Chicken wonton tacos are a crispy, baked Asian fusion taco using seasoned ground chicken on wonton wrappers and topped with fresh napa cabbage slaw. They deliver high protein and low calories in a crunchy, tangy handheld format.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine the ground chicken, 2 shredded carrots, 1/2 cup of chopped green onions, garlic powder, onion powder, 1 tbsp fish sauce, lemongrass paste, and 1 tbsp soy sauce. Mix until well combined.
Preheat your oven (temperature not specified, suggest 375°F or 190°C). Lightly spray a baking sheet with avocado or olive oil spray.
Using a cookie scoop, place a scoop of the chicken mixture onto each wonton wrapper on the prepared baking sheet.
Use the back of a spoon to spread the chicken mixture thinly and evenly over each wrapper.
Bake the wontons until golden brown and the chicken is cooked through, about 10-15 minutes. Flip them once halfway through baking.
While the wontons bake, prepare the slaw. In a separate large bowl, combine the shredded napa cabbage, 1 shredded carrot, and the remaining 1/2 cup of green onions.
For the dressing, add rice wine vinegar, 1 tbsp fish sauce, 1 tbsp soy sauce, lime juice, minced garlic, and honey to the slaw.
Add the chopped cilantro and toss everything together until the slaw is well coated. Chill in the refrigerator for at least 20 minutes.
To assemble, fold a baked wonton crisp in half to form a taco shell and fill it with the chilled slaw.
Top with jalapeño lime hot sauce, if desired, and serve immediately.
Store baked wonton tacos in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 350°F for 5 minutes to restore crispness. Store slaw separately to prevent sogginess.
Yes. Heat oil to 350°F and fry wonton wrappers 1–2 minutes per side until golden. This will increase calories but create extra crispness.
Bake the chicken patties on wonton wrappers and store in an airtight container up to 3 days. Prepare slaw separately. Assemble just before serving for maximum crispness.
Use soy sauce, tamari, or coconut aminos in equal measure. Fish sauce adds umami depth; omitting it is also acceptable if you dislike the flavor.
Bake until the internal temperature reaches 165°F (74°C) on a meat thermometer, or until the chicken is no longer pink inside—typically 12–15 minutes at 400°F.
Yes. Ground turkey works well and will cook in the same timeframe. Cooking time and texture will be nearly identical.
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