Description
These Chicken Wonton Tacos combine crispy fried wonton shells with juicy shredded chicken and fresh toppings, making them a quick, flavorful, and fun twist on traditional tacos.
Ingredients
- 12 wonton wrappers
- 2 cups cooked chicken, shredded (about 1 large chicken breast)
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped (about ½ cup)
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice (fresh)
- 1 cup shredded lettuce
- ½ cup diced tomato
- ¼ cup chopped cilantro
- Lime wedges, for serving
Instructions
- Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
- Add the shredded chicken to the skillet, stirring to coat well with the spices and onion mixture. Cook for 2–3 minutes until warmed through.
- While the chicken warms, prepare the creamy sauce: in a small bowl, mix sour cream, mayonnaise, and lime juice until smooth.
- In a separate nonstick or lightly greased skillet, fry each wonton wrapper one at a time. Flatten it gently and fry for about 30 seconds per side, or until golden brown and crispy. Remove to a paper towel–lined plate to drain.
- To assemble, place a crisp wonton shell on a plate. Spoon a portion of the spiced shredded chicken into it. Top with a drizzle of the creamy sauce, then add shredded lettuce, diced tomato, and chopped cilantro.
- Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- Use leftover or rotisserie chicken for quicker prep.
- Fry wonton wrappers just before serving to maintain crispiness.
- Bake wrappers for a lighter version.
- Prep the chicken and sauce ahead of time for convenience.
- Customize toppings to taste.