Wonton Tacos

Linda Tarpening


Absolutely loved by the 9 of us!! My daughter Lisa and I had these at Applebee's. She found the recipe at blogchef.net. A timesaving tip...Freeze the chicken breast for about 2 hours before cutting. Makes it so much easier. Also..I just fry the papers flat. Couldn't get them shaped correctly. Turns out you can pile on more of the marinated cole slaw and chicken that way!!

★★★★★ 5 votes
1 Hr
30 Min
Stove Top


1 lb
chicken breasts cut chopped very small
2 Tbsp
olive oil
4 Tbsp
kikoman stir fry sauce
8 Tbsp
kraft asian toasted sesame dressing
2 Tbsp
soy sauce
2 Tbsp
teriyaki sauce
won ton wrappers
oil for frying
4 Tbsp
green onions sliced
4 Tbsp
red onion
4 Tbsp
cilantro, fresh


1 c
coleslaw mix
1 1/2 Tbsp
kraft asian toasted sesame dressing


1In a bowl or sealable plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour.
2In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside. TIP...the marinade softens the coleslaw. I recommend that you mix it about 10 minutes before serving.
3Heat olive oil in a wok over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the wok and transfer to a bowl. Add about 1/2 inch of oil to the wok over medium high. Fold the wonton wrappers into a triangle formation but do not seal. Place into the hot oil and fry until golden brown on one side. Turn once and fry until golden brown on the other side. Drain on paper towels.
4To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.

About Wonton Tacos

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: For Kids