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Crispy Chicken Wonton Tacos

Crispy Chicken Wonton Tacos

Crispy Chicken Wonton Tacos are a fantastic fusion dish, blending the crunch of a wonton shell with the savory goodness of seasoned chicken taco filling. This recipe offers a quick, delicious, and incredibly satisfying way to bring a gourmet twist to your weeknight meals, perfect for impressing guests or simply treating yourself to something special.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Appetizer, Main Course
Cuisine: Asian-American, Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Wonton Shells
  • 36 square wonton wrappers (standard size, typically found in the refrigerated section of your grocery store)
  • 2-3 tablespoons vegetable oil (or canola oil) for frying
For the Chicken Filling
  • 1 pound boneless, skinless chicken breast or thighs finely diced (about ½-inch pieces)
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper finely diced
  • 1 green bell pepper finely diced
  • 1 packet (1 ounce) taco seasoning mix (or 2 tablespoons homemade taco seasoning)
  • ½ cup chicken broth (low sodium preferred)
  • 1 teaspoon lime juice
For the Creamy Sriracha Drizzle (Optional but highly recommended)
  • ½ cup mayonnaise (full-fat or light)
  • 2 tablespoons sriracha sauce (adjust to your spice preference)
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup (optional, for sweetness balance)
For Toppings
  • ½ cup shredded lettuce (iceberg or romaine works well)
  • ½ cup diced tomatoes
  • ¼ cup chopped fresh cilantro
  • ¼ cup crumbled cotija cheese or shredded Monterey Jack cheese
  • Sliced jalapeños (fresh or pickled), optional
  • Sour cream or plain Greek yogurt optional

Equipment

  • Mini muffin tin
  • Wire cooling rack
  • Large skillet or non-stick pan
  • Small Bowl

Method
 

  1. ### Prepare the Wonton Shells:
  2. **Preheat Oven:** Preheat your oven to 375°F (190°C).
  3. **Shape Wontons:** Lightly brush both sides of each wonton wrapper with vegetable oil. Gently press each wrapper into the cups of a mini muffin tin, shaping them to form small taco shells. Alternatively, you can drape them over the rungs of an upside-down wire cooling rack placed over a baking sheet, allowing them to bake into a taco shape as well.
    36 square wonton wrappers, 2-3 tablespoons vegetable oil
  4. **Bake Until Crispy:** Bake for 8-10 minutes, or until the wonton shells are golden brown and crispy. Keep a close eye on them as they can burn quickly. Remove from the oven and carefully transfer to a wire rack to cool completely. They will crisp up further as they cool.
  5. ### Cook the Chicken Filling:
  6. **Sauté Aromatics:** Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and diced bell peppers and cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly tender.
    1 tablespoon olive oil, 1 small onion, 2 cloves garlic, 1 red bell pepper, 1 green bell pepper
  7. **Cook Chicken:** Add the finely diced chicken to the skillet. Cook, stirring frequently, breaking up any clumps, until the chicken is cooked through and no longer pink, about 5-7 minutes.
    1 pound boneless, skinless chicken breast or thighs
  8. **Season and Simmer:** Stir in the taco seasoning mix until the chicken and vegetables are well coated. Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low and let it cook for 5-7 minutes, or until the liquid has mostly absorbed and the mixture has thickened. Stir in the lime juice. Taste and adjust seasoning if needed. Remove from heat.
    1 packet (1 ounce) taco seasoning mix, ½ cup chicken broth, 1 teaspoon lime juice
  9. ### Prepare the Creamy Sriracha Drizzle:
  10. In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, and honey (if using) until smooth and well combined. Set aside. If the sauce is too thick, add a tiny splash of water or milk to reach your desired consistency.
    ½ cup mayonnaise, 2 tablespoons sriracha sauce, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup
  11. ### Assemble the Crispy Chicken Wonton Tacos:
  12. Line up your crispy wonton shells.
  13. Spoon a generous amount of the warm chicken filling into each wonton shell.
  14. Top with shredded lettuce, diced tomatoes, and fresh cilantro.
    ½ cup shredded lettuce, ½ cup diced tomatoes, ¼ cup chopped fresh cilantro
  15. Sprinkle with cotija cheese or Monterey Jack cheese.
    ¼ cup crumbled cotija cheese or shredded Monterey Jack cheese
  16. Drizzle generously with the creamy sriracha sauce.
  17. Add sliced jalapeños or a dollop of sour cream if desired.
    Sliced jalapeños, Sour cream or plain Greek yogurt
  18. ### Serve Immediately:
  19. Serve your Crispy Chicken Wonton Tacos immediately while the wonton shells are at their crispiest. Enjoy!

Notes

These tacos are perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Store wonton shells separately from filling to maintain crispness.
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