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Restaurant Style Crispy Chicken Wonton Tacos [Copycat Recipe]

Traci Taylor

The BIG game is Sunday and if you’re looking for some inspiration for food to serve to your guests, I’ve got it for you right here!

My husband and I are HUGE fans of the crispy chicken wonton tacos that a local restaurant (which is named after a fruit) sells, but they’re a little pricy. We decided to see if we could recreate the recipe for ourselves. It took a whole lot of tries before we got it to where we thought it was perfect enough to share with you. So here you are, our copycat recipe for crispy chicken wonton tacos.


  1. 6-8 skinless, boneless chicken breasts, grilled
  2. 1 tablespoon stir fry oil
  3. 1 package of cole slaw mix
  4. 1/4 cup diced red onion
  5. Asian vinaigrette dressing
  6. 1 package medium sized square wonton wrappers
  7. 1 cup vegetable oil or extra virgin olive oil
  8. 1/4 cup chopped cilantro
  9. Limes, cut into little wedges


In a bow, l mix together cole slaw mix (but don’t use the cole slaw dressing that comes with it), cilantro and dice red onion.

Traci Taylor

Pour Asian Vinaigrette into cole slaw mix. You really won’t need much. Use an amount that makes the cole slaw taste the way you want it- we use about 1/4 of a cup or less.

Stir cole slaw mixture together until all ingredients are well combined and refrigerate for a minimum of one hour. We found that it was easiest to mix up the slaw mixture by using our hands.  Just be sure to wash them well before and after!

Traci Taylor

Grill Chicken breasts and cut into small cubes.  In a preheated skillet, warm up stir fry oil. When oil is hot add chicken. Fry for about 2 minutes or so until chicken is hot and coated in stir fry oil. Remove chicken from skillet and add 1 cup of vegetable oil to the pan. We also coated the chicken in the vinaigrette because we really wanted that Asian taste.

Traci Taylor

Place a “strip” of cubed and fried chicken in the center of a wonton wrapper.  Fold the wrapper so that it resembles a taco.

Traci Taylor

Fry wonton wrapper with chicken inside for about 30 seconds or so until wonton wrapper is golden brown and crispy. You want to be sure to keep the wonton open- don’t let it seal or it won’t really be a taco.  To keep it from sealing, hold the top flap up with a pair of tongs until the wonton starts to fry.

Traci Taylor

Top each taco with cole slaw mix and a sprinkle of chopped cilantro. Give everyone a lime wedge to squeeze over their tacos.

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