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Make at Home Restaurant Style Meals: Chicken Wonton Tacos [RECIPE]

Traci Taylor

There’s a restaurant chain (hint: they’ve got a fruit in their name) which offers chicken wonton tacos as an appetizer and they’re pure heaven, but the downside is that the plate doesn’t come with very many on it and these suckers are addictive. The solution? Make them at home!

I got tired of sharing my chicken wonton tacos with everybody at my table when we’d go out to eat, so played around and came up with a recipe that rivals the restaurant chain’s. I’ve never had a complaint. As a matter of fact, I make these in mass quantities because they go fast.

Chicken Wonton Tacos

  1. 6-8 skinless, boneless chicken breasts, grilled (or you can cheat and use the pre-cooked stuff like I did)
  2. 1 tablespoon stir fry oil
  3. 1 package of plain coleslaw mix
  4. 1/4 cup diced red onion
  5. Asian dressing (I love Kraft Lite Asian Toasted Sesame salad dressing)
  6. 1 package large square wonton wrappers
  7. 1 cup extra virgin olive oil
  8. 1/4 cup chopped cilantro
  9. A couple sliced limes


In a bowl mix together coleslaw mix (but do not use the coleslaw dressing that comes with it), cilantro and dice red onion. Pour the Asian vinaigrette into the coleslaw mix (you won’t need much) using an amount that makes the coleslaw taste the way you want it. I use 1/4 of a cup or less.

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

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

Lay down of strip of the cubed and fried chicken in the center of a wonton wrapper and then fold the wrapper into a triangle so that it resembles a taco.

Fry the wonton wrapper with chicken inside for about 30 seconds or so until the 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.

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

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