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Whenever I make these Chicken Wonton Tacos, it feels like a night out right at our own table. My crew loves sinking their teeth into crisp shells and that zippy slaw with the juicy chicken. These always disappear fast, whether it’s just a starter or a chill dinner, and everyone has fun piling on their favorite fixings.
First time I made these was at a game night and folks were grabbing for the last one. Now I whip them up for every get together—seriously, even the fussy eaters can’t stop with just one.
Tasty Ingredients
- Chopped cilantro: This fresh herb really brightens up your taco. Fresh leaves mean more flavor—avoid the wilty kind.
- Black pepper: Adds just enough spice to balance all that sweetness. Crack it fresh if you can.
- Green onions: Brings a punchy, mild bite. Use crisp, bright stalks.
- Wonton wrappers: These make that iconic shatter-crisp taco shell. Grab square ones with no cracks or dryness.
- Coleslaw mix: Gives crunch and keeps things cool. The prettiest mixes have purple and green bits.
- Honey: Sweetens up your chicken, rounding out the savory stuff. Go for pure honey if you’ve got it.
- Garlic powder: Adds warmth and classic flavor. Fresh jar gives you the boldest taste.
- Sweet chili sauce: That dip with a sweet-kicky flavor. Brands with real chili flakes bring more heat.
- Ground ginger: Zesty and bright to keep everything lively. Use a recently opened spice for the best aroma.
- Boneless skinless chicken breasts: Thin slices soak up marinade faster and stay tender. Fresh, pink ones are best—avoid anything with a weird odor.
- Olive oil: Makes the marinade rich and helps brown the meat. Extra virgin adds extra flavor.
- Soy sauce: Builds the salty umami base—try low sodium to keep it from getting too salty.
Simple Step by Step
- Serve:
- Lay all your tacos out on a big plate and have a bowl of sweet chili sauce right there for dipping. Eat right away so everything stays extra crunchy and lively. Trust me, they’ll go fast if you’re sharing.
- Assemble Tacos:
- Start with a scoop of coleslaw mix in each cup. Pile on the warm, cooked chicken, letting those tasty juices soak in. Add fresh cilantro and colorful green onions for a pop, and you’re set.
- Cook the Chicken:
- As the wonton shells cool off, get a skillet hot over medium-high. Throw out any unused marinade. Spread chicken in the pan without cramming it. Sear both sides for five to seven minutes till you see color and the middle firms up or juices run clear when poked.
- Shape and Bake Wonton Cups:
- Heat your oven up to three fifty or three seventy-five if you want extra crunch. Press wonton wrappers into muffin tin holes with the corners sticking up—this makes that cute cup shape. Bake for five to seven minutes, watching through the oven door, until they’re barely golden. Take them out and cool them so they hold their structure.
- Marinate the Chicken:
- Stir the marinade together: olive oil, soy sauce, honey, garlic powder, ginger, black pepper. Get all the chicken slices coated nice and even. Pop it in the fridge, covered, for at least half an hour—the longer it sits (overnight is awesome!), the bigger the flavor.
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Sweet chili sauce is always the superstar for me, that sweet tingle is just irresistible. One summer BBQ, my cousin dunked every bite in sauce and was begging for the secret before dessert showed up.
Leftovers and Storing
Keep any cooked chicken and slaw in their own sealed containers in the fridge. Wonton shells stay snappy if you leave them on the counter in something loosely covered, then put everything together just before munching. Remember, once filled, the cups go soft fast, so only build as many as you’ll eat fresh.
Swaps and Options
If you want more flavor, go for chicken thighs instead of breasts. Need it gluten-free? Use tamari or a gluten-free soy sauce, and double check the wrapper labels. Want a crunchier salad? Shred carrots and cabbage in place of bagged slaw.
Best Ways to Serve
Load these tacos onto a tray for parties, let everyone add their own extras like fresh herbs, spicy chili flakes, or pickled carrots. They’re great with cucumber salad or easy fried rice. Feeling hungry? Just add more chicken or toss in some mango for a sweet kick.
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Fun Food Backstory
Wonton wraps are rooted in classic Chinese cooking, but this crunchy taco spin comes from American fusion spots. It’s a simple bar food twist—think crispy shells, fresh slaw, and tasty chicken—made for sharing and loading up with all sorts of flavors.
Frequently Asked Questions
- → How can I get the wonton shells extra crisp?
Press wonton wrappers into muffin tins and pop them in a hot oven at 350–375°F for 5–7 minutes. Take them out when they’re just turning golden. Wait until they cool before stuffing.
- → Is it ok if the chicken sits in marinade overnight?
Absolutely! Overnight gives it tons of flavor. Cover it up and leave it in the fridge to keep it safe.
- → What's the best packaged coleslaw mix to use?
Grab a bag with green and red cabbage plus carrots. The mix will give you crunch and color.
- → Can I use something besides chicken?
Sliced pork or shrimp are tasty swaps. Just watch the cooking time so they don’t go dry.
- → What sauce should I dip these in?
Sweet chili sauce works like a charm. It’s zippy but not too spicy and goes great with the filling.