Chicken Wonton Tacos
These chicken wonton tacos feature sweet-hoisin glazed chicken tucked into crunchy wonton shells, perfect for a quick and delightful weeknight dinner or appetizer.
Ingredients
For the Chicken
- 2 pieces chicken breasts, finely diced (about 1 to 1¼ lb)
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil (for cooking chicken)
- 1 tbsp soy sauce (for chicken)
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
For the Slaw
- 1 bag coleslaw mix (about 14–16 oz)
- 4 pieces green onions, thinly sliced
- 1 tbsp sesame oil (for slaw)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (for slaw)
- 1 tbsp honey
For Assembly
- 16 pieces wonton wrappers
- to taste Sweet chili sauce, for serving
- to taste Chopped cilantro, for garnish
- to taste Sesame seeds, for garnish
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly spray the back of a muffin tin with cooking spray.
- Drape wonton wrappers over inverted muffin cups to form taco shells. Bake for 5–7 minutes until crisp and golden. Remove and cool on a rack.
Cooking the Chicken
- Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add the diced chicken in a single layer.
- Cook for 3–4 minutes, stirring occasionally, until no pink remains and edges begin to brown.
- Stir in the hoisin sauce, soy sauce, garlic, and ginger. Cook for an additional 2–3 minutes until the chicken is glossy and coated.
Making the Slaw
- In a bowl, combine the coleslaw mix with sesame oil, rice vinegar, soy sauce, honey, and green onions. Toss until evenly coated and let sit for 5 minutes.
Assembly
- Fill each baked wonton shell with a spoonful of glazed chicken. Top with a mound of slaw.
- Drizzle sweet chili sauce over each taco and finish with chopped cilantro and sesame seeds. Serve immediately.
Notes
For gluten-free options, use tamari and gluten-free wonton wrappers. For vegetarian, substitute chicken with firm tofu.