Description
These Spicy Chicken Wonton Tacos are a delightful fusion dish combining tender marinated chicken with crunchy coleslaw, wrapped in crispy fried or baked wonton shells. Perfect for a flavorful appetizer or a fun main course, this recipe offers two cooking methods to suit your preference: grilling and frying for a crispy taco shell, or baking for a lighter option. The Asian-inspired dressing and fresh lime add a tangy, spicy kick that will excite your taste buds.
Ingredients
Scale
Chicken and Marinade
- 5 boneless skinless chicken breasts
- 1 bottle Asian dressing/marinade (e.g., Kraft Asian Toasted Sesame dressing/marinade)
- 1 Tablespoon sesame oil
- 1/2 Tablespoon crushed red pepper flakes
Coleslaw Topping
- 1 package cole slaw mix
- 1/4 cup diced red onion
- 1 can (4 ounces) diced jalapeños
- 1/4 cup chopped cilantro
- Approximately 1/4 cup Asian dressing/marinade
Wonton Tacos
- 1 package square wonton wrappers
- 1 cup vegetable oil (for frying)
- Limes (for squeezing on top)
Instructions
- Prepare the coleslaw mixture: In a large bowl, combine the cole slaw mix, chopped cilantro, and diced red onion. Drain the diced jalapeños and add about one-quarter of the can to the mix (adjust to your heat preference). Pour approximately 1/4 cup of Asian dressing into the bowl, toss well, cover, and refrigerate for at least one hour to blend the flavors.
- Marinate the chicken: Place the chicken breasts in a large bowl and coat thoroughly with your desired amount of the Asian dressing/marinade. Cover and refrigerate for one hour, ideally alongside the coleslaw.
- Grill the chicken: Preheat your grill. Grill the marinated chicken breasts for at least 8 minutes or until fully cooked through. Remove from grill and cut into bite-sized cubes.
- Stir-fry seasoned chicken: Heat sesame oil in a large skillet over medium heat. Add the cubed grilled chicken and crushed red pepper flakes, stir-frying for about 2 minutes until the chicken is heated through and evenly coated. Remove chicken from skillet and set aside on a plate.
- Heat oil for frying wonton shells: Using the same skillet, add 1 cup of vegetable oil and heat over medium to medium-low heat for frying the tacos.
- Assemble tacos: Place a strip of the stir-fried chicken down the center of two wonton wrappers (double-layering for sturdiness). Fold up the sides to form a taco shape.
- Fry the wonton tacos: Using tongs, carefully fry each assembled taco in the hot oil for about 1 minute, turning to ensure all sides turn golden brown and crispy. Remove from the oil and drain excess oil on paper towels.
- Add toppings and serve: Top each crispy wonton taco with the prepared coleslaw mixture and finish with a fresh squeeze of lime juice. Serve immediately and enjoy your spicy chicken wonton tacos!
- Baked version option: Preheat oven to 375°F. Assemble the tacos by filling uncooked wonton wrappers with the cooked chicken cubes, fold into a taco shape, and place them in a greased 9×13 baking pan. Bake for about 10 minutes or until the wrappers are golden and crispy. Top with coleslaw and lime before serving.
Notes
- Adjust the amount of jalapeños and red pepper flakes to control the heat level to your taste preference.
- Using two wonton wrappers per taco ensures sturdiness and prevents tearing during frying or baking.
- If frying, be careful with the hot oil and use tongs to avoid burns.
- The baked version provides a lighter alternative, ideal for reducing oil intake.
- Make sure chicken is fully cooked before frying or assembling the tacos.
- Leftover coleslaw and chicken can be stored separately in the refrigerator for up to 2 days.
