Chicken Wonton Tacos


Light and tasty, these make a great appetizer or a quick and easy main dish! Kids love them! Finally a dish that makes use of ground chicken but not so far-fetched. I bake the wonton wrappers to save time and it eliminates most of the fat. Although time-consuming, you can fry wrappers in sesame or olive oil for the extra flaky shells, folded in a triangle for about 1 minute on each side. I loved the ones at Applebee's® and decided to attempt a home version. I was extremely pleased with the healthier version! Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.

Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 30 mins
14 mini tacos
Overhead shot of a platter of chicken wonton tacos with red cabbage and carrots, garnished with cilantro

Dotdash Meredith Food Studios


  • head red cabbage, sliced and chopped

  • 4 small carrots, peeled and grated

  • ¼ cup coleslaw dressing

  • ¼ cup red wine vinegar

  • 2 tablespoons soy sauce

  • 2 tablespoons teriyaki sauce

  • 2 tablespoons sesame oil

  • 1 pound ground chicken

  • ¼ cup stir-fry sauce

  • 14 wonton wrappers


  1. Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.

    Overhead shot of a mixing bowl with shredded red cabbage, carrots, and other ingredients for tacos

    Dotdash Meredith Food Studios

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.

    Overhead shot of a pan with ground chicken cooking and being stirred with a wooden spoon

    Dotdash Meredith Food Studios

  4. Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.

    High angle shot of an upside-down muffin tin holding wonton wrappers that have been folded like taco shells

    Dotdash Meredith Food Studios

  5. Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.

    High angle shot of baked wonton wrappers as taco shells, being filled with ground chicken and toppings

    Dotdash Meredith Food Studios

Cook's Notes:

Chicken breast or turkey can be substituted for the ground chicken, if desired.

Green cabbage can be used in place of the red cabbage.

Plain yogurt can be used in place of the coleslaw dressing. Olive oil can replace sesame oil, if desired.

For spicy option, use red pepper flakes as desired in meat mixture.

Nutrition Facts (per serving)

245 Calories
10g Fat
21g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 245
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 8%
Cholesterol 44mg 15%
Sodium 755mg 33%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 18g
Vitamin C 22mg 112%
Calcium 49mg 4%
Iron 2mg 9%
Potassium 351mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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