Chicken Wonton Tacos with Asian Slaw Recipe

If you’re craving something that feels fun, fresh, and totally crave-worthy, then you’re going to love this Chicken Wonton Tacos with Asian Slaw Recipe. It’s one of those meals that instantly brightens up any weeknight dinner or casual get-together. Think crispy, golden wonton shells packed with tender, flavorful teriyaki chicken and topped with a refreshingly crunchy Asian slaw. Trust me, it’s fan-freaking-tastic, and once you make it, you’ll want to make it again and again.

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Ingredients & Why They Work

These ingredients come together to deliver big flavor with minimal fuss. From the marinated chicken to the homemade slaw dressing, each component adds texture or flavor that lifts the whole dish. When shopping, look for fresh ginger and garlic for the marinade, and don’t skip the wonton wrappers—they’re the real star for that crunch!

• Chicken breasts: Thin-sliced for quick cooking and perfect bite-sized pieces in the tacos.
• Teriyaki sauce: Brings that sweet-savory note that’s super tasty and pairs wonderfully with sesame and ginger.
• Sesame oil: Adds that unmistakable nutty aroma essential in Asian dishes.
• Soy sauce (low sodium): Keeps saltiness in check while enhancing umami flavors.
• Fresh garlic & ginger: Key aromatics that add brightness and depth.
• Coleslaw mix: Easy pre-shredded cabbage blend to save time while adding crispness.
• Green onions: Add fresh, mild onion flavor and crunch.
• Rice vinegar: Adds acidity to the slaw dressing to brighten the flavors.
• Honey: Balances acidity with sweetness in the slaw dressing.
• Wonton wrappers: Crispy shells perfect for holding the filling without overpowering it.
• Sweet chili sauce: A sweet and slightly spicy drizzle that elevates each mouthful.
• Sesame seeds: Add texture and visual appeal with a toasty note.
• Cilantro: Fresh herbaceous finish that cuts through the richness.

Make It Your Way

I love how flexible this Chicken Wonton Tacos with Asian Slaw recipe is. Whether you want it milder for the kids, pack extra heat, or even swap the chicken for shrimp or tofu, it all works beautifully. Plus, the toppings are wide open to your creativity—feel free to mix and match for your perfect bite.

• Protein Swap: I’ve made this with shrimp before, and it was just as delicious—just be careful not to overcook the shrimp during sautéing.
• Spice it Up: Add a dash of sriracha or toss some sliced jalapeños in your slaw for a spicy kick that wakes up your taste buds.
• Vegetarian Version: Firm tofu marinated the same way and pan-fried until crispy makes a great meat-free alternative.
• Seasonal Slaw: Try adding shredded carrots, red bell peppers, or even apple slices for crunch and color.

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

Step 1: Marinate the Chicken

Start by slicing your chicken breasts into thin strips—that quick cooking makes all the difference. Toss them in a bowl with teriyaki sauce, sesame oil, soy sauce, freshly minced garlic, and ginger. Cover the bowl, pop it in the fridge, and let the chicken soak up all those flavors for at least an hour. Sometimes I do it overnight if I’m prepping ahead, and the flavor really deepens.

Step 2: Make the Wonton Shells

Preheat your oven to 375°F. This little trick to make the wonton shells crispy taco cups is a game changer: flip a muffin tin upside down and gently press the wonton wrappers between two of the raised cup tops to form a “V”. Bake them for about 7-9 minutes and keep a close eye so they don’t brown too much. You may need to do this in batches depending on your oven size. Once crisp, set them aside—they’ll be your crunchy taco shells!

Step 3: Cook the Chicken

Heat a splash of olive oil in a large pan over medium heat. Remove your marinated chicken from the fridge and add it to the pan. Sauté for about 5-7 minutes, tossing often, until chicken is cooked through and caramelized in spots. It’s important not to overcrowd the pan so the chicken browns nicely instead of steaming. Once done, remove from heat.

Step 4: Toss Together the Asian Slaw

Dump the coleslaw mix into a large bowl, add chopped green onions, then whisk together sesame oil, rice vinegar, soy sauce, and honey in a small bowl for the dressing. Pour the dressing over the coleslaw and toss everything well until it’s nicely coated. This slaw adds the perfect crunchy, tangy contrast to the warm chicken.

Step 5: Assemble the Tacos

Grab a wonton shell, fill it with a generous layer of warm chicken, top with a good scoop of Asian slaw, then drizzle sweet chili sauce over the top. Sprinkle sesame seeds and freshly chopped cilantro for that gorgeous finishing touch. Repeat until all shells are filled—you’ll see just how addictive the combination is!

How to Serve Chicken Wonton Tacos with Asian Slaw Recipe

Garnishes

I’m all about keeping garnishes simple but impactful here. I use fresh cilantro because its brightness cuts through the rich chicken, and a sprinkle of toasted sesame seeds for a little crunch and visual appeal. Sometimes I add a lime wedge on the side for guests to squeeze over their tacos if they want an extra zing.

Side Dishes

This recipe pairs perfectly with lighter sides like steamed edamame, jasmine rice, or even a quick cucumber salad dressed with rice vinegar and sesame oil. If you’re feeling indulgent, sweet potato fries or garlic noodle salad are also fantastic companions.

Creative Ways to Present

For special occasions, I like to serve these chicken wonton tacos on a long platter lined with banana leaves or parchment paper. Adding small bowls of extra sauces like extra sweet chili, sriracha, or even a creamy peanut sauce lets everyone customize their tacos. It’s always a hit, especially for casual dinner parties or family nights.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do because this recipe is that good!), store the chicken and slaw separately in airtight containers. The wonton shells, however, lose their crispness quickly and are best eaten fresh.

Freezing

I haven’t frozen the assembled wonton tacos because they get soggy, but you can freeze the marinated raw chicken separately for up to 2 months. When you want to cook, thaw it overnight in the fridge, then cook as usual. The slaw is best fresh and shouldn’t be frozen.

Reheating

To reheat the cooked chicken, I prefer reheating gently on the stovetop over medium-low heat to keep it moist, adding a splash of water or a bit more teriyaki sauce if it seems dry. Avoid microwaving if you can, as it tends to dry out the chicken. Slaw stays best cold, so just toss fresh before serving.

FAQs

Final Thoughts

This Chicken Wonton Tacos with Asian Slaw Recipe is one of those meals that makes you smile with every bite—it’s fresh, crispy, tender, and bursting with flavor. I love how it brings a creative twist to taco night with simple ingredients you probably already have. If you’re looking for a dish that’s easy to make, fun to eat, and impressive enough for guests, this is your new go-to. Seriously, give it a shot and watch it become a family favorite. I can’t wait to hear what you think!

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