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Wonton Chicken Tacos


Serves 3 to 4


  • 1 12 oz Package of Wonton Wraps (Nasoya Wonton Wraps/)
  • 1 Chicken Breast (may substitute¬† for plant base protein)
  • 1 1/2¬† Tablespoon Sesame Oil
  • 1 Tablespoon Soy Sauce
  • 3 Tablespoons San J Again BBQ Sauce or Hoisin Sauce (BBQ Sauce)
  • 1 Tablespoon Fresh Ginger (minced)
  • 3 Garlic Cloves (minced)
  • 1 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Sesame Seeds (Optional)
  • 2 Tablespoon Oil or Oil Spray


Asian Slaw

  • 2 (loosely packed) Cups Red Cabbage
  • 4 Green Onions
  • 1/4 Cup Fresh Cilantro
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Honey


Optional; Finish off with Sriracha


  1. Preheat oven to 350F
  2. Dice up the chicken into small pieces. In a bowl add; chicken, sesame oil, soy sauce, bbq sauce or hoisin sauce, fresh ginger, garlic, red pepper flakes, and sesame seeds.
  3. In a large pan over medium heat, add 1 tablespoon oil and the chicken mixture. Cook for 3 to 5 minutes until thoroughly cooked through.
  4. Chop the cabbage into small 2 inch long thin slices. Dice the green onion and add both to a small bowl. Add in chopped fresh cilantro, sesame oil, rice vinegar, soy sauce and honey. Mix well.
  5. Oil the wonton wraps on both side lightly and drape over the sides of a 9×13 baking pan. Bake for 3 to 5 minutes until crispy.
  6. Add the chicken o the wonton, followed by the asian slaw, and optional sriracha and sesame seeds for garnish.



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