Chicken wonton tacos are a fun twist on traditional tacos! They feature crispy wonton wrappers filled with tender chicken and yummy toppings, making them a tasty treat.
These little beauties are perfect for a fun dinner or a party snack. I love adding some fresh veggies and a zesty sauce on top. It’s like a party in your mouth! 🌮
Key Ingredients & Substitutions
Wonton Wrappers: These are the star of the show, giving the tacos that crispy shell. If you can’t find them, try using egg roll wrappers cut into smaller squares, but keep in mind they’ll be a bit thicker.
Ground Chicken: The recipe uses ground chicken for a lean option, but feel free to swap it out for ground turkey or even cooked shredded chicken if you have leftovers. Just skip the cooking step to save time!
Ginger & Garlic: Fresh is always best for flavor, but if you’re in a pinch, you can use ground ginger and garlic powder. Adjust the amounts, as their flavors are stronger in powdered form.
Vegetable Oil: This is used for frying. You can also use canola or peanut oil, as both have high smoke points. For a healthier option, try baking the wonton shells in the oven instead.
Sweet Chili Sauce/Sriracha: These are great for a kick. If spicy isn’t your thing, you can use regular chili sauce or even ketchup as a milder alternative.
How Do You Achieve Perfectly Crispy Wonton Shells?
Creating crispy wonton taco shells can be tricky, but here’s how to nail it. First, heat your oil to the right temperature. If it’s too low, your shells will soak up the oil and not get crispy. If it’s too high, they’ll burn before cooking through. Aim for 350°F (175°C).
- Use tongs to fold each wonton wrapper over a wooden spoon or mold. Make sure it’s secure.
- Carefully place it in the oil and fry until golden, about 1-2 minutes. Flip halfway to ensure even cooking.
- After frying, lay them on paper towels to remove excess oil—this helps keep them crisp!
How to Make Chicken Wonton Tacos
Ingredients You’ll Need:
For the Tacos:
- 20 wonton wrappers
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1/2 tsp sesame oil
- Salt and pepper to taste
- Vegetable oil (for frying)
For the Toppings:
- 2 cups shredded cabbage (mix of green and purple)
- 2 green onions, thinly sliced
- Fresh cilantro, chopped (for garnish)
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- Sweet chili sauce or Sriracha (for drizzling)
Time Needed:
You’ll need about 15 minutes for preparation and another 15 minutes for cooking. Altogether, plan for about 30 minutes to get these delicious chicken wonton tacos ready to serve!
Step-by-Step Instructions:
1. Prepare the Chicken Mixture:
Start by combining the ground chicken, minced garlic, minced ginger, soy sauce, hoisin sauce, sesame oil, salt, and pepper in a large bowl. Mix everything together until it’s well blended and set aside.
2. Cook the Chicken:
In a medium skillet over medium heat, cook the chicken mixture. Stir occasionally and cook until the chicken is fully cooked and no longer pink, about 6-8 minutes. Once cooked, remove from heat and set aside.
3. Form the Taco Shells:
In a deep skillet or pot, heat the vegetable oil to 350°F (175°C). This is the perfect temperature for frying. Using tongs, take each wonton wrapper and fold it in half over a wooden spoon or a taco-shaped mold to create a shell shape. Fry the wonton shells in hot oil one or two at a time, for about 1-2 minutes on each side or until they are golden brown and crispy. Remove them and place them on paper towels to drain any excess oil.
4. Assemble the Tacos:
Once the wonton shells are ready and drained, it’s time to fill them! Place a heaping spoonful of the cooked chicken mixture into each crispy wonton shell. Make sure to pack it in nicely!
5. Add the Toppings:
Top each taco with a generous amount of shredded cabbage and sliced green onions. If you’re a cheese lover, sprinkle some shredded cheese on top as well!
6. Finish and Serve:
To add that extra zing, drizzle sweet chili sauce or Sriracha over the top of each taco. Garnish with fresh cilantro for a pop of flavor and color. Serve these delicious chicken wonton tacos immediately while they’re still crispy. Enjoy!
This recipe yields about 20 mini chicken wonton tacos, perfect as an appetizer or a fun main dish! Enjoy the crunchy, tasty goodness! 🌮
Can I Use Shrimp or Tofu Instead of Chicken?
Absolutely! You can substitute ground chicken with cooked shrimp or firm tofu for a delicious alternative. If using tofu, make sure to press it to remove excess moisture before crumbling and cooking it with the seasonings.
How Can I Make These Wontons in Advance?
You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. If you want to make the wonton shells in advance, fry them, then store them in an airtight container at room temperature. Just fill and serve when you’re ready!
What’s the Best Way to Store Leftovers?
Store any leftover tacos in an airtight container in the fridge for up to 2 days. However, the wonton shells may lose their crispiness. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) until warmed through and crispy again.
Can I Bake the Wonton Shells Instead of Frying Them?
Yes, baking is a great healthier option! Preheat your oven to 375°F (190°C). Lightly coat the wonton wrappers with oil, then place them in a muffin tin to hold their shape while baking. Bake for about 10-15 minutes, or until crispy and golden.
