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Asian Chicken Wonton Tacos

Asian Chicken Wonton Tacos
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Asian Chicken Wonton Tacos combine crispy wonton wrappers with savory Asian-spiced chicken, fresh crunchy slaw, and a creamy spicy mayo drizzle. Quick and easy to prepare, these tacos deliver a perfect balance of textures and flavors, ideal for weeknight dinners, casual gatherings, or party appetizers. Customizable to suit various dietary preferences, they offer a delightful fusion of Asian and taco-inspired cuisine.

Ingredients

Scale

Wonton Shells

  • Wonton wrappers (enough for desired tacos)
  • Sesame oil (for brushing)

Chicken Filling

  • 1 lb boneless chicken breast or thighs, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cooking oil (vegetable or canola)
  • 2 green onions, sliced (plus extra for garnish)

Slaw

  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions
  • 1 tbsp rice vinegar
  • Pinch of salt

Spicy Mayo Drizzle

  • 1/4 cup mayonnaise
  • 1–2 tsp sriracha (adjust to taste)

Optional Toppings

  • Chopped cilantro
  • Toasted sesame seeds
  • Sliced radishes
  • Toasted peanuts or crispy fried onions (for extra crunch)

Instructions

  1. Prepare the Wonton Shells: Preheat your oven to 375°F (190°C). Lightly brush wonton wrappers with sesame oil and gently press them into a mini muffin tin or shape on a baking tray to form taco shells. Bake for 8-10 minutes or until golden and crisp. Remove and set aside to cool completely.
  2. Cook and Season the Chicken: Heat cooking oil in a pan over medium heat. Add minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes. Add diced chicken and sauté until fully cooked and lightly browned, around 6-8 minutes. Pour in soy sauce and drizzle sesame oil; stir well to coat. Remove from heat and let rest briefly.
  3. Make the Slaw: In a bowl, combine shredded cabbage, shredded carrots, and sliced green onions. Toss with rice vinegar and a pinch of salt to create a crisp, tangy slaw that complements the chicken.
  4. Prepare the Spicy Mayo: In a small bowl, mix mayonnaise with sriracha sauce until well combined. Adjust the amount of sriracha depending on your preferred spice level.
  5. Assemble Your Tacos: Fill each cooled wonton shell generously with the savory chicken mixture, top with a heap of fresh slaw, and drizzle with the spicy mayo. Garnish with your choice of chopped cilantro, toasted sesame seeds, sliced radishes, or other toppings for extra flavor and texture.

Notes

  • Do not overcrowd the pan when cooking chicken to ensure a good sear and avoid steaming; cook in batches if necessary.
  • Use fresh garlic and ginger for the best aroma and flavor.
  • Make sure wonton shells are fully cooled before filling to maintain crispiness.
  • Customize the spice level by adjusting the sriracha amount in the mayo.
  • Double the recipe for larger gatherings since these tacos are popular and easy to share.
  • Store chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Keep wonton shells at room temperature sealed to avoid sogginess.
  • Freeze cooked chicken up to 2 months; do not freeze slaw or wonton shells as texture will be affected.
  • Reheat chicken gently and briefly crisp wonton shells in the oven before assembling.

Nutrition

Keywords: Asian Chicken Wonton Tacos, quick chicken tacos, Asian fusion tacos, crispy wonton shells, savory chicken tacos, spicy mayo tacos, weeknight dinner recipes, gluten-free taco alternative

Find it online: https://recipesemilly.com/asian-chicken-wonton-tacos/