Description
Crispy Chicken Wonton Tacos are a fusion of Asian-inspired flavors and taco-style fun. Featuring crispy wonton shells filled with savory ground chicken and a tangy cabbage slaw, these bite-sized tacos are perfect for parties, appetizers, or a light meal. Simple to make, easy to customize, and incredibly delicious!
Ingredients
Scale
For the Slaw:
- ⅓ head red cabbage, sliced and chopped
- 4 small carrots, peeled and grated
- ¼ cup coleslaw dressing
- ¼ cup red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
For the Chicken Filling:
- 1 pound ground chicken
- 2 tablespoons sesame oil
- ¼ cup stir-fry sauce
For the Wonton Shells:
- 14 wonton wrappers
Instructions
- Prepare the Slaw:
- In a large bowl, mix together cabbage, carrots, coleslaw dressing, red wine vinegar, soy sauce, and teriyaki sauce.
- Toss until evenly coated. Cover and refrigerate for at least 1 hour to blend flavors.
- Cook the Chicken Filling:
- Heat sesame oil in a large skillet over medium heat. Add ground chicken and cook until browned and crumbly, about 5–7 minutes.
- Stir in stir-fry sauce, reduce heat to low, cover, and let simmer for 3–4 minutes.
- Prepare the Wonton Shells:
- Preheat oven to 350°F (175°C).
- Drape wonton wrappers between the cups of an inverted muffin tin to form taco shapes. Bake for 4–5 minutes, or until firm and lightly browned.
- Assemble the Tacos:
- Spoon 2–3 tablespoons of the chicken filling into each wonton shell. Top with slaw and serve immediately.
Notes
- Substitute green cabbage for red cabbage if preferred.
- Use ground turkey or diced tofu as alternatives to ground chicken.
- For extra crispiness, fry the wonton wrappers in sesame oil for 1–2 minutes per side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking and Stovetop
- Cuisine: Fusion
Nutrition
- Calories: 150
- Sugar: 3g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 9g