Chicken Wonton Tacos
Crispy, baked wonton shells filled with tender, sweet-savory glazed chicken and topped with a refreshing, zesty sesame slaw. These easy chicken wonton tacos are a perfect copycat of the restaurant favorite, made healthier and faster right in your own kitchen.
- Clever Baking Hack: Using a taco rack or folded foil creates perfectly uniform, crispy shells without the mess of deep frying.
- Glossy, Clinging Glaze: The combination of hoisin, honey, and sesame oil creates a thick sauce that clings to the shredded chicken without making the shells soggy.
- Textural Contrast: The cold, acidic crunch of the quick cabbage slaw cuts through the rich, sweet chicken filling beautifully.
I still remember the smoke alarm screaming in my tiny third-floor apartment three winters ago because I tried to drape raw wonton wrappers directly over my oven grates to bake them.
It was a disaster.
The wrappers shriveled, dripped oil onto the heating element, and left me scrubbing charred starch off the metal until my knuckles were raw.
Most home recipes tell you to just bake them flat, but then you lose that iconic, pocket-like taco shape that holds the sweet-savory chicken. If you try to fry them without a mold, they puff up like sails and refuse to fold, which is incredibly annoying when you just want a quick dinner. I tested three different brands of wonton wrappers, and the generic grocery store brand failed every single test because they were rolled too thin and tore instantly.
Bear with me here, because the physics of this is actually quite simple. Without a physical barrier to force them into a V-shape, the steam escaping from the dough causes them to warp and bubble unevenly.
The simple fix is using a cheap metal taco rack or a clever hack with folded aluminum foil to cradle the shells while they bake.
It works every single time.
This filling is heavily inspired by my love for quick weeknight stir-fries, much like the savory glaze used in my Korean BBQ Chicken Bowls.
Chicken Wonton Tacos
Ingredients
- 12 wonton wrappers
- Cooking spray (avocado or canola oil)
- 2 cups cooked chicken, shredded
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- 1.5 cups coleslaw mix (shredded cabbage and carrots)
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1/2 tsp Diamond Crystal kosher salt
- 1 tbsp toasted sesame seeds
Directions
- Preheat your oven to 375°F (190°C). Lightly spray both sides of the wonton wrappers with cooking spray.
- Drape the wonton wrappers over the folds of a metal taco rack, or create molds using folded aluminum foil placed on a baking sheet, to form a V-shape.
- Bake for 6 to 8 minutes until the shells are golden brown and crispy. Watch them closely during the last 2 minutes as they can burn in seconds.
- In a medium skillet over medium heat, combine the hoisin sauce, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Cook for 2 minutes until bubbling.
- Stir the shredded chicken into the skillet, tossing until it is completely coated in the warm glaze. Remove from heat.
- In a medium bowl, toss the coleslaw mix with the sweet chili sauce, rice vinegar, and Diamond Crystal kosher salt.
- Assemble the tacos by spooning the warm glazed chicken into the crispy wonton shells, then top with the dressed slaw, chopped cilantro, sliced green onions, and toasted sesame seeds.
Notes
- Salt Conversion: This recipe uses Diamond Crystal kosher salt. If you are using Morton's kosher salt or fine table salt, cut the measurement in half (use 1/4 tsp) to avoid over-salting the slaw.
- The Science of Hoisin: Hoisin sauce contains high levels of sugar and starch, which caramelize rapidly. Keep your skillet on medium-low heat once the sauce bubbles to prevent it from scorching and turning bitter.
- Preemptive Burn Warning: Do not walk away from the oven while the wonton shells are baking. They transition from pale to perfectly golden to completely ruined in a matter of 30 seconds.
- Storage Behavior: Baked wonton shells will lose their crispness if stored in a plastic bag. Keep them in an airtight glass container with a piece of paper towel to absorb ambient moisture.
Serving Suggestions
These crispy tacos are best served immediately while the shells are shatteringly crisp and the chicken is warm. Plate them on a large platter for easy grabbing at your next gathering.
- Pair with a bright, citrusy side like our Asian Crunch Edamame Salad to balance the rich hoisin glaze.
- Serve alongside a refreshing Cucumber Mint Mocktail for a perfect summer patio vibe.
- Drizzle with a quick sriracha mayo for an extra kick of creamy heat.
- Add a side of steamed edamame sprinkled with coarse sea salt.
Storage and Reheating
If you have leftovers, store the components separately. Putting wet chicken and dressed slaw inside a wonton shell before refrigerating is a one-way ticket to soggy town.
The shredded chicken will keep beautifully in an airtight container in the fridge for up to four days.
Reheat it gently.
Warm the chicken in a skillet over low heat with a splash of water to loosen up the caramelized glaze, tapping your wooden spoon to break up any clumps.
Crisp up any leftover un-filled wonton shells in a 350°F oven for 2 to 3 minutes before assembling.
Ingredient Substitutes
If you need to swap things out based on what is in your pantry, here are the easiest conversions that won't ruin the dish.
- Wonton Wraps: If you cannot find wonton wrappers, you can use egg roll wrappers cut into quarters, though they will be slightly thicker and require an extra minute of baking.
- Chicken: Leftover turkey or even crispy tofu works beautifully. If you want a seafood twist, try swapping the chicken for shrimp, similar to the flavor profile of our Honey Garlic Shrimp.
- Hoisin Sauce: You can substitute with a mix of sweet BBQ sauce and a splash of soy sauce in a pinch.
These little tacos have become my absolute favorite way to rescue dry rotisserie chicken from the depths of the fridge. They look incredibly fancy, taste like a high-end restaurant appetizer, and require zero actual culinary heavy lifting on a busy Tuesday night.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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