Crispy Chicken Wonton Tacos
Enjoy the snap of golden wonton shells filled with savory chicken and cool slaw, perfect for dinner or entertaining.
Ingredients
Wonton Taco Shells
- 12 units wonton wrappers Use round wrappers if you prefer a flatter taco.
- Vegetable oil as needed for frying Canola, peanut, or any high-heat oil preferred.
Filling
- 1 pound cooked chicken, shredded or finely chopped Rotisserie chicken is a time-saver; shredded turkey works too.
- 1/2 cup mayonnaise Use Greek yogurt for a lighter option.
- 2 tablespoons sriracha or chili sauce Adjust for heat or swap with sweet chili for milder flavor.
- 1 cup shredded cabbage Green or purple; napa cabbage is great for a softer slaw.
- 1 small carrot, julienned Adds sweetness and color.
- 2 cloves garlic, minced Garlic powder is an okay substitute in a pinch.
- 1 teaspoon sesame oil Olive oil is fine but different.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 unit lime Juice brightens the filling.
Optional Garnishes
- to taste sliced green onions
- to taste chopped cilantro
- to taste sesame seeds
- to taste avocado slices
Instructions
Prepare the Filling
- In a bowl, combine shredded chicken, mayonnaise, sriracha, soy sauce, minced garlic, sesame oil, and lime juice. Taste and adjust salt, acidity, or heat.
Make the Slaw
- Toss cabbage and carrot with a pinch of salt and a squeeze of lime. Let it sit for a few minutes to soften.
Shape the Wontons
- Lay a wonton wrapper on a clean surface. Lightly brush about a 2-inch wide strip of oil along the center, fold in half to form a taco shell, and gently press the edges.
Heat Oil
- Pour oil into a heavy skillet to a depth of about 1/4 inch. Heat over medium-high until shimmering but not smoking.
Fry Shells
- Carefully place shaped wonton shells in the oil and fry 30–45 seconds per side until golden and crisp. Drain on paper towels.
Assemble Tacos
- Spoon a tablespoon or two of the chicken filling into each wonton taco, top with slaw, and sprinkle with garnishes.
Serve Immediately
- Enjoy the contrast of warm filling and crisp shell right away.
Notes
Store filling separate in an airtight container for up to 3 days. Fried shells best enjoyed fresh but can be kept in a sealed container with a paper towel.