Best Wonton Tacos Recipes

APPLEBEE'S WONTON CHICKEN TACOS RECIPE - (3.8/5)

Steps:

• Brush the wonton wrappers with olive oil, drape them over the side of a baking dish, bake at 350°F for 5 minutes Toss the chicken in the stir-fry sauce 3 tablespoons Asian dressing, soy sauce, and teriyaki sauce, pour into a frying pan and heat until cooked through. Shred cabbage, stir in the coleslaw dressing, fill each wonton with meat mix, top with slaw, add chopped green onions and cilantro.

KNOCK OFF APPLEBEE'S GRILLED CHICKEN WONTON TACOS

Steps:

• Preheat oven to 350*.
• Spray the outside and inside edges on baking/or loaf pans. Place wonton wrapper on pan edges making a taco shape. Be sure that wontons are not touching.
• Bake in oven between 3-4 minutes until all wontons are used.
• In a bowl mix together Chicken and Asian Dressing until combined.
• Put a small amount of chicken and coleslaw into wonton wrappers then enjoy.

SASSY WONTON TACOS

Steps:

• Preheat the oven to 400 degrees F. To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep the wontons from overlapping.) Bake them until just crispy enough to hold their shape, about 3 minutes. Remove the pan from the oven, but leave the oven on. Carefully remove the shells and gently open them to form "tacos." Set aside. In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave for about 1 minute, until slightly softened. Set aside. In another bowl, combine chicken with BBQ sauce; mix well and set aside. Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed by the slaw, about 1 tablespoon of each per shell. Lay the filled won tons gently on their sides on the baking sheet. Spray the shells lightly with nonstick spray. Bake for about 5 minutes, until warm and crunchy. Let them cool slightly and serve!

HAWAIIAN BBQ PORK WONTON TACOS RECIPE - (4/5)

Steps:

• Place pork roast in the slow cooker. Add liquid smoke, and sprinkle pork with salt. Cook on low 8 hours or on high 4 hours. 30 minutes before serving, Remove the pork from the slow cooker and shred with two forks. Preheat oven to 400. Spray a baking sheet generously with cooking spray. Lay wonton wrappers out on a flat surface. Put 3-4 tablespoons water in a small bowl. Spoon about 2 tablespoons of shredded pork into the center of each wonton. Top with 1-2 tablespoons broccoli slaw and some red onion slices. Wet your finger tips with the water, then pinch two opposite corners of each wonton together so they stick together. Place wonton tacos on prepared baking sheet in a single layer, not touching. Spray tacos generously with cooking spray. Bake 10-15 minutes until wontons get crisp and edges begin to brown. While the tacos are baking, prepare the sauce. Combine all sauce ingredients in a medium sauce pan and whisk over medium-high and bring to a boil. Reduce to simmer and allow to thicken until tacos are done baking.Top with cilantro. Drizzle sauce onto tacos, or serve as a dipping sauce.

FRIED WONTON TACOS

Steps:

• 1. In a skillet, brown hamburger until no longer pink, drain. Add taco seasoning and 1/4 cup water, let simmer. Chop all veggies, set aside.
• 2. Fill wonton wrappers with 1 tbsp hamburger, sprinkle with cheese, fold in triangle. Brush edges of wontons with remaining water (or egg wash), seal the seams. In a medium skillet, warm oil over med-high heat. Add wontons, brown on each side, about 2 min. Remove from skillet once golden and crispy to paper towels to absorb any grease.
• 3. Add veggie toppings as you would a taco... serve with refried beans and rice, or as an appetizer. Enjoy!

CHICKEN WONTON TACOS

Steps:

• Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
• 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.

WONTON TACOS

Steps:

• 1. In 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.
• 2. In 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.
• 3. Heat 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.
• 4. To 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.

COPYCAT GRILLED CHICKEN WONTON TACOS

Steps:

• 1. Preheat oven to 350*
• 2. Spray the outside and inside edges on baking/or loaf pans. Place wonton wrapper on pan edges making a taco shape. Be sure that wontons are not touching. Bake in oven between 3-4 minutes until all wontons are used.
• 3. In a bowl mix together Chicken and Asian Dressing until combined.
• 4. Put a small amount of chicken and coleslaw into wonton wrappers then enjoy.

CHICKEN WONTON TACOS RECIPE

Steps:

• Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). 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. Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin. 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.