Chicken Wonton Tacos with Sweet Chili and Sesame Seeds Recipe
Delicious Chicken Wonton Tacos featuring tender teriyaki-marinated chicken, crunchy coleslaw with a tangy dressing, and crispy baked wonton shells. A fusion appetizer that combines Asian flavors with a taco twist, perfect for entertaining or a flavorful snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 wonton tacos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Low Salt
Ingredients
Scale
Chicken Marinade
- 2 skinless boneless chicken breasts, thinly sliced
- 2 Tablespoons teriyaki sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon low sodium soy sauce
- 2 teaspoons fresh garlic, minced
- 1 teaspoon fresh ginger, minced
Coleslaw
- 1 bag coleslaw mix
- 1/4 cup green onions, diced
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon honey
Toppings & Assembly
- 16 wonton wrappers
- Sweet chili sauce, for drizzling
- Sesame seeds, for garnish
- Chopped fresh cilantro, for garnish
- Olive oil, for sautéing chicken
Instructions
- Marinate the chicken: Slice the chicken breasts into long thin strips. In a medium bowl, combine teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger with the chicken. Toss well to coat. Cover and refrigerate for 1 hour to marinate thoroughly.
- Bake wonton shells: Preheat the oven to 375°F (190°C). Turn a muffin tin upside down and press a wonton wrapper between two muffin cups to form a “V” shape, with two opposite points resting on the top of the wells. Bake the shells for 7-9 minutes, watching closely to avoid burning. Remove and set aside. Bake in batches as needed.
- Sauté the chicken: Heat a large pan over medium heat and add a little olive oil. Remove the marinated chicken from the fridge and cook in the hot pan, stirring frequently until the chicken is fully cooked through. Remove from heat.
- Prepare the coleslaw: In a large bowl, combine the coleslaw mix with diced green onions. In a separate medium bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey to make the dressing. Pour over the coleslaw mixture and toss to coat evenly.
- Assemble the tacos: Take a crispy baked wonton shell and layer in some cooked chicken. Add a spoonful of dressed coleslaw on top. Drizzle with sweet chili sauce, then sprinkle with sesame seeds and fresh chopped cilantro. Repeat this process for the remaining wonton shells.
- Serve: Serve immediately to enjoy the contrast of crunchy wonton shells with savory chicken and fresh slaw.
Notes
- Marinate chicken for at least 1 hour to maximize flavor.
- Watch the wonton wrappers closely while baking to avoid burning as ovens vary.
- You can substitute store-bought coleslaw mix with freshly shredded cabbage and carrots if preferred.
- For added spice, mix a little sriracha with the sweet chili sauce.
- Leftover cooked chicken can be stored separately in the refrigerator for up to 2 days.
Keywords: Chicken wonton tacos, Asian fusion appetizer, baked wonton shells, teriyaki chicken, coleslaw tacos, party finger food
