Chicken Wonton Tacos
These homemade crunchy chicken wonton tacos are filled with hoisin-glazed chicken and a bright sesame-rice vinegar slaw, perfect for game day or family meals.
Ingredients
For the Chicken
- 2 pieces chicken breasts, finely diced (about 1 to 1¼ pounds total)
- 2 tbsp hoisin sauce Can substitute with oyster sauce plus a teaspoon of sugar.
- 1 tbsp sesame oil (for chicken)
- 1 tbsp soy sauce (for chicken) Use low-sodium if preferred.
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
For the Slaw
- 1 bag coleslaw mix (about 12–14 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 For a gluten-free version, look for gluten-free wrappers.
- to taste sweet chili sauce, for serving
- to taste chopped cilantro, for garnish
- to taste sesame seeds, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly spray the back of a muffin tin with cooking spray.
- Drape each wonton wrapper over an inverted muffin cup to form taco shells. Bake for 5-7 minutes until crisp and golden. Remove and let cool on a rack.
Cooking the Chicken
- Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the finely diced chicken and cook for 3-4 minutes until no pink remains.
- Stir in hoisin, soy sauce, minced garlic, and minced ginger. Continue cooking for 2-3 minutes until the chicken is glossy and well-coated.
Preparing the Slaw
- In a bowl, combine coleslaw mix, green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss until evenly coated.
- Taste and adjust the seasoning if necessary.
Assembly
- Fill each baked wonton shell with the glazed chicken, then top with slaw, sweet chili sauce, cilantro, and sesame seeds.
- Serve immediately to maintain crunch.
Notes
For best flavor, assemble just before serving. Keep components separate for storage.