If you’re searching for a playful, flavorful appetizer, these Teriyaki Chicken Wonton Taco Bowls will absolutely steal the show at your next gathering. Picture this: crispy wonton cups brimming with juicy, sticky-sweet teriyaki chicken, a refreshing crunch from cabbage and carrots, and those irresistible pops of sesame and cilantro to finish things off. With every bite, you’ll get a burst of savory, sweet, and zesty flavors that’ll have your friends reaching for seconds before you can blink. Whether you’re hosting a party, having family over, or want dinner to feel like something special, these Teriyaki Chicken Wonton Taco Bowls bring fun and flavor straight to your table.
Ingredients You’ll Need
This recipe is delightfully simple but each ingredient plays a key role in creating the magic of Teriyaki Chicken Wonton Taco Bowls. Every piece—from the protein-packed chicken to the fresh, colorful toppings—works together for a dish that’s as beautiful as it is delicious.
- Boneless, skinless chicken breasts (1 pound): Cut into bite-sized pieces, this is your hearty, succulent taco filling.
- Teriyaki sauce (1/2 cup): The star of the flavor show, lending a perfect balance of sweetness and umami to the dish.
- Soy sauce (1 tablespoon): Deepens the savory notes and enhances the overall flavor profile.
- Honey (1 tablespoon): Adds a gentle sweetness to compliment the teriyaki and balance the salty notes.
- Fresh ginger, grated (1 teaspoon): Lends bright, aromatic warmth that lifts the whole filling.
- Garlic, minced (1 teaspoon): Brings an essential, robust kick to the chicken.
- Square wonton wrappers (12): These crisp up beautifully in the oven and create your portable taco “shells.”
- Shredded cabbage or coleslaw mix (1 cup): Delivers crunch and freshness, a perfect counterpart for the saucy chicken.
- Shredded carrots (1/2 cup): Provide color, crunch, and a touch of sweetness.
- Green onions, sliced (2): Offer a gentle oniony sharpness and fresh green hue for topping.
- Sesame seeds (1 tablespoon): For a nutty crunch and a pretty finishing touch.
- Fresh cilantro, chopped (2 tablespoons): Brings a pop of green and a hit of citrusy flavor.
- Cooking spray: Ensures those wonton cups bake up golden and crispy, never stuck to the pan.
How to Make Teriyaki Chicken Wonton Taco Bowls
Step 1: Bake Your Wonton Bowls
Start by preheating your oven to 350°F. Give a 12-cup muffin tin a quick mist with cooking spray. Then, gently press a wonton wrapper into each cup, folding the corners to shape them into adorable little bowls. These crisp up beautifully in just 8 to 10 minutes—you’re looking for a glorious golden color and plenty of crunch. Once you pull them out, let them cool in the pan to stay super crisp until you’re ready to fill them.
Step 2: Mix the Teriyaki Sauce
While your wonton cups are cooling, grab a medium bowl and whisk together the teriyaki sauce, soy sauce, honey, grated ginger, and minced garlic. This sweet-savory mixture is what gives the Teriyaki Chicken Wonton Taco Bowls their signature flavor. Stir well to blend everything seamlessly—it’ll be your mouthwatering chicken glaze!
Step 3: Cook the Chicken
Heat a large skillet over medium-high heat and add in your diced chicken. Let it sear and cook through, stirring occasionally, until each piece is browned and juicy—usually about 5 to 6 minutes. Pour that tempting teriyaki mixture over the top and toss to coat every piece. Let the sauce bubble gently for another 2-3 minutes until it thickens and clings to the chicken—your kitchen will smell incredible right about now!
Step 4: Assemble the Taco Bowls
Now for the most satisfying part—assembly! Into each crispy wonton cup, layer a small handful of shredded cabbage and carrots for crunch and color. Spoon in a generous helping of warm, glazed teriyaki chicken. Top off each bowl with fresh green onions, a sprinkle of sesame seeds, and chopped cilantro for that perfect finish. Serve the Teriyaki Chicken Wonton Taco Bowls right away for the ultimate party bite.
How to Serve Teriyaki Chicken Wonton Taco Bowls
Garnishes
Garnishing is where the Teriyaki Chicken Wonton Taco Bowls truly shine! Sprinkle on extra green onions, sesame seeds, and cilantro for color and freshness, or even add a thin drizzle of extra teriyaki sauce if you love them saucy. Crushed peanuts, a little sriracha, or even pickled ginger can spice things up for the adventurous eater.
Side Dishes
These bowls are delightful on their own, but they also play beautifully with a few sides. Think simple steamed edamame, a crisp cucumber salad, or even sticky white rice to keep those Asian-inspired flavors going. If you want a full spread, try serving these with quick pan-fried potstickers or a bowl of miso soup—you’ll have an appetizer feast on your hands!
Creative Ways to Present
For a crowd, arrange your Teriyaki Chicken Wonton Taco Bowls on a big platter layered with extra herbs and sliced limes for color. To make it interactive for guests, set up a DIY bar where everyone fills and garnishes their own taco bowls—always a hit at parties. For a fun twist, swap the chicken for shrimp or tofu and watch the compliments roll in!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the crispy wonton cups and the teriyaki chicken filling separately in airtight containers. This keeps the cups crisp and the filling moist. The fillings will be good for up to 3 days in the fridge, and you can assemble fresh whenever you crave a snack.
Freezing
While you’ll want to skip freezing the filled wonton cups, the teriyaki chicken itself freezes perfectly. Just pack the cooled chicken in a freezer-safe container for up to one month. When a craving for Teriyaki Chicken Wonton Taco Bowls strikes, thaw and reheat the chicken, then use fresh garnishes and crispy wonton shells to assemble.
Reheating
Gently rewarm the teriyaki chicken filling in a skillet or microwave until heated through. If you want to restore the crispiness of leftover baked wonton cups, a few minutes in a 350°F oven does the trick—they’ll taste just as fresh as the first day!
FAQs
Can I make these Teriyaki Chicken Wonton Taco Bowls gluten-free?
Absolutely! Simply swap in gluten-free wonton wrappers and choose a gluten-free teriyaki and soy sauce. The flavors stay vibrant, and you get a gluten-free bite everyone can enjoy.
What protein alternatives can I use?
You can easily trade the chicken for diced shrimp, cooked ground turkey, or even cubes of crispy tofu for a vegetarian spin. The teriyaki glaze works beautifully with all sorts of fillings, so feel free to experiment.
Will the wonton cups stay crispy if assembled ahead?
The best way to keep wonton cups crunchy is to store them separately and only fill them right before serving. If they do need to sit assembled for a short while, a thin layer of veggies at the bottom helps protect the shell from the saucy filling.
How do I prevent the wonton wrappers from sticking to the muffin tin?
Using a good coating of cooking spray makes removing the cups a breeze. Let them cool for a minute or two after baking before you lift them out gently with a spoon.
Can these be served cold or at room temperature?
Yes! While they’re glorious warm, Teriyaki Chicken Wonton Taco Bowls also taste fantastic at room temperature, making them ideal for parties, picnics, or lunchboxes. The freshness of the cabbage and cilantro keeps them light and satisfying even when cool.
Final Thoughts
I truly believe these Teriyaki Chicken Wonton Taco Bowls are a guaranteed hit for any occasion—bursting with flavor, endlessly customizable, and so fun to share. Give them a try, and watch how quickly they disappear (and how often you’re asked for the recipe)!
Print
Teriyaki Chicken Wonton Taco Bowls Recipe
- Total Time: 25 minutes
- Yield: 12 taco bowls 1x
- Diet: Non-Vegetarian
Description
Enjoy the delightful fusion flavors of Asian-inspired cuisine with these Teriyaki Chicken Wonton Taco Bowls. Crispy wonton cups filled with savory teriyaki chicken, crunchy veggies, and garnished with fresh herbs, these taco bowls are perfect for any gathering or as a tasty appetizer.
Ingredients
For the Wonton Cups:
- 12 square wonton wrappers
- Cooking spray
For the Teriyaki Chicken:
- 1 pound boneless, skinless chicken breasts, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
For Assembly:
- 1 cup shredded cabbage or coleslaw mix
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven and prepare the wonton cups: Preheat the oven to 350°F. Spray a muffin tin with cooking spray and press one wonton wrapper into each cup, folding to create a small bowl shape. Bake for 8-10 minutes until golden and crispy. Remove and let cool.
- Prepare the teriyaki chicken: In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, ginger, and garlic. Cook diced chicken in a skillet until browned and cooked through. Add the teriyaki sauce mixture and cook until slightly thickened.
- Assemble the taco bowls: Fill each wonton cup with shredded cabbage, carrots, and teriyaki chicken. Garnish with green onions, sesame seeds, and cilantro. Serve immediately.
Notes
- These taco bowls are perfect as an appetizer or party snack.
- Substitute chicken with shrimp or tofu for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 taco bowl
- Calories: 120
- Sugar: 4g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg
