Summer evenings call for something light, crunchy, and full of zest. These Teriyaki Chicken Wonton Taco Bowls are the ultimate crowd-pleaser for your next backyard gathering. They deliver a satisfying snap with every single bite.
You can skip the takeout and whip these up in your own kitchen. They feel fancy but stay incredibly simple to assemble. Your family will love the vibrant colors and bold flavors on their plates tonight.
Why You’ll Love It
These bowls are a total game-changer for your busy weeknight dinner rotation. You get a restaurant-quality meal in just 35 minutes from start to finish. The combination of warm, glazed chicken and cool, crisp slaw is simply addictive.
They are also incredibly budget-friendly and use simple pantry staples. You get to enjoy a healthy reset without sacrificing any of the fun. These are perfect for entertaining because they look as good as they taste.
The Easy Process
We use a standard muffin tin to create the cutest crispy shells. No deep frying is required to get that perfect golden crunch. The chicken sears quickly in a skillet while the wrappers bake. It is a stress-free method that helps you feel like a pro.
What You’ll Need
- 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
- Preheat oven to 375°F (190°C).
- Lightly spray a standard 12-cup muffin tin with cooking spray.
- Press one wonton wrapper into each muffin cup, pleating the edges to form a bowl shape.
- 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.
- 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.
- Add the teriyaki sauce to the skillet and simmer for 2 to 3 minutes until the sauce has thickened and coated the chicken thoroughly.
- In a separate bowl, toss the coleslaw mix with rice vinegar and sesame oil until evenly coated.
- To assemble, place a small amount of the slaw mixture into each baked wonton shell.
- Top the slaw with a spoonful of the teriyaki chicken.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Best Ways to Enjoy
Serve these on a large wooden platter for a beautiful, rustic look. Pair them with a side of steamed edamame or fresh tropical fruit. They make a fantastic addition to any summer spread or potluck. You can even serve them as a fun appetizer for date night.
Make-Ahead Advice
Store the chicken and shells separately to keep everything perfectly crisp. The chicken stays fresh in the fridge for up to three days. Reheat the chicken in a skillet to keep it juicy and fragrant. Toast the shells for one minute in the oven to bring back the snap. Assemble just before you are ready to eat for the best texture.
Tips for Best Results
- Don’t skip the cooking spray or the wrappers will stick to the tin.
- Avoid overfilling the shells to keep the bottoms from getting soggy.
- Use a rotisserie chicken to save time on busy summer nights.
- Toss the slaw right before serving to maintain that fresh crunch.
- Watch the oven closely as wonton wrappers can brown very quickly.
- Garnish generously with green onions for a pop of bright color.
- Try using a double layer of wonton wrappers for extra sturdiness.
Make It Your Own
- Drizzle with spicy mayo for a creamy heat boost.
- Swap the chicken for shrimp for a light seafood variation.
- Add diced mango to the slaw for a sweet summer twist.
- Use tofu cubes for a delicious vegetarian-friendly option.
Common Questions
Can I make these ahead of time?
You can bake the shells and cook the chicken a day early. Keep them in separate airtight containers until you are ready to serve. This makes party prep a total breeze.
What if I don’t have a muffin tin?
You can bake the wrappers flat on a cookie sheet like crackers. Then simply pile the slaw and chicken on top for wonton nachos. It tastes just as crispy and delicious.
Is this recipe kid-approved?
The sweet teriyaki glaze and crunchy shells are usually a huge hit with kids. It is a fun, hand-held way for them to enjoy protein and veggies together. You can even let them help assemble the bowls.
I hope these crispy bowls bring a little sunshine to your dinner table. They are so much fun to make and even better to share with friends. Happy cooking!
— Emily
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Lightly spray a standard 12-cup muffin tin with cooking spray.
- Press one wonton wrapper into each muffin cup, pleating the edges to form a bowl shape.
- 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.
- 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.
- Add the teriyaki sauce to the skillet and simmer for 2 to 3 minutes until the sauce has thickened and coated the chicken thoroughly.
- In a separate bowl, toss the coleslaw mix with rice vinegar and sesame oil until evenly coated.
- To assemble, place a small amount of the slaw mixture into each baked wonton shell.
- Top the slaw with a spoonful of the teriyaki chicken.
- Garnish with sliced green onions and toasted sesame seeds before serving.
