If you’re looking for a unique appetizer or a light meal that blends Asian flavors with the fun of taco night, these Crispy Chicken Wonton Tacos are the perfect choice. Inspired by a popular restaurant favorite, this recipe uses baked wonton wrappers as the taco shell and fills them with seasoned ground chicken and a tangy, crunchy slaw.

Whether you’re entertaining guests or simply want to try something new on a weeknight, this dish offers bold taste, crisp textures, and visual appeal. Each bite delivers the juicy savoriness of stir-fried chicken, the refreshing tang of slaw, and the crisp snap of the wonton taco shell.

The best part? You don’t need to deep-fry anything. These tacos are baked, making them a lighter, mess-free option that you can easily batch for a party or meal prep ahead. With familiar pantry ingredients and a simple process, this recipe is approachable for beginners and a sure hit with anyone who tries it.

Ingredients and Preparation

For the Slaw:

⅓ head red cabbage, finely shredded and chopped
4 small carrots, peeled and grated
¼ cup coleslaw dressing (can substitute with Greek yogurt or mayo-based slaw dressing)
¼ cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons teriyaki sauce

For the Chicken Filling:

1 lb ground chicken (or substitute with ground beef if desired)
2 tablespoons sesame oil (or vegetable oil)
¼ cup stir-fry sauce (or combine 2 tbsp hoisin sauce + 2 tbsp soy sauce for homemade version)

For the Wonton Shells:

14–16 square wonton wrappers
Neutral cooking oil spray for baking (such as canola or avocado oil)

Optional Garnishes:

Chopped cilantro
Diced sweet onion or red onion
Lime wedges
Sesame seeds
Sweet chili sauce or sriracha for extra heat

Step-by-Step Instructions

1. Prepare the Slaw (Can Be Made Ahead)

In a large mixing bowl, combine the shredded red cabbage and grated carrots.
Pour in the coleslaw dressing, red wine vinegar, soy sauce, and teriyaki sauce.
Mix thoroughly to ensure the vegetables are evenly coated.
Cover the bowl and refrigerate for at least 1 hour to let the flavors develop. This step is crucial for the slaw to soften and absorb the dressing properly.

2. Cook the Chicken Filling

In a large non-stick skillet, heat 2 tablespoons of sesame oil over medium-high heat.
Add the ground chicken and use a spatula or wooden spoon to break it into small pieces as it cooks.
Continue cooking for about 6–8 minutes or until the chicken is browned and fully cooked through.
Reduce heat to medium-low and stir in the stir-fry sauce.
Simmer for another 2–3 minutes, allowing the sauce to thicken slightly and coat the chicken.
Remove from heat and set aside, keeping it warm.

3. Make the Wonton Taco Shells

Preheat your oven to 375°F (190°C).
Lightly spray the back of a muffin tin (the inverted side) with cooking oil.
Carefully drape one wonton wrapper over each muffin cup bump, forming a taco shape. You may have to press gently at the base to create a shell-like curve.
Bake in the oven for 7–9 minutes or until golden and crisp. Keep an eye on them—they can go from golden to burnt quickly.
Once done, remove from the oven and let cool slightly before handling.

4. Assemble the Tacos

Fill each baked wonton shell with a spoonful of the warm chicken filling.
Top with a generous helping of the marinated slaw.
Garnish with optional toppings like cilantro, diced onion, sesame seeds, or a drizzle of sweet chili sauce.

Beginner Tips and Notes

Wonton Wrapper Care: Wonton wrappers can dry out quickly. Keep them covered with a damp towel as you work to prevent them from becoming brittle.
Avoid Overfilling: Since the shells are small and delicate, avoid overloading them. A little goes a long way—1 to 2 tablespoons each of chicken and slaw is sufficient.
Make Ahead: The slaw can be made a day in advance, and the chicken filling can also be prepared and reheated right before assembly.
Shell Alternatives: If you can’t find wonton wrappers, you can also use small flour tortillas cut into rounds, but they won’t crisp the same way. Wonton wrappers offer a light and airy crunch that’s unique.
Bake in Batches: Most muffin tins only hold 6–12 wrappers at a time, so you may need to bake in batches depending on how many tacos you’re making.
Low-Sodium Tips: Use low-sodium soy sauce and teriyaki if you are watching salt intake.

Serving Suggestions

These Chicken Wonton Tacos are ideal as:

Appetizers: Serve them on a platter for parties or potlucks. They hold up well and offer bite-sized satisfaction.
Game Day Snacks: Their crunch and savory bite make them a perfect alternative to wings or sliders.
Light Lunches: Serve three to four tacos per person with a side of miso soup or cucumber salad.
Dinner Party First Course: Present them as a starter with other fusion dishes like Korean BBQ skewers or Asian lettuce wraps.

For a heartier meal, pair these tacos with:

A side of jasmine rice or vegetable fried rice
Cucumber salad with rice vinegar and sesame oil
Miso or hot and sour soup
Roasted edamame with garlic salt