Crispy Chicken Wonton Tacos: Easy Asian-Fusion Taco Recipe

These Chicken Wonton Tacos are an easy, restaurant-style mashup you can make at home. Tender, garlicky honey-teriyaki chicken fills crisp baked wonton shells and is topped with a bright, lime-spiked coleslaw for a crunchy, handheld meal.

If you enjoy Applebee’s version of chicken wonton tacos or simply want a fresh twist on taco night, this recipe is a great choice. Wonton wrappers are baked until crisp, then filled with bite-sized chicken pieces tossed in a sweet-savory teriyaki-soy marinade. A crunchy coleslaw dressed with lime and sesame oil adds brightness, and sweet chili sauce on the side gives a touch of heat and sweetness.

I first made these using leftover Asian cabbage slaw and loved the texture and flavor it added—making the tacos faster and even more satisfying. Now they’re a household favorite: simple, customizable, and fun to serve for weeknights or casual gatherings.

Why you’ll love this chicken wonton tacos recipe

• Fresh and fun. It’s an easy way to change up dinner with familiar ingredients and bold, balanced flavors.
• Simple ingredients. Most items are pantry staples, and you can use a store-bought coleslaw mix to save time.
• Handheld and casual. These tacos are perfect for quick dinners, parties, or a relaxed appetizer.

What you’ll need

Below are the key ingredients and notes; exact amounts appear in the recipe card later in the post.

For the chicken

• Chicken – boneless chicken breast or thighs, cut into bite-size pieces.
• Teriyaki sauce – adds sweetness and umami; soy sauce can substitute if needed.
• Sesame oil – for a nutty aroma and depth of flavor.
• Soy sauce – use regular or low-sodium.
• Garlic – fresh minced preferred; garlic powder will work in a pinch.
• Ground ginger – or freshly grated ginger for more brightness.

For the tangy coleslaw

• Coleslaw mix – store-bought bags are convenient, or shred your own cabbage and carrots.
• Green onions – thinly sliced for mild onion flavor.
• Mayonnaise – gives creaminess and helps the dressing cling to the slaw.
• Honey – balances the tang of the dressing.
• Sesame oil – enhances the Asian-inspired profile.
• Rice vinegar – light, mild acidity to brighten the slaw.
• Lime juice – freshly squeezed for best flavor.
• Salt and pepper – to taste.

Taco assembly

• Wonton wrappers – found in many grocery stores or Asian markets.
• Olive oil – for brushing so the shells crisp evenly.
• Sweet chili sauce – for dipping or drizzling.
• Garnish – chopped cilantro and toasted sesame seeds.

How to make chicken wonton tacos

Follow these steps for reliable results: marinate and cook the chicken, toss a quick coleslaw, bake the wonton shells, then fill and garnish.

1. Prep and marinate the chicken. Toss bite-size chicken pieces with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ground ginger. Let sit at least 30 minutes for flavor.
2. Cook the chicken. Sear in a hot skillet over medium-high heat for 7–10 minutes until cooked through and lightly caramelized.
3. Make the coleslaw dressing. Whisk mayonnaise, honey, sesame oil, rice vinegar, lime juice, salt, and pepper until smooth, then toss with coleslaw mix and green onions.
4. Bake the wonton shells. Drape wrappers over the edges of a 9×13-inch pan, brush with olive oil, and bake at 375°F (190°C) until lightly browned and crisp—about 5–8 minutes—watching closely so they don’t burn.
5. Assemble. Spoon warm chicken into each baked shell, top with tangy coleslaw, and finish with cilantro, sesame seeds, and a side of sweet chili sauce.

Serving suggestions

Serve these chicken wonton tacos as an appetizer or pair them with a simple salad or soup to make a full meal. A fresh avocado-tomato salad or a creamy cucumber salad complements the crunchy tacos well. If you want a warming side, a light broth-based soup like egg drop or a vegetable cream soup works nicely.

Offer small bowls of teriyaki or soy sauce, sweet chili sauce, or a creamy dipping sauce to make dipping and drizzling easy.

Proper storage

Store cooked chicken and coleslaw separately in airtight containers in the refrigerator for up to 4 days. For best texture, bake wonton shells just before serving. Reheat chicken gently in short intervals if you prefer it warm before assembling.

More easy chicken recipes

• Chicken Souvlaki
• Cheesy Chicken Spaghetti
• Chicken Parmesan Casserole
• Chicken and Gravy

Chicken Wonton Tacos

These Chicken Wonton Tacos pair garlicky teriyaki chicken with a tangy lime coleslaw inside crisp baked wonton shells.

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 18 tacos

Ingredients

For the chicken:

• 1 pound chicken breasts, cut into bite-size pieces
• 2 tablespoons teriyaki sauce
• 1 tablespoon sesame oil
• 1 tablespoon low-sodium soy sauce
• 2 cloves garlic, minced
• ½ teaspoon ginger powder

Tangy coleslaw:

• 14 ounce bag of coleslaw mix
• 3 tablespoons green onions, thinly sliced
• ¼ cup mayonnaise
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon lime juice, freshly squeezed
• Sea salt and freshly ground black pepper, to taste

Tacos:

• 18 Wonton wrappers
• 2 tablespoons olive oil
• Sweet chili sauce, for dipping
• Chopped fresh cilantro and sesame seeds, for garnish

Instructions

Prepare the chicken:

• Combine the chicken pieces with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger powder in a medium bowl. Mix to coat and let marinate at least 30 minutes.
• Heat a large skillet over medium-high heat. Add marinated chicken and cook 7–10 minutes until cooked through and slightly caramelized. Remove from heat and set aside.

Prepare the coleslaw:

• In a large bowl, combine coleslaw mix and sliced green onions. Whisk mayonnaise, honey, sesame oil, rice vinegar, lime juice, salt, and pepper in a small bowl. Pour dressing over the slaw and toss to combine. Adjust seasoning and set aside.

Assemble the tacos:

• Preheat oven to 375°F (190°C). Drape wonton wrappers over the edge of a 9×13-inch pan and brush lightly with olive oil. Bake about 7 minutes or until lightly browned and crispy; watch closely to avoid burning. Remove and cool slightly.
• Fill each baked shell with a spoonful of cooked chicken and top with tangy coleslaw. Garnish with cilantro and sesame seeds. Serve with sweet chili sauce for dipping.

Nutrition

Calories: 112kcal | Carbohydrates: 7g | Protein: 7g | Fat: 6g

Nutrition estimates are provided as a courtesy and may vary by ingredients and preparation. Use your preferred nutrition calculator for precise values.

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