Chicken Wonton Tacos with Asian Slaw Recipe

If you’re looking for a fun, flavorful twist on tacos that will wow your friends and family, you’re in the right place. I absolutely love this Chicken Wonton Tacos with Asian Slaw Recipe because it’s crispy, savory, and packed with fresh crunch from the slaw. When I first tried making these at home, I was amazed at how easy and satisfying they were — trust me, you’ll want to make these over and over!

this Recipe

Ingredients You’ll Need

Getting the right ingredients makes all the difference here. The combination of savory chicken, crispy wonton shells, and tangy-sweet slaw comes together beautifully. I like to shop for fresh ginger and good-quality hoisin sauce to really bring out those authentic flavors.

• Chicken breasts: Finely diced so they cook quickly and evenly in the skillet.
• Hoisin sauce: Adds a sweet, tangy depth that I find irresistible.
• Sesame oil: Gives that nutty aroma that feels so classic in Asian dishes.
• Soy sauce: For salty umami flavor, essential to balance everything.
• Garlic & fresh ginger: Fresh minced garlic and ginger really brighten the chicken marinate.
• Coleslaw mix: I grab a pre-shredded bag (like 397g), but feel free to shred your own if you have the time!
• Green onions: Thinly sliced — they add a mild onion kick and pretty color.
• Rice vinegar: Adds a bright acidity to the slaw dressing.
• Honey: For a touch of natural sweetness in the slaw.
• Wonton wrappers: The star vessel here — I use 16 to get plenty of crispy taco shells.
• Sweet chili sauce: For drizzling on top — it adds wonderful spice and a sticky glaze.
• Cilantro & sesame seeds: Fresh garnishes that brighten and finish the tacos beautifully.

Variations

I love customizing this Chicken Wonton Tacos with Asian Slaw Recipe depending on what’s in my fridge or the occasion. Feel free to play around and make it your own!

• Low-carb option: I discovered that swapping out wonton wrappers for large lettuce leaves works great if you’re watching carbs — still delicious and refreshing.
• Spicy kick: If you like heat, try mixing some Sriracha into the sweet chili sauce or adding thinly sliced jalapeños to the slaw. My husband swears by this addition!
• Protein swap: I’ve made these with shrimp instead of chicken, and they turned out just as amazing for seafood lovers.
• Extra crunch: Toasted peanuts or cashews sprinkled on top give a wonderful texture contrast that I like to sneak in sometimes.

How to Make Chicken Wonton Tacos with Asian Slaw Recipe

Step 1: Prepare and Bake the Wonton Shells

Start by preheating your oven to 375°F (190°C). Lightly spray or brush cooking oil onto the wonton wrappers, then drape them over the edges of a 9×13 baking dish—this is what shapes them into taco shells. Bake for about 7-8 minutes, but keep a close eye so they don’t burn. Take them out while pliable and gently separate each wrapper to help with filling later, then bake another 7-8 minutes until they turn that perfect crispy golden brown. This trick of separating the shells while still warm helps them hold their shape without cracking. I used to let mine cool before pulling apart and it always led to breakage—learned that the hard way!

Step 2: Marinate and Cook the Chicken

Mix the finely diced chicken with hoisin sauce, sesame oil, soy sauce, minced garlic, and fresh ginger in a bowl. I like doing this step a little ahead of time so the flavors really seep in, but if you’re short on time, it’s fine to cook right away. Heat a large skillet over high heat and sauté the chicken for 7-8 minutes, tossing frequently. You want the chicken pieces cooked through and coated in that sticky, flavorful sauce — it’ll make your kitchen smell incredible. Just make sure not to overcrowd the pan; if the pieces steam instead of sear, you lose some of the delicious caramelization.

Step 3: Toss the Asian Slaw

While the chicken is cooking, mix together your coleslaw bag, sliced green onions, sesame oil, rice vinegar, soy sauce, and honey in a large bowl. This dressing is simple but balanced — sweet, tangy, and a bit nutty — which pairs perfectly with the rich chicken. I sometimes let it sit in the fridge for 10-15 minutes to meld the flavors before serving, which I definitely recommend if you have time.

Step 4: Assemble Your Chicken Wonton Tacos with Asian Slaw Recipe

Spoon the hot chicken into each crispy wonton shell, top with a generous heap of the bright Asian slaw, then drizzle with sweet chili sauce. Finish it all off by sprinkling chopped cilantro and sesame seeds on top. You’ll find that the blend of textures and flavors here is truly something special. I love seeing my family’s happy faces as they bite into these tacos — it’s the kind of meal that brings people together.

How to Serve Chicken Wonton Tacos with Asian Slaw Recipe

Garnishes

I always load these up with fresh cilantro leaves and a sprinkling of toasted sesame seeds—they add such a fresh, nutty finish. Sometimes I toss on thinly sliced red chili for a pop of heat, especially when hosting friends. It just elevates the whole flavor profile and makes every bite exciting.

Side Dishes

Keep it light and crisp with jasmine or brown rice if you want a more filling meal. I also enjoy serving cucumber salad or steamed edamame on the side—both add freshness and compliment the tacos well without overwhelming the palate.

Creative Ways to Present

For special occasions, I like to arrange the tacos on a long wooden board with little bowls of extra cilantro, sweet chili sauce, and lime wedges so everyone can customize their bites. It turns a casual meal into a fun interactive experience that my guests rave about. You can also line a platter with banana leaves for an authentic touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cooked chicken in an airtight container in the fridge for up to 3-4 days. The slaw, however, I usually keep separate and eat within a day or two so it stays crisp and fresh. The wonton shells are best enjoyed fresh, but if you have extras, just keep them in an airtight container at room temperature to avoid sogginess.

Freezing

I’ve frozen cooked chicken for this recipe in meal-sized portions with great results—it thaws nice in the fridge overnight and reheats well in a skillet or microwave. However, I don’t recommend freezing the assembled tacos or the wonton shells because they lose their crispiness and can get soggy.

Reheating

To reheat leftover chicken, I usually toss it in a hot skillet for a few minutes to bring back some of that delicious caramelization. If you microwave, cover loosely to avoid drying out. For the wonton shells, if they go a little soft, a quick 2-3 minutes in a 350°F oven crisps them back up nicely.

FAQs

Final Thoughts

Chicken Wonton Tacos with Asian Slaw Recipe ranks high on my list of easy, flavorful meals that impress without stress. Whether you’re cooking for the family or entertaining guests, this dish feels special yet totally approachable. I hope you’ll give it a try soon—you might just find it becoming your new favorite go-to dinner. And once you do, I’d love to hear how you customize it in your kitchen!

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