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Crispy Chicken Wonton Tacos

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Crispy Chicken Wonton Tacos are mini taco bites made with baked or air-fried wonton shells, juicy chicken, crunchy slaw, and bold, tangy sauces. Perfect for appetizers, parties, or a fun dinner, they’re easy to make and full of flavor and texture.

Ingredients

  • 12 wonton wrappers
  • 1 1/2 cups cooked chicken (grilled, shredded, or rotisserie)
  • 1 tablespoon olive oil or cooking spray
  • 1 1/2 cups coleslaw mix or shredded cabbage
  • 2 green onions, sliced
  • 1 tablespoon soy sauce or teriyaki sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon honey or sugar (optional)
  • 2 tablespoons mayonnaise or sour cream
  • 1 teaspoon sriracha or sweet chili sauce (optional)
  • 1 teaspoon sesame seeds (optional, for garnish)
  • Fresh cilantro, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C) or use an air fryer. Lightly coat both sides of wonton wrappers with oil or cooking spray.
  2. Drape each wrapper over the edge of a baking dish, taco rack, or muffin pan to form a taco shape. Bake for 6–8 minutes until golden and crisp. Cool on a wire rack.
  3. In a bowl, toss coleslaw mix with soy or teriyaki sauce, rice vinegar, honey (if using), and green onions.
  4. Reheat or season chicken with additional soy or teriyaki sauce, if desired.
  5. In a small bowl, mix mayo with sriracha or sweet chili sauce for a spicy drizzle.
  6. Assemble tacos by filling each wonton shell with chicken, slaw, and a drizzle of sauce. Garnish with sesame seeds and cilantro.
  7. Serve immediately for maximum crispiness.

Notes

  • Use rotisserie chicken for quick prep.
  • Swap chicken for shrimp, tofu, or ground turkey.
  • Customize slaw with mango, cucumber, or pickled onions.
  • Keep wonton shells crisp by storing separately and assembling just before serving.
  • Bake or air-fry instead of frying for a lighter version.

Nutrition

Find it online: http://recipesbyliza.com/crispy-chicken-wonton-tacos/