Easy Chicken Wonton Tacos with Crunchy Slaw
These crispy chicken wonton tacos are a homemade spin on the popular Applebee’s appetizer—and you’re going to love just how easy it is to make them yourself! With golden, oven-baked wonton shells, savory teriyaki-flavored chicken, and a crunchy, tangy slaw made from scratch, they’re bursting with flavor and texture in every bite.
Perfect as a fun, crowd-pleasing appetizer or an easy weeknight dinner, these tacos are quick to assemble and totally customizable depending on your own tastes and the ingredients you already have in your fridge. Whether you’re hosting friends or just craving something bold and crunchy, this recipe delivers big restaurant-style flavor with minimal effort. I’ve eaten these for dinner three times this week whilst I was in the process of testing and tweaking this recipe to ensure it was the absolute best it could possibly be, and honestly, I’d very happily eat them again for dinner tonight. They’re firmly in my regular rotation, and I just know you’re going to love them too!
Ingredients
Chicken Filling
- Chicken breasts
- Teriyaki sauce
- Sesame oil
- Soy sauce
- Garlic
- Ginger
Asian Slaw
- Bag of coleslaw mix
- Green onions
- Sesame oil
- Vinegar
- Soy sauce
- Honey
- Ginger
- Garlic
Shell & Toppings
- Wonton wrappers
- Cooking spray
- Sweet chili sauce
- Sesame seeds
- Cilantro
- Lime wedges
Step-by-Step Instructions for Chicken Wonton Tacos
Please note that I’ve included a printable recipe card for you at the bottom of this post! Here, I’m going to share the step-by-step process alongside some pictures to demonstrate key parts of the recipe…
- Preheat the oven to 375°F/190°C. Flip a muffin tin and place the wonton wrappers between each muffin cup.
- Spray the wonton wrappers with the cooking spray and bake for 5-7 minutes or until crispy and golden. Watch them closely so they don’t burn.
- Into a large skillet, add the chicken with salt, sesame oil, teriyaki sauce, soy sauce, garlic and ginger. Cook until the chicken is fully cooked through and golden.
- In a separate large bowl, add all the slaw ingredients and stir to combine.
- Take a baked wonton shell and fill them with a spoon of the cooked chicken and top with slaw.
- Sprinkle with sesame seeds and chopped fresh cilantro. Serve immediately with lime wedges.
Hints & Tips for the Best Chicken Wonton Tacos
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Watch the wontons closely: They go from golden to burnt fast! Keep a close eye and pull them as soon as they’re crisp and lightly browned.
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Chill the slaw: Let the slaw sit in the fridge for at least 15–30 minutes, if you have time. It helps the flavors develop and gives the cabbage a nice crunch.
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Fill just before serving: To keep the wonton shells crisp, wait until just before serving to assemble the tacos. Once filled, they’ll soften quickly from the moisture.
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Double the batch for a crowd: These go fast! If you’re serving a group, consider baking extra wonton shells ahead of time.
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Serve with extras: A little dish of sweet chili sauce, lime wedges, or extra sesame seeds on the side lets everyone customize their own.
Variations – Make Them Your Way!
These crispy chicken wonton tacos are super versatile, so feel free to mix things up based on what you fancy or what’s in your fridge:
1. Swap the Protein
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Ground chicken, turkey, or beef all work well and cook up super quickly.
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For a vegetarian option, sauté diced tofu or mushrooms with the same sauce mixture.
2. Change Up the Sauce
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Sub the teriyaki with hoisin for a deeper, sweeter flavor.
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Add a drizzle of spicy mayo or sriracha on top for a kick.
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Use gochujang in place of teriyaki for a bold, Korean-inspired flavor.
3. Customize the Slaw
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Add shredded carrots, thin-sliced bell peppers, or cucumber to the slaw for extra crunch.
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Swap honey for maple syrup or agave if preferred.
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No pre-made slaw? Use thinly sliced cabbage or kale as a base.
4. Go Low-Carb
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Use lettuce cups instead of wonton shells for a low-carb version.
5. Make It a Meal Bowl
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Skip the shells and serve the chicken and slaw over rice, cauliflower rice, or noodles for an easy lunch bowl.
Chicken Wonton Tacos
Ingredients
Chicken Filling
- 2 chicken breasts finely diced
- 2 tbsp teriyaki sauce
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tsp garlic minced
- 2 tsp ginger minced
Asian Slaw
- 1 bag coleslaw
- 2 green onions sliced into thin rounds
- 1 tbsp sesame oil
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- ½ tsp ginger minced
- ½ tsp garlic minced
Shell & Toppings
- 16 wonton wrappers
- cooking spray
- sweet chili sauce
- sesame seeds
- chopped cilantro
- lime wedges
Instructions
- Preheat the oven to 375°F/190°C. Flip a muffin tin and place the wonton wrappers between each muffin cup.
- Spray the wonton wrappers with the cooking spray and bake for 5-7 minutes or until crispy and golden. Watch them closely so they don't burn.
- Into a large skillet, add the chicken with salt, sesame oil, teriyaki sauce, soy sauce, garlic and ginger. Cook until the chicken is fully cooked through and golden.
- In a separate large bowl, add all the slaw ingredients and stir to combine. Cover with the plastic wrap and place in the refrigerator.
- Take a baked wonton shell and fill them with a spoon of the cooked chicken and top with slaw.
- Sprinkle with sesame seeds and chopped fresh cilantro. Serve immediately with lime wedges.
These crispy chicken wonton tacos are the kind of recipe that looks impressive but comes together with minimal fuss—just how I like it. Whether you’re serving them as a fun dinner or passing them around at your next get-together, they always hit the mark.
Try them once, and they’ll definitely earn a spot in your regular rotation. And don’t be surprised if everyone asks for the recipe. (Feel free to send them here!). If you’ve made them, I’d love to hear your thoughts in the comment section below! You can also tag me in your creations on Instagram @slimmingviolet!
