Description
These Chicken Wonton Tacos are crispy, sweet, and savory mini tacos made with golden fried wonton wrappers and tender chicken tossed in a flavorful stir fry sauce. Topped with crunchy cabbage, carrots, and fresh cilantro, they’re perfect for parties, appetizers, or fun weeknight dinners.
Ingredients
Scale
- 1 pound chicken breast, cut into small pieces
- ½ cup stir fry sauce
- ¼ cup sesame ginger dressing
- 2 tablespoons brown sugar
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 24 wonton wrappers
- Vegetable oil, for frying
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and fully cooked.
- In a small bowl, whisk together stir fry sauce, sesame ginger dressing, and brown sugar. Pour over the cooked chicken and simmer for 5 minutes, or until the sauce thickens and coats the chicken.
- Heat vegetable oil in a deep skillet to 350°F (175°C). Using tongs, carefully shape each wonton wrapper into a taco shape while frying until golden and crisp, about 1 minute per shell. Drain on paper towels.
- Fill each wonton taco shell with the chicken mixture. Top with shredded cabbage and carrots.
- Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy immediately for the best crunch!
Notes
- Use an upside-down muffin tin to help shape wonton wrappers into taco shells in the oven for a baked version.
- Swap chicken for shrimp or tofu for variation.
- For extra heat, add Sriracha or chili flakes to the sauce.
Nutrition
- Serving Size: 3 mini tacos
- Calories: 280
- Sugar: 7g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg