslaw mix.
Ways to Serve
At get-togethers, lay out a taco bar with extras like pickled carrots, fresh herbs, or chili flakes. For a meal, they’re awesome with quick fried rice or a fresh cucumber salad. You care for a bigger bite? Add extra chicken or diced mango to keep it interesting.
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Background and What Makes it Fun
Wonton wrappers started in Chinese cooking, but tossing them in taco form with slaw and chicken is an Asian American twist. It’s typical bar food style—taking flavors from all over and making them perfect for sharing.
Recipe FAQs
- → How do I make the wonton shells crispy?
Take wonton wrappers, lightly press them into muffin cups, then pop them in a 350°F to 375°F oven for about 5-7 minutes till they turn golden and snap when you touch them. Let them chill a minute before loading up the fillings.
- → Can I marinate the chicken overnight?
Totally—letting the chicken hang out in the marinade overnight amps up the flavor. Just stash it in the fridge while it soaks so it stays fresh.
- → What type of coleslaw mix works best?
Grab any store-bought coleslaw that’s got red and green cabbage plus carrots. You’ll get loads of crunch and bright color right out of the bag.
- → Can I substitute another protein for chicken?
You can swap in thin-sliced shrimp or pork instead of chicken. Just tweak the cooking time so you don’t overdo it.
- → What dipping sauce complements these tacos?
Sweet chili sauce is awesome with these—you get a nice tang plus just a hint of heat, which goes great with the other flavors.