Teriyaki Chicken Wonton Taco Bowls

If crispy tacos and saucy teriyaki chicken had a delicious little food baby… this would be it.

These teriyaki chicken wonton taco bowls are the kind of meal that disappears fast. You get crispy golden wonton shells, sweet and sticky chicken, crunchy veggies, and a creamy spicy drizzle on top.

It’s sweet, savory, crunchy, and slightly spicy all in one bite. Basically, everything your taste buds could want.

The best part? It looks impressive but is surprisingly easy to make. Perfect for weeknight dinners, meal prep, or when you want something a little more exciting than plain chicken and rice.

Let’s make it.

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Why You’ll Love This Recipe

This recipe checks all the boxes for a great dinner.

First, it’s packed with flavor. The homemade teriyaki sauce creates a glossy coating on the chicken that’s sweet, savory, and slightly garlicky.

Second, the texture is amazing. Crispy wonton shells paired with tender chicken and crunchy vegetables make every bite interesting.

It’s also surprisingly simple. The sauce comes together in minutes, and the wonton shells bake quickly in the oven.

And finally, it’s customizable. You can swap veggies, adjust the spice level, or add extra toppings depending on what you love.

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Ingredients You’ll Need

For the Teriyaki Chicken

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable oil

For the Wonton Taco Bowls

• 12–16 wonton wrappers
• Cooking spray

For the Veggie Toppings

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup diced red bell pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro

For the Sriracha Mayo

• 1/4 cup mayonnaise
• 1–2 tablespoons sriracha sauce
• 1 teaspoon lime juice

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How to Make It

1. Prepare the teriyaki sauce.
   In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
2. Make the cornstarch slurry.
   Stir the cornstarch and water together in a separate small bowl until fully dissolved.
3. Cook the chicken.
   Heat vegetable oil in a skillet over medium-high heat. Add the chicken pieces and cook until lightly browned and fully cooked, about 5–7 minutes.
4. Add the sauce.
   Pour the prepared sauce into the skillet. Stir well, then add the cornstarch slurry. Cook for another minute or two until the sauce thickens and coats the chicken.
5. Bake the wonton bowls.
   Lightly spray a muffin tin with cooking spray. Press wonton wrappers into the cups to form little bowls. Bake at 375°F (190°C) for about 7–9 minutes until golden and crispy.
6. Mix the sriracha mayo.
   In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth.
7. Assemble the bowls.
   Spoon teriyaki chicken into each crispy wonton bowl. Top with cabbage, carrots, red bell pepper, green onions, and cilantro.
8. Finish with sauce.
   Drizzle the sriracha mayo over the top and serve immediately.

Tips for the Best Results

Don’t overcook the chicken. Bite-sized pieces cook quickly, so keep an eye on them.

Use toasted sesame oil if possible. It adds a deeper nutty flavor to the sauce.

Bake the wonton wrappers just before serving. This keeps them crispy instead of soggy.

Cut the chicken into evenly sized pieces so everything cooks at the same speed.

Common Mistakes to Avoid

Adding too much sauce to the bowls.
Extra sauce can make the wonton shells lose their crispiness.

Skipping the cornstarch slurry.
Without it, the sauce will be thin and won’t cling to the chicken.

Overfilling the wonton cups.
Too much filling can cause them to break.

Baking the wrappers for too long.
They can go from golden to burnt quickly.

Easy Variations and Substitutions

Use chicken thighs instead of breasts for extra juiciness.

Add avocado slices for creaminess.

Swap cabbage for bagged coleslaw mix to save prep time.

For extra crunch, sprinkle toasted sesame seeds on top.

Want it spicier? Add more sriracha or drizzle sweet chili sauce.

Quick FAQ

Can I make this ahead of time?

Yes. Cook the chicken and prep the vegetables ahead. Bake the wonton shells right before serving so they stay crispy.

Where do I find wonton wrappers?

Most grocery stores carry them in the refrigerated section near tofu or fresh noodles.

Can I air fry the wonton wrappers?

Absolutely. Air fry at about 350°F for 4–5 minutes until crisp.

How do I store leftovers?

Store the chicken and toppings separately in the refrigerator for up to 4 days.

Can I make this gluten-free?

Yes. Use gluten-free soy sauce (tamari) and check that your wonton wrappers are gluten-free.

Final Thoughts

These teriyaki chicken wonton taco bowls are the kind of recipe that feels fun to eat. They’re crispy, colorful, and full of bold flavors that make dinner anything but boring.

Once you try them, they might become a regular in your weekly meal rotation.

If you make them, don’t forget to save the recipe and share it with someone who loves a good, crunchy, saucy dinner. Your future self will thank you.

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Teriyaki Chicken Wonton Taco Bowls

Recipe by KellyCourse: Main CourseCuisine: Asian-Inspired / FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

420

kcal

Crispy baked wonton shells filled with tender teriyaki chicken and topped with crunchy vegetables and a creamy spicy drizzle. This Asian-inspired recipe is quick to prepare and packed with sweet, savory, and crunchy flavors.

Ingredients

• Teriyaki Chicken

• 2 boneless, skinless chicken breasts, cut into bite-size pieces

• 1/4 cup low-sodium soy sauce

• 1/4 cup honey

• 2 tablespoons rice vinegar

• 1 tablespoon toasted sesame oil

• 2 garlic cloves, minced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1 tablespoon cooking oil (olive oil or vegetable oil)

• Wonton Shells

• 12–16 wonton wrappers

• Cooking spray or light oil

• Veggie Toppings

• 2 cups shredded cabbage

• 1 cup shredded carrots

• 1/2 cup diced red bell pepper

• 1/4 cup sliced green onions

• 1/4 cup chopped fresh cilantro

• Spicy Mayo Sauce

• 1/4 cup mayonnaise

• 1–2 tablespoons sriracha sauce

• 1 teaspoon lime juice

Directions

• Prepare the sauce.
  In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and grated ginger.
• Make the thickener.
  In another small bowl, mix cornstarch and water until smooth.
• Cook the chicken.
  Heat cooking oil in a skillet over medium-high heat. Add diced chicken and cook for 5–7 minutes until browned and cooked through.
• Add the sauce.
  Pour the prepared sauce into the skillet and stir to coat the chicken.
• Thicken the sauce.
  Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and clings to the chicken.
• Bake the wonton bowls.
  Preheat oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray. Press wonton wrappers into each cup to form small bowls.
• Crisp the wrappers.
  Bake for 7–9 minutes until golden brown and crisp. Remove and let cool slightly.
• Make the spicy mayo.
  Stir mayonnaise, sriracha, and lime juice together in a small bowl.
• Assemble the bowls.
  Spoon teriyaki chicken into the baked wonton shells.
• Add toppings.
  Top with shredded cabbage, carrots, diced bell pepper, green onions, and cilantro.
• Finish and serve.
  Drizzle with spicy mayo and serve immediately.

Notes

• Bake the wonton shells shortly before serving to keep them crisp.
  If the chicken produces excess sauce, drain some before filling the shells to prevent soggy wrappers.
  Pre-shredded coleslaw mix can be used instead of shredding cabbage and carrots.
  Adjust the spice level by adding more or less sriracha to the sauce.
  Store leftover chicken and toppings separately in the refrigerator for up to 4 days. Reheat the chicken before assembling fresh bowls.