This recipe is my go-to when friends drop by unexpectedly or when I want a playful weeknight dinner with an Asian-inspired twist. I first recreated these chicken wonton tacos after eating something similar at a neighborhood chain restaurant; I loved the contrast of textures — the brittle, paper-thin shell against warm, sticky-sweet chicken and a bright, crunchy slaw. Preparing the filling from scratch and baking the wonton wrappers in a muffin tin made it simple to produce a platter of crisp handhelds that everyone reaches for first.

I discovered the balance of flavors one rainy Saturday afternoon while cleaning out the fridge. A jar of hoisin, a bag of coleslaw mix, and a box of wonton wrappers came together into something unexpectedly special. The hoisin and sesame provide depth and nuttiness, the ginger and garlic wake up the palate, and the sweet chili sauce adds that final sticky-sweet finish. These have become a favorite at casual dinner parties — they’re fast to assemble, transport well, and always get compliments.

Ingredients

• Chicken breasts (2): Use boneless, skinless breasts trimmed of fat and diced fine so every bite fits comfortably in a wonton shell. Smaller pieces glaze evenly; about 1 pound total works well.
• Hoisin sauce (2 tbsp): The backbone of the glaze — choose a good-quality hoisin (Lee Kum Kee is a reliable brand) for depth and balanced sweetness.
• Sesame oil (2 tbsp total): One tablespoon to cook the chicken and one for the slaw. Toasted sesame oil adds that characteristic nutty aroma—use it sparingly because it’s potent.
• Soy sauce (2 tbsp total): One tablespoon in the chicken and one in the slaw to give savory umami. Low-sodium soy sauce is a good choice if you’re watching salt.
• Garlic (2 cloves) and fresh ginger (1 tsp): Mince both finely. They provide bright aromatics and cut through the sweetness of the glaze.
• Coleslaw mix (1 bag, about 14 oz): A pre-shredded mix of cabbage and carrots saves time and gives the slaw its crunch. You can also shred a small head of green cabbage and one carrot if you prefer.
• Green onions (4): Thinly sliced for freshness and a mild onion bite — reserve a few slices for garnish.
• Rice vinegar (1 tbsp) and honey (1 tbsp): The rice vinegar brightens the slaw while honey brings gentle sweetness that complements the hoisin glaze.
• Wonton wrappers (16): Round or square wrappers will work; they bake into crisp cups when draped over an inverted muffin tin.
• Sweet chili sauce: For drizzling at the end. Use a thicker chili sauce (Thai sweet chili) to add sticky heat.
• Cilantro and sesame seeds: Fresh cilantro leaves and toasted sesame seeds for finishing — they add visual appeal and flavor contrast.

Instructions

Preheat and prepare shells: Preheat the oven to 375°F. Lightly spray the back of a standard 12-cup muffin tin with cooking spray. Invert the tin so the cups face down and gently drape each wonton wrapper over an inverted cup to form little taco-shaped shells. Space them evenly to ensure good airflow. Bake for 5–7 minutes until the edges are crisp and the color turns a light golden brown—watch closely because they can go from perfect to burnt in a minute. Cook the chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat until shimmering. Add the finely diced chicken in a single layer and cook, stirring occasionally, for 3–4 minutes until pieces lose their raw pink color. Reduce heat slightly if the pan begins to smoke. Glaze the filling: Stir in 2 tablespoons hoisin, 1 tablespoon soy sauce, minced garlic, and 1 teaspoon minced fresh ginger. Toss to coat the chicken, then continue to cook for another 2–3 minutes until the sauce reduces and becomes glossy—this should cling to the chicken rather than pool in the pan. Taste and adjust seasoning; add a splash of water if the sauce is too thick to coat. Make the slaw: In a mixing bowl combine the bag of coleslaw mix with 4 thinly sliced green onions, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey. Toss briskly so the dressing coats the vegetables evenly. Let the slaw sit for 5–10 minutes to soften slightly and allow flavors to marry—this keeps it bright yet tender enough to pile into shells. Assemble: Fill each baked wonton shell with a spoonful of the glazed chicken, top with a generous heap of the honey-sesame slaw, and finish with a drizzle of sweet chili sauce. Garnish with chopped cilantro and a sprinkle of sesame seeds. Serve immediately so the shells stay crisp and the fillings are warm.

Storage Tips

To maintain texture, separate components: keep the wonton cups at room temperature in a sealed container for up to a day, and refrigerate the chicken filling and slaw in separate airtight containers for up to 3 days. When reheating the filling, warm gently over low-medium heat with a tablespoon of water to loosen the sauce, then fill freshly baked shells. For longer storage, freeze the cooked chicken in freezer-safe bags for up to 3 months. Always reheat frozen chicken completely before assembling.

Ingredient Substitutions

If you don’t have hoisin, substitute with 1 tablespoon soy sauce plus 1 tablespoon plum jam or 1 tablespoon miso blended with a touch of honey for sweetness and depth. For a gluten-free version, use gluten-free wrappers or small lettuce leaves as cups. Swap chicken for shrimp (peeled and deveined, cook 2–3 minutes) or thinly sliced firm tofu for a vegetarian variation — toss tofu with the sauce and sear until golden for best texture.

Serving Suggestions

Serve as an appetizer or build-your-own taco station. Complement with a simple cucumber salad, steamed edamame, or sticky rice. Garnish with pickled red onion, extra cilantro, and lime wedges for a bright finish. Pair with a crisp lager or a citrusy white wine to cut through the richness of the glaze. For a festive platter, arrange tacos on banana leaves or a wooden board and provide small bowls of extra sweet chili and hoisin for dipping.

Cultural Background

These handhelds are an Americanized, playful fusion inspired by East Asian flavors and Tex-Mex presentation. Wonton wrappers originate from Chinese cuisine, traditionally folded and boiled or fried for dumplings and wonton soup. Here, they are repurposed as crisp vessels, while the hoisin-glazed protein and honey-sesame slaw nod to pan-Asian sauces and dressings that emphasize sweet, savory, and tangy contrasts.

Seasonal Adaptations

In summer, swap the slaw for a mix of shredded summer cabbage, matchstick mango, and mint for a fresher profile. In cooler months, include roasted Brussels sprouts or a warm apple-cabbage slaw dressed with apple cider vinegar and a touch of maple. For holiday gatherings, add toasted pecans or pomegranate seeds for a festive crunch.

Meal Prep Tips

Make the chicken filling and slaw the day before. Store them separately and keep wonton wrappers refrigerated until baking. On the day you serve, bake the shells for 5–7 minutes and assemble just before guests arrive. Portion fillings into small serving bowls and let guests build their own to maintain crispness and create an interactive experience.

These chicken wonton tacos are easy to love — full of textures, bold flavors, and quick enough for a weeknight yet elegant enough for company. Try them once and you’ll keep the ingredients on hand for impromptu gatherings.