Too hot to turn on the oven? This one’s for you. These teriyaki chicken wonton taco bowls are a summer favorite. They are light, fresh, and very crunchy.
You need a meal that is fast. You want something the kids will actually eat. This recipe delivers a high protein dinner in minutes. It is the perfect refreshing meal for a busy day.
Why You’ll Love These Teriyaki Chicken Wonton Taco Bowls
This recipe is a total winner for busy families. It is ready in only 25 minutes. The air fryer creates a perfectly crispy shell without deep frying. It feels like a restaurant treat at home.
The fresh sesame slaw adds a lovely brightness. It is excellent for a healthy reset this week. Your family will love the fun taco shape. You can even prep the components ahead of time.
Simple Cooking Method
Making these bowls is incredibly easy and doable. You will use a muffin tin for the shape. The air fryer adds the satisfying crunch quickly. Even a beginner can master this simple process. It is a fail-proof way to impress your guests.
Simple Ingredients
Most of these items are likely in your pantry already. Use fresh seasonal cabbage for the best crunch.
- 12 wonton wrappers
- 2 cups cooked chicken breast, shredded
- 1/2 cup teriyaki sauce
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Non-stick cooking spray
Step-by-Step Directions
- Lightly spray both sides of the wonton wrappers with non-stick cooking spray.
- Press each wonton wrapper into the cups of a standard muffin tin or heat-safe silicone molds to create a bowl shape.
- Place the molds in the air fryer basket and cook at 350°F (175°C) for 5 to 7 minutes or until the edges are golden brown and crispy.
- In a medium bowl, combine the shredded chicken and teriyaki sauce, tossing until the protein is evenly coated.
- In a separate bowl, whisk together the rice vinegar and sesame oil, then toss with the coleslaw mix to create the base slaw.
- Remove the crispy wonton shells from the air fryer and allow them to cool for 1 minute on a wire rack.
- Assemble the bowls by placing a tablespoon of slaw into each wonton shell followed by a generous portion of the teriyaki chicken.
- Top with sliced green onions and toasted sesame seeds immediately before serving.
Best Ways to Enjoy It
Serve these bowls while the shells are warm and golden. They look beautiful on a large platter. Pair them with steamed edamame or fresh fruit. It makes a balanced summer meal for everyone. Set the table and enjoy a stress-free dinner.
Storage & Reheating
Store the chicken and slaw in separate containers. They will stay fresh for three days. Keep the wonton shells in an airtight bag. Do not assemble until you are ready to eat. This keeps the shells perfectly crispy for your lunch. Reheat the chicken quickly in the microwave.
Tips for Best Results
- Don’t skip the cooking spray for maximum crunch.
- Watch the air fryer closely to avoid burning the edges.
- Use rotisserie chicken to save extra time on weeknights.
- Store components separately to prevent soggy shells.
- Use a silicone mold for the easiest removal of shells.
- Add a drizzle of sriracha for a spicy summer kick.
- Press the wrappers firmly to get a good bowl shape.
Ways to Switch It Up
- Swap the chicken for cooked shrimp or tofu.
- Add diced mango for a tropical summer flavor.
- Use a spicy peanut sauce instead of teriyaki sauce.
- Top with avocado for a creamy texture.
Common Questions
Can I make these in the oven?
Yes, you can bake them at 375°F. It usually takes about 8 to 10 minutes. Watch for a golden brown color.
Where do I find wonton wrappers?
Look in the refrigerated produce section of your store. They are often near the tofu or dressings. They are very affordable too.
I hope your family loves these crunchy little bowls as much as mine does. They are such a fun way to enjoy a fresh summer evening together. Happy cooking!
— Katie Wood
Ingredients
- 12 wonton wrapper s
- 2 cups cooked chicken breast, shredded
- 1/2 cup teriyaki sauce
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions , thinly sliced
- 1 teaspoon toasted sesame seeds
- Non -stick cooking spray
Instructions
- Lightly spray both sides of the wonton wrappers with non-stick cooking spray.
- Press each wonton wrapper into the cups of a standard muffin tin or heat-safe silicone molds to create a bowl shape.
- Place the molds in the air fryer basket and cook at 350°F (175°C) for 5 to 7 minutes or until the edges are golden brown and crispy.
- In a medium bowl, combine the shredded chicken and teriyaki sauce, tossing until the protein is evenly coated.
- In a separate bowl, whisk together the rice vinegar and sesame oil, then toss with the coleslaw mix to create the base slaw.
- Remove the crispy wonton shells from the air fryer and allow them to cool for 1 minute on a wire rack.
- Assemble the bowls by placing a tablespoon of slaw into each wonton shell followed by a generous portion of the teriyaki chicken.
- Top with sliced green onions and toasted sesame seeds immediately before serving.
