Chicken Wonton Tacos with Asian Slaw Recipe

If you’re craving something that’s fun to eat, bursting with flavor, and a little unexpected, you’re in the right place. This Chicken Wonton Tacos with Asian Slaw Recipe is a total game-changer. Imagine crispy wonton shells filled with juicy, teriyaki-marinated chicken, topped with a crunchy, tangy Asian slaw and drizzled with sweet chili sauce. It’s like taco night met Asian street food and they hit it off beautifully. Stick around because I’m sharing all my best tips to help you nail this recipe every time—you’re going to love how easy and delicious it is!

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Ingredients & Why They Work

The ingredients in this Chicken Wonton Tacos with Asian Slaw Recipe come together beautifully to balance savory, sweet, tangy, and fresh notes. I like to pick a good quality teriyaki sauce and fresh ginger to keep flavors vibrant. Shopping for fresh green onions and cilantro really lifts the slaw, and don’t skip the wonton wrappers—they’re key to that perfect crunch.

• Chicken breasts: Thinly sliced for quick, even cooking and easy bites in the tacos.
• Teriyaki sauce: Adds sweet umami richness, making the chicken flavorful.
• Sesame oil: Brings a toasty, nutty note that deepens the flavor profile.
• Low sodium soy sauce: Controls saltiness while adding savory depth.
• Fresh garlic and ginger: Classic Asian aromatics that keep flavors bright and fresh.
• Coleslaw mix: A convenient way to get crunchy cabbage and carrots without chopping.
• Green onions: Give a mild onion bite and vibrant color.
• Rice vinegar: Adds a gentle acidity to balance the sweetness.
• Honey: Sweetens the slaw dressing naturally and balances vinegar sharpness.
• Wonton wrappers: The crispy shell that elevates the taco experience.
• Sweet chili sauce: My top pick for a sweet-spicy finish and a bit of sticky goodness.
• Sesame seeds and cilantro: Little touches that add crunch and fresh herbal aroma.

Make It Your Way

This recipe feels like a perfect canvas—you can really dress it up or keep it simple. I love adding a little heat by mixing sriracha into the sweet chili sauce or swapping chicken for shrimp if I want something lighter. Honestly, it’s a recipe I fiddle with all the time based on what I have and who I’m cooking for.

• Variation: When I make this for friends who love spice, I stir some chili garlic sauce into the marinade for the chicken—totally elevates the heat without overpowering the dish.
• Vegetarian Option: Try marinated tofu or crispy tempeh for that same satisfying umami punch.
• Seasonal Twist: Add shredded carrots or thinly sliced radishes in the slaw to brighten it up during spring and summer.

Step-by-Step: How I Make Chicken Wonton Tacos with Asian Slaw Recipe

Step 1: Marinate the Chicken for Flavorful Juiciness

Start by slicing your chicken breasts thinly—this helps them cook faster and soak up the marinade evenly. Toss the chicken in a bowl or large ziplock bag along with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger. Then cover that up and let it hang out in your fridge for at least an hour. I usually prep this part the night before if I can, which really lets all the flavors mingle and develop.

Step 2: Craft Crispy Wonton Shells in a Jiffy

Preheat your oven to 375°F. Here’s a neat trick: flip a muffin tin upside down, and press your wonton wrappers into the spaces between two muffin cups to form a little “V” shape. Bake for about 7-9 minutes, but watch carefully—they brown fast and you want crisp golden edges, not burnt ones. Cooking in batches is totally normal here. This little step earns you irresistibly crisp taco shells without deep frying.

Step 3: Sauté the Chicken to Tender Perfection

Heat a splash of olive oil in a large pan over medium heat. Take your marinated chicken out of the fridge and cook it, tossing frequently so it cooks evenly and stays juicy. This usually takes about 6-8 minutes depending on how thinly you sliced your chicken. Once it’s no longer pink and smells incredible, remove the pan from heat.

Step 4: Toss Together the Asian Slaw

Dump your coleslaw bag and chopped green onions into a large bowl. In a smaller bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey to create a simple but balanced slaw dressing. Drizzle this over your veggies and toss everything gently — you want every bite to have that tangy-sweet crunch.

Step 5: Assemble Your Chicken Wonton Tacos with Asian Slaw Recipe

Gently fill your crispy wonton shells with a layer of the tender chicken, then top with a generous scoop of Asian slaw. Drizzle a little sweet chili sauce over everything, then sprinkle with toasted sesame seeds and chopped cilantro for freshness. Serve these babies right away while the shells are still crisp and the chicken warm!

How to Serve Chicken Wonton Tacos with Asian Slaw Recipe

Garnishes

I’m all about keeping things fresh and vibrant here. I always top with chopped cilantro and sprinkle on toasted sesame seeds for a little nutty crunch. Sometimes I add thinly sliced red chilies or a squeeze of lime juice if I want an extra zing. These small touches make the tacos feel restaurant-level special.

Side Dishes

These tacos pair so well with a cool cucumber salad or even some steamed edamame for an easy, healthy side. On casual nights, I love serving them alongside some sticky jasmine rice or simple fried rice to round out the meal.

Creative Ways to Present

For parties, I’ve served these on a long platter lined with banana leaves for a tropical vibe. You can also stack them in mini taco holders or arrange them around a small bowl of extra sweet chili sauce for dipping—it always gets people chatting and sharing. Presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

I usually keep the chicken and slaw separate in airtight containers to prevent sogginess. The wonton shells are best stored at room temperature in a sealed container to stay crisp. This way, when you’re ready to eat leftovers, everything feels fresh and delicious.

Freezing

The cooked chicken freezes well on its own—freeze in a single layer on a tray first, then transfer to a freezer bag to avoid clumping. I don’t recommend freezing the wonton shells or slaw since the texture doesn’t hold up. Thaw chicken overnight in the fridge before reheating.

Reheating

To keep the chicken juicy, gently reheat it in a skillet over medium heat with a splash of water or broth. Resist microwaving the shells—if they soften, just pop them back into a hot oven for a couple of minutes to get that crispiness back.

FAQs

Final Thoughts

This Chicken Wonton Tacos with Asian Slaw Recipe holds a special place on my weeknight dinner rotation—it’s just so fun and satisfying to eat, and it impresses every time without being complicated. If you want to shake up taco night or try something with vibrant Asian flavors that’s approachable and quick, give this recipe a go. Trust me, once you make it, it’ll become your go-to when you want a meal that feels a little festive but comes together with ease. Enjoy every crunchy, flavorful bite!

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