Chicken Wonton Tacos with Asian Slaw Recipe

If you’re craving something that packs a punch with crispy, savory, and fresh flavors, you’re in for a treat with this Chicken Wonton Tacos with Asian Slaw Recipe. It’s one of those dishes that feels fancy but comes together easily on a weeknight, and trust me, you’ll want to make this again and again. Imagine tender chicken with hoisin and ginger nestled inside crispy wonton shells, topped with a bright Asian slaw and drizzled with sweet chili sauce—absolute magic in every bite!

this Recipe

Ingredients You’ll Need

I love how these ingredients come together to give you layers of flavor and texture, and most of them are pantry staples or easy to find. When shopping, look for fresh ginger and crisp wonton wrappers for the best results.

• Chicken breasts: Diced finely so it cooks quickly and fits perfectly in your taco bites.
• Hoisin sauce: This is your secret weapon—sweet, tangy, and slightly smoky, it really amplifies the chicken’s flavor.
• Sesame oil: Use toasted sesame oil for that nutty depth in both chicken and slaw.
• Soy sauce: Adds salty umami balance—opt for low-sodium if you’re watching salt.
• Garlic and fresh ginger: Fresh is best here; they brighten and deepen the Asian flavor profile.
• Coleslaw mix: The prep work’s done for you with a bag of coleslaw mix, plus extra green onions for a fresh pop.
• Rice vinegar & honey: Together, they create the perfect slaw dressing—tangy yet subtly sweet.
• Wonton wrappers: These bake up crisp and create the perfect handheld taco “shell.”
• Sweet chili sauce: A drizzle of this adds just the right amount of sweet heat.
• Cilantro & sesame seeds: Fresh herbs and a little crunch are the finishing touches that make it shine.

Variations

One of the things I adore about this Chicken Wonton Tacos with Asian Slaw Recipe is how easily you can tweak it. Whether it’s adding your favorite spice or switching up the slaw, your kitchen, your rules!

• Spicy twist: I sometimes add a teaspoon of Sriracha to the chicken marinade if I want a bit more kick—my family loves the extra heat.
• Vegetarian option: Swap out chicken for crispy tofu cubes marinated in the same sauce for a plant-based version that’s just as tasty.
• Low-carb alternative: Use large lettuce leaves instead of wonton wrappers for a refreshing, lighter take that still fills you up.
• Seasonal slaw swaps: In cooler months, I mix in shredded brussels sprouts or kale for a heartier crunch.

How to Make Chicken Wonton Tacos with Asian Slaw Recipe

Step 1: Get those wonton shells crispy and perfect

This is one of those steps that really sets your tacos apart. Preheat your oven to 375°F and lightly spray or brush the wonton wrappers with oil. Then drape them over the edges of a 9×13 baking dish to form little bowls. Pop them in the oven for about 7-8 minutes, but watch them closely—they can go from perfectly golden to burnt quickly. Once you pull them out, carefully separate the shells while they’re still warm and flexible. Then bake for another 7-8 minutes until they’re golden and wonderfully crisp. Your taco shells should be sturdy enough to hold all those tasty fillings without falling apart.

Step 2: Marinate and cook the chicken

While the shells are baking, toss your diced chicken breasts in a bowl with hoisin sauce, sesame oil, soy sauce, minced garlic, and fresh ginger. I love this marinade because it’s quick but packs tons of flavor that soaks into every bite. Heat a large skillet over high heat and cook the chicken for about 7-8 minutes, tossing frequently, until it’s cooked through and slightly caramelized. This step is crucial to get the slightly sticky, delicious coating on the chicken that balances the fresh slaw perfectly.

Step 3: Toss together the crunchy Asian slaw

I keep it simple here—a bag of coleslaw mix works wonderfully. Mix it together with sliced green onions, sesame oil, rice vinegar, soy sauce, and honey. This slaw is crisp, tangy, and just a little sweet, which offsets the savory chicken beautifully. The dressing is light enough not to soggify the wonton shells but flavorful enough to make you crave the next bite.

Step 4: Assemble your Chicken Wonton Tacos with Asian Slaw

Fill each crispy wonton shell with a spoonful of that warm, saucy chicken, then top with a generous helping of Asian slaw. A drizzle of sweet chili sauce adds just the right touch of heat and sweetness, while sprinkles of fresh cilantro and toasted sesame seeds bring it all home. This is honestly one of my favorite parts—layering the ingredients feels like creating little works of edible art that everyone will go crazy for.

How to Serve Chicken Wonton Tacos with Asian Slaw Recipe

Garnishes

I’m always reaching for fresh cilantro and toasted sesame seeds as my go-to garnishes—they add a bright, herbal note and a little visual pop. Sometimes, I add a few thinly sliced fresh red chilies for extra heat or a wedge of lime on the side for a citrusy zing that pairs so well with the savory-sweet flavors.

Side Dishes

These tacos shine on their own, but I love serving them alongside steamed jasmine rice or a light cucumber salad to keep things fresh and balanced. Crunchy edamame or quick pickled veggies also make great companions that bring some variety to the table.

Creative Ways to Present

For parties, I arrange these Chicken Wonton Tacos with Asian Slaw on a large platter with small bowls of sweet chili sauce, extra cilantro, and sesame seeds so guests can customize their bites. Another fun idea I’ve tried is serving them in colorful mini cupcake liners to keep the shells from tipping over—a simple trick that makes them super easy to handle at casual gatherings.

Make Ahead and Storage

Storing Leftovers

I keep leftover cooked chicken in an airtight container in the fridge, where it stays good for about 3-4 days. The slaw is best stored separately to keep it crisp, and I usually make fresh wonton shells if I have time because they lose their crunch quickly once assembled.

Freezing

I’ve frozen the cooked chicken mixture without any problem, just be sure to cool it completely before freezing in freezer-safe bags or containers. It freezes well for up to 3 months. I don’t recommend freezing the assembled tacos since the wontons get soggy when thawed.

Reheating

When reheating leftovers, I prefer tossing the chicken back in a hot skillet just until warmed through to keep its texture nice and saucy. If you saved the wonton shells, re-crisp them in the oven at 350°F for a few minutes before assembling again.

FAQs

Final Thoughts

This Chicken Wonton Tacos with Asian Slaw Recipe holds a special spot in my kitchen rotation because it’s easy to make but feels so special—great for weeknights when you want something fun without fuss. I love the contrast of textures and flavors, and my family goes crazy for how vibrant and fresh it tastes. Give it a try—you’ll be surprised how fast these tacos disappear! And once you start making this at home, it’ll probably become one of your favorite quick dinners too.

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