Description

Honey Lime Chicken Wonton Tacos are a vibrant and crunchy party appetizer featuring tender shredded chicken tossed in a tangy honey lime sauce, nestled inside crispy baked wonton shells, and topped with fresh cabbage, cilantro, and a creamy sriracha drizzle. Perfect for gatherings, these flavorful bite-sized tacos combine sweet, spicy, and savory elements with a satisfying crunch.

Ingredients

Scale

Chicken Filling

1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
2 tablespoons olive oil
2 tablespoons honey
Juice and zest of 1 lime
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon chili flakes (optional)

Wonton Taco Shells

12 square wonton wrappers
Cooking spray or oil for brushing

Toppings & Sauce

1 cup shredded cabbage or coleslaw mix
2 tablespoons chopped cilantro
2 tablespoons sliced green onions
1/4 cup sour cream or Greek yogurt
1 tablespoon mayonnaise
1 teaspoon sriracha (optional)
Salt and pepper to taste

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Instructions

Preheat Oven and Prepare Wonton Shells: Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with nonstick cooking spray to prevent sticking. Press each square wonton wrapper into a muffin cup, shaping it to form a taco shell. Spray or lightly brush the wrappers with oil to ensure crispiness when baked. Bake for 7 to 9 minutes until the shells are crisp and golden. Remove from oven and allow them to cool in the tin to hold their shape.
Cook the Honey Lime Chicken: While the taco shells bake, heat the olive oil in a skillet over medium heat. Add the shredded cooked chicken to the skillet, then pour in the honey, lime juice and zest, soy sauce, garlic powder, and chili flakes if using. Stir thoroughly to coat the chicken evenly with the sauce. Cook for about 3 to 4 minutes until the chicken is heated through and the flavors meld together.
Make the Creamy Drizzle Sauce: In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, and sriracha if you want a spicy kick. Stir to blend the sauce smoothly and set aside for garnish.
Assemble the Wonton Tacos: Carefully fill each cooled wonton shell with a generous spoonful of the honey lime chicken mixture. Top with a pinch of shredded cabbage or coleslaw mix for crunch, then sprinkle with chopped cilantro and sliced green onions. Finally, drizzle the prepared creamy sriracha sauce over each taco to add a flavorful finishing touch.
Serve and Enjoy: Serve the wonton tacos immediately to maintain their crisp texture. These vibrant and tasty tacos make the perfect party appetizer or snack that everyone will love!

Notes

You can use either chicken breasts or thighs depending on your preference for lean or fattier meat.
For extra crispiness, make sure to spray or brush the wonton wrappers with oil before baking.
Adjust the amount of chili flakes and sriracha to control the level of spiciness.
Feel free to substitute sour cream with Greek yogurt for a healthier option.
These tacos are best enjoyed fresh to keep the wonton shells crisp.
Leftover chicken filling can be stored in the refrigerator for up to 3 days but avoid assembling the tacos in advance to prevent sogginess.