Chicken Wonton Tacos are baked wonton wrappers filled with tangy chicken topped with homemade slaw and sweet chili sauce. Make my homemade wonton wrappers to use in this crunchy and flavorful appetizer!

Pan of Chicken Wonton Tacos with Sweet Chili Sauce from Overhead.
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Chicken Wonton Tacos

All of my taste testers gobbled these down in no time! One of the best appetizers I have ever made. It seems like a few steps, but these really are simple to pull together. Wonton wrappers are baked to a crispy, golden brown. Then, they are filled with chicken that has been cooked in a garlicky soy and hoisin sauce mixture. Finally, the chicken tacos are topped with slaw and sweet chili sauce. I also have Buffalo Chicken Wontons you may want to try.

Ingredients Needed to Make Chicken Wonton Tacos - the slaw, chicken, and chili sauce in a collage.

Tacos Ingredients

There are four parts to this recipe–the chicken, wonton wrappers, slaw, and the sweet chili sauce garnish.

Chicken: Use boneless, skinless chicken breasts for this recipe.

Hoisin Sauce: Hoisin sauce is a thick, flavorful sauce that is used a lot for stir-fries, as a dipping sauce, and as a glaze for meats.

Sesame Oil: Sesame oil is made from sesame seeds and used in both the chicken recipe and slaw.

Sweet Chili SauceTop off the tacos with as much or as little of the sweet chili sauce as you prefer.

Muffin tin flipped over with wonton wrapped placed between the cups. Shows how to make homemade wonton tacos to make Chicken Wonton Tacos.

How to Make Wonton Tacos

The first part of this recipe is to bake the wonton wrappers. A nifty way to do this is to use a muffin tin that is flipped upside down. After you flip the tin, place a wonton wrapper in between two muffin cups, forming the wrapper into a ‘v’-shape.

Pan shot from overhead showing what baked wonton tacos look like.

Although I prefer using a flipped-over muffin tin to shape and bake the wonton wrappers, you could also use a baking dish. Simply drape the wrappers over the sides of the baking dish to give them that taco-shell-like shape.

Fan full of Chicken Wonton Tacos and Showing One close up Filled with Ingredients.

Can I Make these Tacos Ahead of Time?

For best results, this appetizer is best served fresh. You could mix together the dry ingredients for the slaw, but don’t add any liquid to it until ready to use on the tacos. (If you do mix it all together, try to use it within an hour.) We loved the crunch of the fresh slaw; if it sits too long, it could get soggy.

Can I Marinate the Chicken?

Yes! You could get away with marinating the chicken for a couple of hours, up to overnight, in the sauce.

Hand Holding a Chicken Wonton Tacos and Dipping It Into Sweet Chili Sauce.

Can I Make Chicken Wonton Tacos in an Air Fryer?

Well, I tried to cook the wonton wrappers in an air fryer, and it was a big failure. The wrappers were too light, which caused them to blow around. As much as I tried to make it work, I couldn’t. 

More Appetizers

5 from 2 votes

Chicken Wonton Tacos

Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Chicken Wonton Tacos are baked wonton wrappers filled with tangy chicken topped with homemade slaw and sweet chili sauce.



  • 2 boneless skinless chicken breasts, cut into small 1/4 pieces (about 2½ cups)
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic


  • 24 wonton wrappers
  • nonstick cooking spray


  • 3 cups (267g) shredded cabbage, we used a mix of both purple and green
  • 1 medium jalapeno pepper, seeded and diced (about ¼ cup)
  • ¼ cup (25g) finely sliced green onions
  • 1 tablespoon finely chopped cilantro, about ¼ cup loose cilantro, chopped
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 teaspoon granulated sugar


  • sweet chili sauce, to taste



  • In a large skillet over medium-high heat, add soy sauce, hoisin, sesame oil, and garlic. Whisk to combine.
  • Add chicken, toss until fully coated, and cook for about 8 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken from skillet and tent to keep warm.


  • Set the oven rack to the middle position and preheat the oven to 375°F. Flip over a muffin tin, cup-side up.
  • Working one at a time, spray both sides of the wonton wrappers with cooking spray.
  • To create the taco shell shape, place a wonton wrapper in the space between two muffin cups. Slightly press down on the shell.
  • Bake for 6-8 minutes, or until browned. While the shells are baking, prepare the coleslaw.


  • In a large bowl add cabbage, jalapeno, green onion, cilantro, rice vinegar, soy sauce, sesame oil, lime juice, and sugar. Toss to combine.


  • While the shells are still warm, fill each with about 1½ tablespoons of chicken. Top with another 1½ tablespoons slaw, and garnish with sweet chili sauce. Serve warm.

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