Taco Tuesday: Teriyaki Chicken Wonton Taco Cups

Okay. This might be the least taco-y recipe I share in my Taco Tuesday series, but it started out as a taco! I promise, it really did!

wonton 2

Colton and I grabbed a quick dinner at an Applebee’s one night – I think mostly out of the sheer necessity to get something inexpensive in our stomachs fast. We ordered their appetizer – chicken wonton tacos – and an obsession was born. Their taco shells are made out of (and I’m guessing at this part) a deep-fried wonton shaped like a hard taco shell, filled with diced chicken covered in a sweet and spicy teriyaki-like glaze, and topped with a light slaw and fresh cilantro. Squeeze some lime juice on top, and they actually are pretty good. So I decided to try and strike out on my own.

wonton 1

There were a few ‘copycat’ recipe attempts online, but after trying one or two, nothing quite hit it out of the park. So, as I always do, I changed the recipe all around and have made a dish all of my own that has become a staple in our dinner rotation. The biggest part that I struggled with? The shells! Instead of deep frying the wonton shells, I tried baking them folded over the edges of deep baking dishes. No bueno – they’d usually be too narrow to fit any meat or slaw into. And thus, wonton cups were born. Easy to make, easy to eat.


  • 1 pound boneless, skinless chicken breasts
  • Salt and pepper to taste
  • Olive oil
  • 1/4 cup soy sauce
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons garlic hoisin sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon sriracha
  • Cornstarch
  • Lime juice (to your taste)
  • Shredded coleslaw mix (bagged is fine)
  • Coleslaw dressing (use however heavily you like – it’s better on the lighter side)
  • Fresh cilantro, loosely chopped
  • Wonton wrappers

How To

  1. Drizzle a bit of olive oil into a large frying pan. Cut chicken up into very small cubes, and sauté in pan with salt and pepper. Turn your oven on to 400ºF.
  2. While chicken cooks and your oven preheats, prepare your sauce. Whisk together the soy sauce, vinegar, hoisin, sesame oil, teriyaki sauce, sriracha, and a tiny splash of lime juice. Set aside.
  3. Prepare your wonton cups. Brush both sides of each wonton wrapper lightly with olive oil, then press and shape into the cups of a standard 12-cup muffin pan. Bake in preheated oven for 5-7 minutes, until just turning brown. Take out and let cool – they don’t have to be hot for serving.
  4. Mix your coleslaw and dressing in a medium bowl and drizzle lightly with lime juice.
  5. When chicken is done cooking, add just a sprinkle of cornstarch to your sauce mixture. Mix well, then pour into the pan with the chicken. Cook for a few minutes over medium-low heat until sauce thickens.
  6. To serve, scoop chicken into wonton cups, top with a bit of coleslaw, then sprinkle with cilantro. Drizzling a bit more lime juice on top is highly recommended 🙂

wonton 3

2 Comments Add yours

  1. Ruthie says:

    These look scrumptious…Im putting all my favorites in a file! Randy usually does most of the cooking, but these recipes are truly inspiring me to get in there and have some fun!
    Thank You


    1. sarahashby8 says:

      yay!! these are some of our favorites – let me know if you try ’em out!


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