I can still remember the first time I tried something similar to chicken wonton tacos. My best friend Sarah’s mom made them for a sleepover, and I was instantly hooked. The crispy crunch of the wonton with the savory chicken filling was a flavor explosion I’d never experienced before.
It felt like such a fun and unexpected way to eat a taco, and I loved the Asian-inspired twist. I remember thinking, “This is the coolest meal ever!” From that moment on, I knew I had to learn how to make something similar myself.
Now, years later, I’ve perfected my own version, and it brings back those happy memories every time I make it. It’s a dish that always makes me smile, and I love sharing it with friends and family. I actually got the inspiration for the chicken from Dolly Parton’s casserole recipe that I saw on Cook Reel—it’s all about easy and delicious comfort food!
Why you’ll love this Crispy Chicken Wonton Tacos
- These crispy chicken wonton tacos are a fun, easy, and delicious twist on traditional tacos, perfect for a quick weeknight meal or a party appetizer.
- The crispy wonton shells add a satisfying crunch that complements the tender, flavorful shredded chicken filling.
- You can customize the toppings to your liking, making this recipe a versatile option for everyone.
- These tacos are incredibly simple to make, using readily available ingredients and requiring minimal cooking time.
- The Asian-inspired flavors create a unique and exciting taste experience.
- These chicken wonton tacos are always a crowd-pleaser and are sure to impress your family and friends.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 24 wonton wrappers
- 2 tablespoons melted butter or olive oil
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- 1/4 cup sour cream or Greek yogurt
- Optional: Salsa, guacamole, cilantro
Directions
Step 1
Chicken wonton tacos makes every moment feel lush. Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
Step 2
In a medium skillet, heat olive oil over medium heat. Add chicken breasts and season with garlic powder, onion powder, chili powder, salt, and pepper. Cook until chicken is cooked through, about 6-8 minutes per side. Let cool slightly, then shred with two forks.
Step 3
Brush both sides of each wonton wrapper with melted butter or olive oil. Gently press each wonton wrapper into the muffin tin cups, forming a taco shell shape.
Step 4
Bake for 8-10 minutes, or until the wonton wrappers are golden brown and crispy. Watch carefully to prevent burning.
Step 5
Remove wonton shells from the muffin tin and let cool slightly.
Step 6
Fill each crispy wonton taco shell with shredded chicken. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. Add salsa, guacamole, or cilantro if desired.
Step 7
Serve immediately and enjoy your chicken wonton tacos!
Variations, pairings, and serving ideas
Variations
There are so many ways to customize these chicken wonton tacos! For a vegetarian option, you could use seasoned tofu or black beans instead of chicken. You could also add different spices to the chicken, such as cumin or smoked paprika, for a different flavor profile.
Another fun variation is to use different types of cheese. Monterey Jack or pepper jack would add a delicious twist. You could even try using different sauces, like a spicy mayo or a sweet chili sauce, to drizzle over the tacos.
Consider using ground turkey or chicken for a different texture. You can also experiment with different vegetables, like shredded carrots or bell peppers, to add more nutrients and flavor to the filling.
Pairings
These chicken wonton tacos are fantastic served with a side of Mexican rice and beans for a complete and satisfying meal. A simple salad with a light vinaigrette also complements the richness of the tacos.
For a party, consider serving them alongside other appetizers like guacamole and chips, or a cheese and veggie platter. A refreshing drink, such as iced tea or lemonade, is the perfect accompaniment.
Looking for more Asian-inspired dishes? These crispy tacos would pair wonderfully with spring rolls or a quick noodle stir-fry. You can find inspiration for similar recipes on sites like Cook Reel—check out this easy mini apple pies recipe here!
Serving ideas
For a casual presentation, arrange the chicken wonton tacos on a platter and let everyone customize their own with the toppings. You can also serve them in individual bowls for a more formal setting.
Garnish with fresh cilantro or a sprinkle of sesame seeds for an extra touch of flavor and visual appeal. A squeeze of lime juice also adds a bright and zesty finish.
Serve immediately after assembling to prevent the wonton shells from becoming soggy. For a fun and interactive experience, set up a taco bar with all the ingredients and let your guests create their own masterpieces. You can also add a dollop of homemade salsa—learn how to make your own amazing salsa at Cook Reel!
Storage and make-ahead tips
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. It’s best to store the chicken separately from the wonton shells to prevent them from becoming soggy.
If you have leftover toppings, store them in separate containers in the refrigerator. Avoid freezing the assembled tacos, as the wonton shells will lose their crispness.
To reheat the chicken, microwave it for a minute or two, or heat it in a skillet over medium heat until warmed through. You can also re-crisp the wonton shells in the oven for a few minutes before assembling the tacos.
Make-ahead
You can prepare the shredded chicken up to 2 days in advance and store it in the refrigerator. The wonton shells can be made a few hours ahead of time and stored in an airtight container at room temperature.
Chop the vegetables and prepare any sauces ahead of time to save even more time on the day of serving. When you’re ready to assemble the tacos, simply reheat the chicken and assemble the tacos with your favorite toppings.
This recipe is also great for meal prepping! You can portion out the chicken and vegetables into individual containers for quick and easy lunches throughout the week. Just add the crispy wonton shells and your favorite toppings when you’re ready to eat.
Common mistakes when making Crispy Chicken Wonton Tacos
- Overcrowding the skillet: Make sure to cook the chicken in batches to avoid overcrowding the skillet, which can result in uneven cooking.
- Burning the wonton shells: Keep a close eye on the wonton shells while they’re baking, as they can burn quickly.
- Using too much filling: Don’t overfill the wonton shells, as this can make them difficult to handle and more likely to break.
- Not drying the chicken thoroughly: Before seasoning the chicken, pat it dry with paper towels to help it brown properly in the skillet.
- Assembling the tacos too far in advance: Assemble the tacos just before serving to prevent the wonton shells from becoming soggy.
Final notes
These crispy chicken wonton tacos are such a fun and versatile dish that you can easily adapt to your own tastes and preferences. Don’t be afraid to experiment with different flavors and toppings to create your own signature version!
Whether you’re making them for a quick weeknight dinner or a party with friends, these tacos are sure to be a hit. So gather your ingredients, get creative in the kitchen, and enjoy the delicious results.
Remember to have fun and don’t stress about perfection! Cooking should be an enjoyable experience, and these chicken wonton tacos are a great way to get creative and share a delicious meal with the people you love.
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Crispy Chicken Wonton Tacos
These crispy chicken wonton tacos are a fun and delicious twist on traditional tacos. Crispy wonton shells are filled with flavorful shredded chicken and topped with your favorite taco toppings. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer!
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 24 wonton wrappers
- 2 tablespoons melted butter or olive oil
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- 1/4 cup sour cream or Greek yogurt
- Optional: Salsa, guacamole, cilantro
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- In a medium skillet, heat olive oil over medium heat. Add chicken breasts and season with garlic powder, onion powder, chili powder, salt, and pepper. Cook until chicken is cooked through, about 6-8 minutes per side. Let cool slightly, then shred with two forks.
- Brush both sides of each wonton wrapper with melted butter or olive oil. Gently press each wonton wrapper into the muffin tin cups, forming a taco shell shape.
- Bake for 8-10 minutes, or until the wonton wrappers are golden brown and crispy. Watch carefully to prevent burning.
- Remove wonton shells from the muffin tin and let cool slightly.
- Fill each crispy wonton taco shell with shredded chicken. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. Add salsa, guacamole, or cilantro if desired.
- Serve immediately and enjoy your crispy chicken wonton tacos!
Notes
For extra crispy wonton shells, bake them on a wire rack instead of in a muffin tin. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Assemble the tacos just before serving to prevent the wonton shells from becoming soggy. Add black beans or corn to the chicken filling for extra flavor and texture. For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg