Wonton Chicken Tacos
Did you know wonton wrappers are so versatile, or was I the only one in the dark? I've been having so much fun trying out new things to make with them! Namely, these wonton chicken tacos came out amazing!
Wonton taco shells are a great alternative to flour or corn tortillas if you're looking for low carb options. They're also great to for party platters or snack cravings,
How to make wonton taco shells?
Making these wonton taco shells are so easy, y'all! All you need to do is:
Turn a muffin tin upside down and spray it with cooking oil spray.
Place wontons between the muffin slots
Bake for 10-12 minutes at 300 degrees until golden brown and crispy.
For my wonton tacos, I stuffed them with Cajun-spiced chicken and asian slaw, but you can make them with ground beef, tuna tartare, ceviche, or whatever protein you prefer!
How to make Chicken Wonton Tacos
- Preheat oven to 300 F.
- In a medium-sized bowl, add chopped chicken and all chicken ingredients, and toss until fully covered. Cover bowl, or add contents to a ziplock bag, and refrigerate for 1 hour.
- Turn a muffin tin upside down, and spray cooking oil between two muffin cups. Press a wonton wrapper between two of the muffin cups to create a "V" shape. Repeat until all slots are filled with wrappers. Make sure to fill every other row of the muffin so you have no wrappers overlapping.
- Bake for 10-12 minutes, or until wontons are golden brown. Check periodically to ensure they don’t burn. Once done, remove from oven and set aside. Repeat with the next batch of wontons until you have about 10-15 complete wonton taco shells.
- Heat olive oil in a skillet over medium-high heat. Toss in marinated chicken from the fridge and begin to saute the chicken. Once chicken is fully cooked, remove from heat.
- Add Asian slaw mix to a large bowl along with the chopped cilantro. Add in remaining slaw ingredients and toss until greens are fully coated.
- 4-5 boneless/skinless chicken thighs (sliced into short strips)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1 teaspoon minced ginger
- 5 cloves minced garlic
- Tony Chachere's Creole Seasoning (to taste)
- 1 bag Asian slaw mix or coleslaw
- 1 cup cilantro (rough chopped)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- pinch of sugar
- Wonton wrappers
- Sweet Thai Chili Sauce
- chopped cilantro for garnish
Preheat oven to 375 F.
In a medium-sized bowl, add chopped chicken and all chicken ingredients, and toss until fully covered. Cover bowl, or add contents to a ziplock bag, and refrigerate for 1 hour.
Turn a muffin tin upside down, and spray cooking oil between two muffin cups. Press a wonton wrapper between two of the muffin cups to create a "V" shape. Repeat until all slots are filled with wrappers. Make sure to fill every other row of the muffin so you have no wrappers overlapping.
Bake for 5-7 minutes, or until wontons are golden brown. Check periodically to ensure they don’t burn. Once done, remove from oven and set aside. Repeat with the next batch of wontons until you have about 10-15 complete wonton taco shells.
Heat olive oil in a skillet over medium-high heat. Toss in marinated chicken from the fridge and begin to saute the chicken. Once chicken is fully cooked, remove from heat.
Add Asian slaw mix to a large bowl along with the chopped cilantro. Add in remaining slaw ingredients and toss until greens are fully coated.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!