Ingredients
Equipment
Method
- Cook and Shred the Chicken: In a large skillet over medium-low heat, cook the chicken breast until the internal temperature reaches 165°F. Once it has cooled enough to handle, shred the meat (skip cooking if using rotisserie chicken).1 chicken breast
- Sauté the Aromatics and Veggies: Return the shredded chicken to the skillet and add the soy sauce, sesame oil, garlic, ginger, green onions, cabbage, and carrots. Stir the mixture and cook for 2 to 3 minutes until the vegetables have softened slightly.1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1/4 cup green onions, 1/4 cup shredded cabbage, 1/4 cup shredded carrots
- Add the Sauce: Pour the hoisin sauce over the chicken and vegetable mixture. Stir well to ensure everything is evenly coated, then remove the skillet from the heat.1/4 cup hoisin sauce
- Assemble the Tacos: Place a spoonful of the chicken mixture into the center of each wonton wrapper. Fold the wrapper in half diagonally to create the classic taco shape.12 wonton wrappers
- Fry the Wontons: Heat a few tablespoons of vegetable oil in a separate pan over medium-high heat. When the oil is shimmering, carefully place the filled wontons into the pan and fry for 1 to 2 minutes per side until golden brown and crispy.Vegetable oil
- Drain and Serve: Use a slotted spoon to move the Chicken Wonton Tacos to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crunchy.
Notes
To get the best results, always use fresh wonton wrappers; wrappers that have been in the freezer for a long time may not crisp up as well. If you want to save on calories, these can be made in the air fryer by spraying them with cooking oil and air frying at 375°F for about 2-3 minutes per side.
