Crispy Teriyaki Chicken Wonton Taco Bowls You Need Now

It is 6pm. You are tired. Dinner needs to happen fast.

Forget the boring takeout tonight. These Teriyaki Chicken Wonton Taco Bowls are calling your name. They are crispy, juicy, and ready in minutes. This is the summer dinner you have been waiting for.

Why These Teriyaki Chicken Wonton Taco Bowls Are a Winner

This is the ultimate weeknight dinner win. It feels like a fancy appetizer. However, it is filling enough for a meal. Your family will think you are a pro.

You get that perfect crunch in every bite. The sweet teriyaki glaze hits all the right notes. It is budget-friendly and uses simple pantry staples. You will love how easy the cleanup is.

Easy Cooking Steps

We are using a muffin tin for the shells. It is a total game-changer for home cooks. You just press, bake, and fill. No deep frying is required here.

The chicken cooks fast in a hot skillet. Toss the slaw while the shells crisp up. Even a beginner can master this Asian-fusion dish. You will have dinner on the table in 35 minutes.

Ingredients You’ll Need

Most of these are likely in your kitchen already. Grab some fresh slaw for that perfect crunch.

• 12 wonton wrappers
• 1 lb boneless skinless chicken breast, diced into small pieces
• 0.5 cup teriyaki sauce
• 1 tbsp vegetable oil
• 2 cups shredded coleslaw mix
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds
• Cooking spray

Step-by-Step

1. Preheat oven to 375°F (190°C).
2. Lightly spray a standard 12-cup muffin tin with cooking spray.
3. Press one wonton wrapper into each muffin cup, pleating the edges to form a bowl shape.
4. Bake the wonton shells for 6 to 8 minutes or until the edges are golden brown and crispy. Remove from oven and set aside to cool.
5. Heat vegetable oil in a large skillet over medium-high heat. Add the diced chicken and cook for 5 to 7 minutes until cooked through and lightly browned.
6. Add the teriyaki sauce to the skillet and simmer for 2 to 3 minutes until the sauce has thickened and coated the chicken thoroughly.
7. In a separate bowl, toss the coleslaw mix with rice vinegar and sesame oil until evenly coated.
8. To assemble, place a small amount of the slaw mixture into each baked wonton shell.
9. Top the slaw with a spoonful of the teriyaki chicken.
10. Garnish with sliced green onions and toasted sesame seeds before serving.

Best Ways to Enjoy It

Serve these immediately while the shells are extra crispy. They look amazing on a large platter. They are perfect for entertaining friends or family. Everyone loves a hand-held meal.

Pair them with a side of steamed edamame. A cold ginger ale or light beer works great. You can even add a drizzle of spicy mayo. It adds a lovely kick to the sweet sauce.

Keep It Fresh

Store the components in separate airtight containers. The shells will stay crunchy at room temperature. Keep the chicken and slaw in the fridge. This prevents the shells from getting soggy.

Reheat the chicken in a pan for best results. Assemble right before you are ready to eat. This keeps the texture perfect every time. Leftovers make a great lunch the next day.

Pro Tips

• Watch the wonton shells closely so they do not burn.
• Dice the chicken into small, even pieces for fast cooking.
• Use a high-quality teriyaki sauce for the best flavor.
• Double the recipe if you are feeding a big crowd.
• Dry the coleslaw mix well before adding the dressing.
• Press the wonton wrappers firmly into the muffin tin corners.
• Toast your sesame seeds for an extra nutty aroma.

Ways to Switch It Up

• Swap the chicken for shrimp or firm tofu pieces.
• Add diced pineapple for a sweet, tropical twist.
• Use spicy teriyaki sauce if you like some heat.
• Top with fresh cilantro for a bright herbal finish.

Common Questions

Can I use rotisserie chicken?

Yes, just shred it and toss with the sauce. It makes this recipe even faster to prep.

Are wonton wrappers the same as egg roll wrappers?

They are similar but wonton wrappers are much smaller. Use the small square ones for perfect portions.

You need these in your life right now. Go grab the ingredients and get cooking!

— Jasmine

Teriyaki Chicken Wonton Taco Bowls

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method

Ingredients

  

• 12 wonton wrapper s
• 1 lb boneless skinless chicken breast, diced into small pieces
• 0.5 cup teriyaki sauce
• 1 tbsp vegetable oil
• 2 cups shredded coleslaw mix
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions , thinly sliced
• 1 tsp toasted sesame seeds
• Cooking spra y

Method

 

1. Preheat oven to 375°F (190°C).
2. Lightly spray a standard 12-cup muffin tin with cooking spray.
3. Press one wonton wrapper into each muffin cup, pleating the edges to form a bowl shape.
4. Bake the wonton shells for 6 to 8 minutes or until the edges are golden brown and crispy. Remove from oven and set aside to cool.
5. Heat vegetable oil in a large skillet over medium-high heat. Add the diced chicken and cook for 5 to 7 minutes until cooked through and lightly browned.
6. Add the teriyaki sauce to the skillet and simmer for 2 to 3 minutes until the sauce has thickened and coated the chicken thoroughly.
7. In a separate bowl, toss the coleslaw mix with rice vinegar and sesame oil until evenly coated.
8. To assemble, place a small amount of the slaw mixture into each baked wonton shell.
9. Top the slaw with a spoonful of the teriyaki chicken.
10. Garnish with sliced green onions and toasted sesame seeds before serving.