Teriyaki Chicken Wonton Taco Bowls (Air Fryer Recipe!)
If you asked me to pick my favorite meal right now, it would be a toss up between these teriyaki chicken wonton taco bowls, my spicy sriracha salmon bowls and the TikTok famous cottage cheese ground beef hot honey bowls with sweet potato, or maybe my blackened fish taco bowls with cilantro lime sauce. I am LOVING a bowl kind of situation for dinner lately, because they’re just so easy to throw together and you can customize the ingredients based on what you already have in your kitchen.
This one is my latest creation, and it was inspired by the famous Applebee’s appetizer (if you’re also a fan of that, make sure you check out my chicken wonton tacos recipe too!).
We’re going to be stir frying chicken in a bold and punchy teriyaki sauce, and loading it up in a bowl with with a quick and crunchy homemade slaw, air fried wonton strips, and topping it all off with sweet chili sauce, cilantro, lime wedges, and sesame seeds. (Don’t worry—if you don’t have an air fryer, I’ve got an easy oven method for you too).
Everything comes together in less than 20 minutes, and it’s a protein-packed bowl of goodness that I hope you’ll love just as much as I do!
Ingredients
For the Chicken:
- Chicken breasts
- Teriyaki sauce
- Sesame oil
- Soy sauce
- Minced garlic
- Minced ginger
For the Slaw:
- Purple cabbage
- Green cabbage
- Carrots
- Green onion
- Sesame oil
- Vinegar
- Soy sauce
- Honey
- Minced garlic
- Minced ginger
Toppings
- Wonton wrappers
- Cooking spray
- Sweet chili sauce (optional)
- Sesame seeds
- Cilantro
- Lime wedges
Step-by-Step Instructions
Want to skip straight to the printable version? You’ll find the full recipe card at the bottom of this post. But if you like a visual guide, here’s the full step-by-step with photos to walk you through the process.
- Add the chicken to a pan along with sesame oil, teriyaki sauce, soy sauce, garlic, ginger, and a pinch of salt. Cook over medium heat until the chicken is fully cooked and coated in all that saucy goodness.
- Cut your wonton wrappers into strips and lay them out in a single layer in your air fryer basket. Give them a good spray with cooking oil.
- Air fry at 350°F/175°C for 4–5 minutes until they’re crisp and golden. Keep an eye on them—they go from golden to burnt fast.
- In a mixing bowl, toss together your slaw ingredients, then divide it between your serving bowls.
- Spoon the cooked chicken over the slaw, then scatter over your crispy wonton strips. Drizzle with sweet chili sauce.
- Finish with a sprinkle of sesame seeds, sliced green onions, chopped cilantro, and a few lime wedges on the side. Serve right away while everything’s still crisp and fresh.
Recipe Tips & Tricks
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No air fryer? No problem. You can crisp up the wonton strips in the oven—just lay them out on a baking sheet, spray with oil, and bake at 375°F/190°C for 6–8 minutes, flipping halfway through. Keep an eye on them so they don’t burn.
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Wonton wrappers stick together fast—if you’re layering them in the air fryer, make sure they’re spaced out or slightly overlapping at most.
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Shortcut tip: Use pre-shredded slaw mix to save time. You can always toss in extra veggies if you’ve got them hanging out in the fridge.
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Don’t skip the sauce drizzle—the sweet chili sauce pulls everything together and adds that little extra punch.
Variations
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Swap the protein: Try ground chicken, shredded rotisserie chicken, or even crispy tofu for a vegetarian version. It’s a great recipe to flex with what you’ve got.
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Change the sauce: Not a fan of sweet chili? Drizzle with sriracha mayo, hoisin, peanut sauce, or a sesame dressing instead.
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Add crunch: Toss in some chopped peanuts or slivered almonds for extra texture.
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Go low-carb: Skip the wonton strips and serve the chicken and slaw in lettuce cups for a lighter option.
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Make it a meal prep bowl: Pack everything separately and assemble just before eating so the wonton strips stay nice and crisp.
Teriyaki Chicken Wonton Taco Bowls
Ingredients
For the Chicken
- 2 chicken breasts cut into bite size pieces
- 2-3 tbsp teriyaki sauce
- 2 tsp sesame oil
- 1 tbsp soy sauce
- 2 tsp garlic minced
- 2 tsp ginger minced
For the Slaw
- ¼ cup shredded purple cabbage
- ¼ cup shredded green cabbage
- ¼ cup shredded carrots
- 1 green onion 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
Toppings
- 8-10 wonton wrappers
- Cooking spray
- Sweet chili sauce optional
- Sesame seeds
- Chopped cilantro
- Lime wedges
Instructions
- Add the chicken to a pan along with sesame oil, teriyaki sauce, soy sauce, garlic, ginger, and a pinch of salt. Cook over medium heat until the chicken is fully cooked and coated in all that saucy goodness.
- Cut your wonton wrappers into strips and lay them out in a single layer in your air fryer basket. Give them a good spray with cooking oil.
- Air fry at 350°F/190°C for 4–5 minutes until they’re crisp and golden. Keep an eye on them—they go from golden to burnt fast.
- In a mixing bowl, toss together your slaw ingredients, then divide it between your serving bowls.
- Spoon the cooked chicken over the slaw, then scatter over your crispy wonton strips. Drizzle with sweet chili sauce.
- Finish with a sprinkle of sesame seeds, sliced green onions, chopped cilantro, and a few lime wedges on the side. Serve right away while everything’s still crisp and fresh.
Nutrition
These teriyaki chicken wonton taco bowls bring all the bold flavor and satisfying crunch of the classic Applebee’s version—just faster, fresher, and made right in your own kitchen! Trust me, once you try it, you’ll be adding it to your regular dinner rotation. Don’t forget to tag me in your pictures on Instagram @slimmingviolet!
