chicken wonton tacos recipe

Written ByJenny Smyth Posted on
chicken wonton tacos recipe
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The Best chicken wonton tacos recipe

I’m so excited to share this recipe with you all because it’s a game-changer for my family. We love tacos, but we also love wontons, and when you combine the two, it’s a match made in heaven.

The dish is inspired by Chinese cuisine, where wontons are a staple, but I’ve adapted it to fit our American taco-loving taste buds. The result is a delicious and easy-to-make meal that’s perfect for any occasion.

My kids devour these chicken wonton tacos in no time, and I love how they’re packed with nutritious ingredients like lean protein, veggies, and whole grains. Plus, the dish is incredibly versatile – you can serve it as an appetizer, a main course, or even as a fun twist on traditional taco Tuesday.

The best part? It’s ready in under 30 minutes, making it a great option for busy weeknights or quick meals on the go.

With its bold flavors and satisfying texture, this chicken wonton tacos recipe is sure to become a staple in your household just like it has in mine.

Chicken Wonton Tacos

Chicken Wonton Tacos

4.8 from 1500 votes

Crispy wonton wrappers are baked into taco shells and filled with a savory, seasoned chicken mixture. Topped with a creamy sriracha sauce and fresh cilantro, these make a fun and flavorful twist on traditional tacos.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Wonton Shells

12 wonton wrappers
2 tablespoons olive oil
Salt to taste

For the Chicken Filling

1 pound boneless skinless chicken breasts, diced
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 cup chicken broth
Salt and pepper to taste

For the Sriracha Cream Sauce

1/2 cup sour cream
2 tablespoons sriracha sauce
1 tablespoon lime juice

For Topping

1/4 cup chopped fresh cilantro
1/4 cup crumbled queso fresco or shredded Monterey Jack cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2Lightly brush both sides of each wonton wrapper with olive oil and press one wrapper into each cup of a muffin tin, forming a shell shape.
3Bake for 8 to 10 minutes until the edges are golden brown and the wrappers are crisp.
4Remove from the oven and let cool in the tin.
5While the shells bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
6Add the diced chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through with no pink remaining.
7Transfer the chicken to a plate and set aside.
8In the same skillet, add the diced onion and cook over medium heat for 3 to 4 minutes until softened and translucent.
9Add the minced garlic, cumin, chili powder, and smoked paprika, and cook for 1 minute until fragrant, stirring constantly.
10Return the cooked chicken to the skillet and pour in the chicken broth.
11Stir well to combine and bring the mixture to a simmer.
12Cook for 2 to 3 minutes until the liquid has mostly evaporated and the chicken is evenly coated in the spices.
13Season with salt and pepper to taste.
14In a small bowl, whisk together the sour cream, sriracha sauce, and lime juice until smooth.
15Adjust the spiciness by adding more sriracha if desired.
16Spoon the chicken filling into each wonton shell, dividing evenly among the 12 shells.
17Drizzle the sriracha cream sauce over the top and sprinkle with chopped cilantro and crumbled queso fresco.
18Serve immediately while the shells are still crisp.

🔧Equipment

Muffin tin (12 cups)
Large skillet
Small bowl
Pastry brush
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, you can bake the wonton shells without oil by spraying them with cooking spray. The filling can be made ahead and reheated before assembling the tacos.

Watch Video Of How Chicken Wonton Tacos Works

These chicken wonton tacos are a staple in my household because they’re not only delicious but also incredibly versatile – perfect for any occasion or quick meal on the go. My family devours them in no time, and I love how they’re packed with nutritious ingredients like lean protein, veggies, and whole grains.

Whether you’re serving them as an appetizer or main course, these wonton tacos are sure to be a hit. Plus, they’re ready in under 30 minutes – making them a great option for busy weeknights or quick meals during the week.

❓ Frequently Asked Questions About Chicken Wonton Tacos

Q: What is the origin of wonton tacos?

Wontons have their roots in Chinese cuisine, where they were originally steamed or pan-fried and served as an appetizer or snack. However, when you combine them with the bold flavors of Mexican tacos, you get a unique fusion that’s perfect for adventurous eaters.

Q: What makes these chicken wonton tacos so healthy?

This recipe is packed with nutritious ingredients like lean protein from the chicken breast, plenty of veggies from the shredded cabbage and carrots, and whole grains from the corn tortillas. You can also customize it to fit your dietary needs by using low-carb tortillas or swapping out the chicken for tofu or shrimp.

Q: Can I make these wonton tacos ahead of time?

You can prepare the filling and assemble the tacos up to 24 hours in advance, but it’s best to assemble and cook them just before serving for optimal texture and flavor.

Q: How do I store leftover wonton tacos?

You can store leftover tacos in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. Reheat them in the microwave or oven until hot and crispy.

Q: Can I customize this recipe with different fillings?

Yes! Feel free to experiment with different fillings like beef or pork for a more traditional taco flavor or try adding some heat with diced jalapenos or serrano peppers.

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