Chicken Wonton Tacos
These crispy Chicken Wonton Tacos are loaded with seasoned chicken and a tangy slaw, making for a satisfying and customizable weeknight meal.
Ingredients
For the Tacos
- 12 pieces Wonton wrappers Can be found in the refrigerated Asian section.
- 1 lb Chicken breasts Can substitute with thighs or rotisserie chicken.
- 2 cups Cabbage (for slaw) Shredded.
- 1 cup Carrots (for slaw) Shredded.
- 4 stalks Green onions Sliced.
- 2 tablespoons Soy sauce Use tamari for gluten-free.
- 1 tablespoon Sesame oil Adds flavor; use sparingly.
- 1 tablespoon Rice vinegar Can adjust for tanginess.
- 1/4 cup Cilantro Chopped.
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
- 1 cup Oil For frying.
Instructions
Fry Wonton Shells
- Preheat oil in a frying pan with about ½ inch of oil over medium to medium-high heat.
- Shape wonton wrappers into taco shells and fry until crispy, about 10-20 seconds per side.
Cook Chicken
- Season chicken with salt, pepper, and a splash of soy sauce. Cook in a lightly oiled skillet over medium heat for 6-8 minutes per side until fully cooked.
- Shred or dice the chicken once done.
Prepare Slaw
- In a bowl, combine shredded cabbage, carrots, and sliced green onions.
- Whisk soy sauce, rice vinegar, sesame oil, salt, and pepper; pour over veggies and toss.
- Let sit for 5-10 minutes to marinate.
Assemble Tacos
- Fill crispy wonton shells with chicken and top with slaw.
- Garnish with chopped cilantro and serve immediately.
Notes
You can fry wonton shells in advance. Store shells and fillings separately to maintain crispiness. Ideal for meal prep and can be customized for dietary preferences.