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Chicken Wonton Tacos with Crunchy Slaw

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  • Author: Alice
  • 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:

  • 2 cups shredded cabbage (green or purple)

  • 1/2 cup shredded carrots

  • 1/4 cup chopped green onions

  • 1/4 cup cilantro, chopped (optional)

  • 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

  • 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.

  • 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.

  • 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.

  • Assemble the Tacos: Once wonton taco shells are baked and crispy, spoon the shredded chicken into each shell. Top with the crunchy slaw.

  • 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.

Find it online: https://homechineserecipes.com/chicken-wonton-tacos-with-crunchy-slaw/