Crispy Chicken Wonton Tacos
Crispy Chicken Wonton Tacos are a fun and tasty twist on classic tacos, combining crunchy wonton wrappers with juicy, seasoned chicken. Each bite is a perfect mix of textures—the crispiness…
By Emily
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Reading time: 6 min
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Crispy Chicken Wonton Tacos are a fun and tasty twist on classic tacos, combining crunchy wonton wrappers with juicy, seasoned chicken. Each bite is a perfect mix of textures—the crispiness of the wonton shell and the tender, flavorful chicken inside make these tacos super satisfying. They’re small enough to pop in your mouth but big enough to fill you up and keep you coming back for more.
I love making these for casual dinners or parties because they’re easy to eat and always a hit with both kids and grown-ups. The best part is how quick they come together, especially if you have pre-cooked chicken ready to go. I like to add a simple slaw or some fresh veggies on top to brighten up the flavors and give a nice crunch, but they’re tasty enough to enjoy plain too.
These crispy chicken wonton tacos remind me of lively evenings with friends—snacking, chatting, and passing around plates for everyone to grab their share. They’re great for sharing and make any meal feel a little more special without much fuss. If you want a meal that’s crunchy, satisfying, and easy to make, this one’s definitely worth giving a try.
Key Ingredients & Substitutions
Wonton wrappers: These create the crispy taco shells. If you can’t find wonton wrappers, use small tortillas or spring roll wrappers as alternatives for frying.
Shredded chicken: Rotisserie chicken works great for its flavor and convenience. You can also use leftover cooked chicken or even shredded turkey.
Cabbage slaw: Napa cabbage offers a mild crunch, but green cabbage or a mix works well too. Purple cabbage adds nice color and a bit of extra texture.
Mayonnaise and rice vinegar: These make the slaw creamy and tangy. For a lighter option, try Greek yogurt or a dash of lime juice instead.
Soy sauce and sesame oil: Essential for that Asian-inspired kick. If you need gluten-free options, tamari soy sauce is a good substitute.
How Do You Make Crispy Wonton Shells Without Breaking Them?
Frying wonton wrappers into taco shapes can be tricky but these tips help keep them crisp and perfectly shaped:
- Fold the wrappers gently to form a taco shape by pinching opposite corners together without creasing too hard.
- Heat oil to the right temperature (around 350°F). Oil that’s too cool will make the shells greasy, too hot will burn them quickly.
- Carefully place the shaped wrappers into the hot oil and fry just 1-2 minutes until golden brown. Flip if needed for even frying.
- Remove with a slotted spoon and drain on paper towels immediately to keep them crisp.
- Use the shells right away—they will soften if left out too long due to moisture.
Equipment You’ll Need
- Deep skillet or pot – big enough for frying wonton shells safely in oil.
- Thermometer – helps keep oil at the perfect 350°F for crispy, not greasy, shells.
- Slotted spoon or tongs – easy to flip and remove wonton shells from hot oil.
- Mixing bowls – for marinating chicken and mixing the cabbage slaw.
- Paper towels – to drain excess oil and keep wonton shells crispy.
Flavor Variations & Add-Ins
- Swap chicken for crispy tofu or shrimp for a vegetarian or seafood twist that pairs well with the slaw.
- Add shredded carrots or thinly sliced radishes to the slaw for extra crunch and color.
- Mix a little Sriracha or chili garlic sauce into the mayo for a spicy slaw kick.
- Top tacos with chopped peanuts or cashews for a nutty crunch and extra texture.
Crispy Chicken Wonton Tacos
Ingredients You’ll Need:
For the Wonton Shells and Chicken Filling:
- 20 wonton wrappers
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey (small drizzle for marinade)
- Vegetable oil (for frying)
For the Cabbage Slaw:
- 2 cups shredded napa cabbage (or green cabbage)
- ½ cup shredded purple cabbage
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ cup mayonnaise
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Pinch of salt
For Garnish and Serving:
- 1 teaspoon toasted sesame seeds
- Lime wedges
- Optional: Sriracha or chili sauce for extra heat
- Optional: Extra chopped green onions or cilantro
Time Needed:
This recipe takes about 15 minutes of prep and assembly time plus around 10 minutes for frying the wonton shells. Total time needed is approximately 25–30 minutes, perfect for a quick and delicious meal.
Step-by-Step Instructions:
1. Prepare the Chicken Filling:
In a medium bowl, mix the cooked shredded chicken with soy sauce, minced garlic, grated ginger, and a little honey. Stir well and let it marinate for 10 minutes while you prepare the other ingredients.
2. Make the Cabbage Slaw:
In a separate bowl, combine the shredded napa and purple cabbage, green onions, and cilantro. Add the mayonnaise, rice vinegar, honey, sesame oil, and a pinch of salt. Toss until everything is well coated. Refrigerate until ready to use.
3. Shape and Fry the Wonton Shells:
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Take one wonton wrapper at a time, fold it gently by pinching opposite corners together to form a taco shell. Carefully place the shaped wonton in the hot oil and fry for 1-2 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining wrappers.
4. Assemble the Tacos:
Fill each crispy wonton shell with a spoonful of the marinated chicken, then top generously with cabbage slaw.
5. Garnish and Serve:
Drizzle some soy sauce or a tangy hoisin-like sauce over the tacos. Sprinkle toasted sesame seeds and extra chopped green onions or cilantro on top. Serve the tacos on a platter with lime wedges and optional Sriracha or chili sauce for some heat.
6. Enjoy!
Eat the tacos immediately while the shells are still crispy for the best taste and texture.
Can I Use Frozen Wonton Wrappers for This Recipe?
Yes! Just make sure to thaw them completely at room temperature or in the fridge before folding and frying to prevent tearing or uneven cooking.
Can I Bake the Wonton Shells Instead of Frying?
Absolutely! Brush the folded wonton shells lightly with oil and bake at 375°F (190°C) for 8-10 minutes until golden and crispy. They won’t be quite as crunchy as fried but still delicious.
How Should I Store Leftover Tacos?
Because the shells will lose crispiness, it’s best to store the filling and slaw separately in airtight containers in the fridge for up to 3 days. Reassemble and fry fresh wonton shells when ready to enjoy again.
Can I Make This Recipe Spicier?
Sure! Mix some Sriracha or chili garlic sauce into the slaw or drizzle it over the assembled tacos. You can also add sliced jalapeños or a pinch of cayenne powder to the chicken marinade for extra heat.
