This recipe is my shortcut to the festive, crunchy tacos I first tasted at a casual chain restaurant and later re-created at home for a weeknight crowd. I discovered this combination while testing small-plate ideas for a family gathering: tiny, handheld bites that balance salt, sweet, acid, and crunch. The result is bright and addictive—tender chicken tossed in a glossy hoisin glaze, a vinegar-sweet coleslaw for contrast, and crisp baked wonton shells that hold everything together without getting soggy when assembled just before serving. It became a staple for our weekend get-togethers because it looks impressive but is surprisingly quick to prepare.

What makes these little tacos special is texture: the contrast of warm glazed chicken against cool, crunchy slaw, finished with a hit of sweet chili and sesame. They travel well from oven to table, and because the shells are baked in a muffin tin, they keep their shape and uniform crispness. I enjoy making them when friends drop by unannounced—16 shells pop out of the oven in minutes, and the assembly becomes a fun communal activity. If you love bright flavors and a combination of texture and convenience, these will quickly become a favorite.

Ingredients

• Chicken: 2 boneless, skinless chicken breasts (about 1 pound total), finely diced. Choose fresh breasts or thawed frozen breasts; dice small so each mini taco has several bites of chicken per shell.
• Hoisin and soy: 2 tablespoons hoisin sauce and 1 tablespoon soy sauce for glaze. Use a naturally sweet hoisin like Lee Kum Kee for a balanced finish.
• Sesame oil: 1 tablespoon for cooking the chicken and an additional tablespoon for the slaw. Toasted sesame oil lends a warm, nutty aroma—use it sparingly for best results.
• Aromatics: 2 cloves garlic, minced, and 1 teaspoon fresh ginger, minced. Fresh aromatics brighten the glaze; avoid powdered substitutes when possible.
• Slaw base: 1 (14-ounce) bag coleslaw mix (about 4 to 5 cups). Pre-shredded mix saves time and gives consistent crunch; look for a mix with purple cabbage for color contrast.
• Slaw dressing: 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey. These balance the hoisin glaze with brightness and a touch of sweetness.
• Green onions: 4 stalks, thinly sliced—mix into the slaw for fresh onion flavor and a pop of green.
• Wonton wrappers: 16 wrappers to form cups. Use fresh refrigerated wrappers in a square package for the crispiest shells.
• Garnish: Sweet chili sauce for drizzling, chopped cilantro, and toasted sesame seeds to finish.

Instructions

Prepare the oven and tin: Preheat the oven to 375°F. Lightly spray the back of a standard 12-cup muffin tin with cooking spray so the wonton cups release easily. Inverting the cups creates a smooth curved shell; plan to bake in batches if using more than one tin. Form and bake the shells: Drape each wonton wrapper over an inverted muffin cup so the wrapper curves into a taco-like shell. Arrange 12 at a time and bake 5 to 7 minutes until the edges are golden and the center is set. Watch closely after 4 minutes—wrappers brown quickly near the end. Cook the chicken: Heat 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Add the finely diced chicken and sauté 3 to 4 minutes, stirring so pieces brown evenly and interior reaches no visible pink. Reduce heat if the outside browns too fast. Glaze the chicken: Stir in 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, minced garlic, and 1 teaspoon minced ginger. Continue cooking 2 to 3 minutes, tossing so the glaze coats every piece. The sauce should cling and become glossy—if it thickens excessively, add 1 teaspoon water to loosen. Make the slaw: In a bowl, combine the coleslaw mix with 4 thinly sliced green onions, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey. Toss until everything is evenly coated; taste and adjust acid or sweetness to preference. Assemble and garnish: Fill each baked wonton shell with a spoonful of glazed chicken, top with a mound of slaw, then finish with a drizzle of sweet chili sauce, chopped cilantro, and a sprinkle of sesame seeds. Serve immediately for maximum crunch and best texture.

Storage Tips

To maintain the textures, store components separately. Keep baked wonton shells in an airtight container at room temperature for up to 24 hours; humidity will soften them beyond that. Refrigerate the glazed chicken in a sealed container for up to 3 days. The slaw can be held in the refrigerator for 24 to 48 hours—use a shallow container to preserve crispness. When reheating the chicken, warm gently in a skillet over low heat to preserve the glaze rather than microwaving at high power, which can dry the chicken. Reheat shells briefly in a 350°F oven for 3 to 4 minutes to refresh crispness if needed.

Ingredient Substitutions

If you need modifications, swap the chicken breasts for diced boneless thighs for richer flavor and slightly higher fat content; reduce cooking time by a minute or two depending on piece size. For gluten-free shells, use small corn tortilla cups or make baked wonton-style cups from certified gluten-free wrappers. Replace soy sauce with tamari for a gluten-free option (not suitable for those avoiding soy). For a vegetarian version, use shredded roasted sweet potato or seasoned firm tofu as the filling and increase hoisin slightly for depth.

Serving Suggestions

Present them on a large platter lined with lettuce leaves and garnish with lime wedges for a zesty finish. Pair with an icy lager or a slightly sweet Riesling to complement the hoisin and sweet chili sauce. For sides, offer a simple cucumber salad or steamed edamame to keep the meal light. These are perfect for casual cocktail parties—set up an assembly station with warm shells, warmed chicken, slaw, and garnishes so guests can build their own.

Cultural Background

These handheld bites blend American casual-dining creativity with East Asian ingredients. Wonton wrappers come from Chinese dumpling traditions and are typically filled or fried; using them as a crisp shell is a modern adaptation popularized in fusion cooking. Hoisin and sesame provide flavors commonly found in Chinese and Southeast Asian cuisines, while the sweet chili finish nods to Thai influences. The result is a cross-cultural small plate that highlights balancing sweet, salty, and acidic components.

Seasonal Adaptations

In summer, amp the slaw with shredded carrots, julienned cucumber, and fresh herbs like mint for a bright, cooling bite. In cooler months, swap the slaw for a warm quick-pickled cabbage or roasted slaw mix to add depth and warmth. For holiday twists, add a pinch of five-spice to the chicken glaze or replace cilantro with thin-sliced scallions and a squeeze of orange for a festive aroma.

Meal Prep Tips

Make the glazed chicken up to three days ahead and refrigerate. Prepare the slaw up to a day in advance but keep any dressing separate until service for maximum crispiness. Bake the shells no more than a few hours ahead; store them in a single layer in an airtight container at room temperature. For large events, bake shells in batches and keep warm in a low oven (about 200°F) for up to 30 minutes—avoid longer holds to prevent drying out.

These chicken wonton tacos are a reliable crowd-pleaser that balance speed with impressive flavor. Whether you’re serving a casual appetizer or a light dinner, they bring a satisfying crunch and layered taste that invites repeat helpings. Make them your own by adjusting heat levels, herb additions, or the type of protein.