Why You’ll Love This Recipe
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Crispy and Crunchy: The wonton wrappers are baked to crispy perfection, providing the perfect vessel for the chicken and slaw.
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Fresh and Flavorful: The crunchy slaw adds a tangy, crunchy contrast to the savory chicken, making every bite exciting.
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Quick and Easy: This recipe comes together quickly, making it great for a weeknight dinner or a party appetizer.
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Customizable: You can adjust the seasoning and ingredients to suit your tastes, including adding extra toppings like avocado or cilantro.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
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1 lb chicken breast or thighs, cooked and shredded
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1 tablespoon olive oil
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1 teaspoon chili powder
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1 teaspoon garlic powder
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1/2 teaspoon cumin
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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2 tablespoons lime juice
For the Crunchy Slaw:
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2 cups shredded cabbage (green or purple)
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1/2 cup shredded carrots
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1/4 cup chopped green onions
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1/4 cup cilantro, chopped (optional)
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1/4 cup mayonnaise
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1 tablespoon rice vinegar
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1 teaspoon honey or maple syrup
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1 tablespoon lime juice
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Salt and pepper, to taste
For the Wonton Tacos:
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12 wonton wrappers (available in most grocery stores)
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Olive oil spray (for brushing or spraying wonton wrappers)
Directions
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Prepare the Chicken: In a pan, heat olive oil over medium heat. Season the chicken with chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Cook until the chicken is fully cooked and slightly browned, about 6-8 minutes per side (depending on the thickness of the chicken). Remove from heat and shred the chicken using two forks. Drizzle with lime juice and set aside.
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Make the Crunchy Slaw: In a large bowl, combine shredded cabbage, carrots, green onions, and cilantro (if using). In a separate small bowl, whisk together mayonnaise, rice vinegar, honey, lime juice, salt, and pepper. Pour the dressing over the slaw and toss until everything is well coated. Set aside in the fridge to chill.
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Prepare the Wonton Tacos: Preheat the oven to 375°F (190°C). Lightly spray or brush the wonton wrappers with olive oil on both sides. Place the wonton wrappers into a muffin tin, folding the edges so they create a taco shell shape. Bake for 8-10 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
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Assemble the Tacos: Once the wonton taco shells are crisp and golden, remove them from the oven. Spoon some shredded chicken into each wonton taco shell. Top with a generous scoop of the crunchy slaw.
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Serve: Garnish with extra cilantro, avocado slices, or a squeeze of lime, if desired. Serve immediately and enjoy!
Servings and Timing
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Servings: 4 (makes 12 tacos)
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Preparation Time: 10 minutes
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Cooking Time: 20 minutes
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Total Time: 30 minutes
Variations
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Vegan Option: Replace the chicken with roasted or sautéed vegetables like mushrooms, zucchini, or jackfruit for a plant-based version.
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Spicy: Add a few slices of jalapeños to the slaw or drizzle with spicy sriracha sauce for extra heat.
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Additional Toppings: Top with guacamole, shredded cheese, or a drizzle of sour cream for added creaminess.
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Different Proteins: You can also use ground beef, turkey, or shrimp in place of chicken.
Storage/Reheating
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Storage: Leftover chicken and slaw can be stored in separate airtight containers in the fridge for up to 2-3 days. The wonton shells should be stored in an airtight container to keep them crispy.
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Reheating: Reheat the chicken in a pan over medium heat for a few minutes. Crisp the wonton shells in the oven at 350°F (175°C) for 5 minutes if they lose their crunch.
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Freezing: The wonton taco shells can be frozen before baking. After assembling and stuffing, you can freeze the tacos individually, then bake from frozen when ready to serve.
FAQs
Can I use store-bought shredded chicken?
Yes, you can use rotisserie chicken or any pre-cooked chicken to save time.
How do I make these tacos spicier?
Add more chili powder or a bit of hot sauce to the chicken, or mix sriracha into the slaw for extra heat.
Can I use flour tortillas instead of wonton wrappers?
While flour tortillas can be used for taco shells, wonton wrappers provide a crispy, crunchy texture that’s key to the dish. If you prefer flour tortillas, consider cutting them into smaller rounds and crisping them up in the oven or skillet.
Can I make these tacos ahead of time?
The chicken and slaw can be made in advance, but it’s best to assemble the tacos just before serving to keep the wonton shells crispy.
Are these tacos gluten-free?
Wonton wrappers typically contain gluten, but you can find gluten-free wonton wrappers at specialty stores if needed.
Conclusion
Chicken Wonton Tacos with Crunchy Slaw are a fun and flavorful twist on traditional tacos, combining crispy wonton shells, savory chicken, and a refreshing, tangy slaw. They’re easy to make, customizable, and perfect for any occasion. Whether you’re looking for a unique dinner or an appetizer for a gathering, these tacos are sure to impress. Enjoy the crunch and the flavor in every bite!
Chicken Wonton Tacos with Crunchy Slaw
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Chicken Wonton Tacos with Crunchy Slaw combine crispy wonton wrappers, savory chicken, and a refreshing slaw. These fusion tacos are a fun, flavorful dish that’s easy to make and customizable. Perfect for a quick dinner or a unique appetizer, these tacos bring a crunchy, creamy, and tangy experience in every bite.
Ingredients
For the Chicken:
-
1 lb chicken breast or thighs, cooked and shredded
-
1 tablespoon olive oil
-
1 teaspoon chili powder
-
1 teaspoon garlic powder
-
1/2 teaspoon cumin
-
1/2 teaspoon smoked paprika
-
Salt and pepper, to taste
-
2 tablespoons lime juice
For the Crunchy Slaw:
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2 cups shredded cabbage (green or purple)
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1/2 cup shredded carrots
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1/4 cup chopped green onions
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1/4 cup cilantro, chopped (optional)
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1/4 cup mayonnaise
-
1 tablespoon rice vinegar
-
1 teaspoon honey or maple syrup
-
1 tablespoon lime juice
-
Salt and pepper, to taste
For the Wonton Tacos:
-
12 wonton wrappers (available in most grocery stores)
- Olive oil spray (for brushing or spraying wonton wrappers)
Instructions
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Prepare the Chicken: Heat olive oil in a pan over medium heat. Season chicken with chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Cook for 6-8 minutes per side until browned. Shred the chicken and drizzle with lime juice. Set aside.
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Make the Crunchy Slaw: In a bowl, combine shredded cabbage, carrots, green onions, and cilantro (optional). In a small bowl, whisk together mayonnaise, rice vinegar, honey, lime juice, salt, and pepper. Pour dressing over slaw and toss to combine. Chill until ready to use.
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Prepare the Wonton Tacos: Preheat the oven to 375°F (190°C). Spray wonton wrappers with olive oil and place them into a muffin tin to form taco shells. Bake for 8-10 minutes, or until golden and crispy.
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Assemble the Tacos: Once wonton taco shells are baked and crispy, spoon the shredded chicken into each shell. Top with the crunchy slaw.
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Serve: Garnish with cilantro, avocado slices, or a squeeze of lime. Serve immediately and enjoy!
Notes
Spicy: Add a few slices of jalapeños to the slaw or drizzle with spicy sriracha sauce for added heat.Vegan Option: Replace the chicken with roasted or sautéed vegetables like mushrooms, zucchini, or jackfruit for a plant-based version.Protein Alternatives: Use ground beef, turkey, or shrimp instead of chicken.Gluten-Free: Look for gluten-free wonton wrappers if necessary.Storage: Store leftover chicken and slaw in separate airtight containers for up to 2-3 days. The wonton shells should be stored separately to keep them crispy.
