QUICK REMINDER:

While we have provided a jump to recipe button, please note that if you scroll straight to the recipe card, you may miss helpful details about ingredients, step-by-step tips, answers to common questions and a lot more informations that can help your recipe turn out even better.

I believe tacos are the universal cure for a chaotic week and also an excuse to be dramatic about dinner. Also, the moment everyone started putting everything in a tortilla (and I mean everything) is a cultural shift I support, quietly and loudly. So yes — Crispy Chicken Wonton Tacos exist in my kitchen now, and if you are not into tiny crunchy tacos you will be by the second bite. Here, have a metaphorical napkin. Oh—this came after I tried to make them like regular tacos once and that was a disaster (spoiler: texture betrayal).

Rewrite this heading

I once ruined these by trying to be “healthy” and baking the wontons straight onto a sheet pan because I was convinced air is a cooking method. They came out soggier than my emotional state on Sunday. Also, I used way too much garlic (no regrets) and the chicken smelled like a garlic clove funeral. There was an alarming popping sound when the wontons hit the hot oil the one time I actually gave in—like popcorn but angrier—and I froze like a deer because I thought the kitchen was exploding. Embarrassing? Yes. Specific? Very. The texture was wrong (mushy edges, limp centers), the sound was wrong (no sizzle), and someone—probably me—left the sauce in the fridge three days too long. I learned nothing for a week and then learned everything in ten minutes. Life lesson? Maybe.

Rewrite this heading

Why this version finally works: because I stopped overcomplicating and allowed a little contradiction (crispy AND tender — yes, both). The big change was emotional: I refused to let tiny wrappers intimidate me. Practically? Timing and heat. Also, marinating the chicken briefly made a stupid amount of difference (who knew?). This recipe feels like a small, confident lie: you think you’re getting an appetizer and you get a full-on mood lift. I’m still skeptical about some steps (I will doubt everything mid-taco), but mostly I am smug. And yes, the Crispy Chicken Wonton Tacos headline was earned — by me crying slightly from joy while eating.

Rewrite this heading

2 boneless, skinless chicken breasts, thinly sliced
1/4 cup teriyaki sauce
1 tbsp sesame oil (divided)
1 tbsp low-sodium soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups coleslaw mix (cabbage and carrots)
2 green onions, thinly sliced
1 tbsp rice vinegar
1 tsp honey
12 wonton wrappers
2 tbsp sweet chili sauce
1 tsp sesame seeds
2 tbsp chopped cilantro

Also: budget-friendly? Yes. Texture-wise you’re chasing crunch + tender; availability? Wonton wrappers live in every grocery corner of my heart (and freezer).

Cooking Unit Converter

If you like converting things obsessively while you cook (I do), this will make measuring less dramatic.

Rewrite this heading

Marinate chicken with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger for 10 minutes.
Cook chicken in a skillet over medium heat until done, about 5-7 minutes.
Toss coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl.
Lightly fry wonton wrappers in oil for 20-30 seconds per side until crispy.
Fill each wonton with chicken, coleslaw, and drizzle with sweet chili sauce.
Garnish with sesame seeds and cilantro.

Non-linear explanation: sometimes I multitask and overthink — so while the chicken cooks I whisk the slaw and imagine I’m on a food show (I’m not). TIP: don’t walk away when frying; these things go from “perfect” to “sad chip” in like three seconds. Also, if you want to add more heat, do it at the end — control the chaos.

Rewrite this heading

Okay, are you the person who layers all the toppings or the person who bites and lets it avalanche? Because I am both, depending on my mood and how many people are watching. Have you ever tried to eat a wonton taco in public? Not recommended unless you enjoy dramatic flinging of cilantro. Also? Does anyone else pretend these are “mini tacos” to justify eating six? I hope so. While you’re contemplating, you might like my take on an oven-baked cheesy taco for days when you want comfort but don’t want to fry — that’s a mood too.

Rewrite this heading

Can I make these ahead of time? +

Short answer: sort of. Make the chicken and slaw ahead and store separately. Fry the wontons right before serving; they get sad fast.

Can I bake the wontons instead of frying? +

You can, but expect a different vibe — less oil-kissed crunch, more polite crisp. I have baked them in a pinch and pretended it was the plan.

Is teriyaki sauce necessary? +

Nope, but it’s the flavor shortcut that makes the chicken sing. Swap in hoisin or a mix of soy + brown sugar if that’s what’s in your pantry.

Any tips for frying safely? +

Keep the oil temperature medium-high and use a slotted spoon or tongs. Don’t overcrowd the pan. Also: wear an apron. This is not optional.

Can I make a vegetarian version? +

Yes — swap in marinated tofu or crispy mushrooms. The texture game changes but the crunchy-wrap joy remains.

I guess I’m sentimental about small foods that make big trouble (and big joy). Sometimes I write recipes to be helpful and sometimes to remember the time I panicked because a wonton sounded like a firecracker. The point is, there’s room in the world for tiny, crunchy tacos that fix dinners, calm arguments, and make you slightly heroic. Also, I was going to tell you about the one time my cat stole a cilantro leaf mid-photo but I think I heard the oven beep so—

Daily Calorie Needs Calculator

If you care about the numbers and want to tailor portions, this little tool will do the heavy lifting for you.