Introduction

Teriyaki Chicken Wonton Taco Bowls combine tender, flavorful chicken with crunchy wonton strips and fresh, vibrant slaw. This dish is a delightful fusion of Asian-inspired flavors and textures, perfect for a quick and satisfying meal.

Two white bowls with blue rims sit on a white marbled surface. Each bowl has four layers: the bottom layer is a mix of chopped green and purple cabbage and shredded carrots, the middle layer is dark brown cooked meat topped with white sesame seeds, the next layer is crispy golden strips placed on one side, and a wedge of lime rests inside each bowl. Bright green herbs and chopped spring onions are scattered on top. Nearby, a pair of brown chopsticks, fresh cilantro, and lime wedges add to the setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, cut into bite-size pieces
2-3 tbsp teriyaki sauce
2 tsp sesame oil
1 tbsp soy sauce
2 tsp garlic, minced
2 tsp ginger, minced
¼ cup shredded purple cabbage
¼ cup shredded green cabbage
¼ cup shredded carrots
1 green onion, sliced into thin rounds
1 tbsp sesame oil (for slaw)
1 tbsp vinegar
1 tbsp soy sauce (for slaw)
1 tbsp honey
½ tsp ginger, minced (for slaw)
½ tsp garlic, minced (for slaw)
8-10 wonton wrappers
Cooking spray
Sweet chili sauce (optional, for serving)
Sesame seeds (for garnish)
Chopped cilantro (for garnish)
Lime wedges (for serving)

Instructions

Step 1: In a pan, add chicken pieces with 2 tsp sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt. Cook over medium heat until the chicken is fully cooked and coated in the sauce.
Step 2: Cut wonton wrappers into strips and arrange them in a single layer in your air fryer basket. Spray lightly with cooking oil.
Step 3: Air fry at 350°F (190°C) for 4–5 minutes until the wonton strips are crisp and golden. Watch closely to prevent burning.
Step 4: In a mixing bowl, combine shredded purple cabbage, green cabbage, carrots, sliced green onion, 1 tbsp sesame oil, vinegar, soy sauce, honey, minced ginger, and minced garlic. Toss to make the slaw.
Step 5: Divide the slaw between serving bowls. Spoon the cooked teriyaki chicken over the slaw, then top with crispy wonton strips.
Step 6: Drizzle with sweet chili sauce if desired. Garnish with sesame seeds, chopped cilantro, and serve with lime wedges. Enjoy immediately for the best texture.

Tips & Variations

Substitute chicken breasts with thigh meat for juicier results.
Add avocado slices or pickled radishes for extra creaminess or tang.
Use baked wonton chips if you don’t have an air fryer—just bake at 375°F (190°C) until golden.
Adjust the honey in the slaw to balance sweetness to your taste.

Storage

Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan or microwave. Keep wonton strips crisp by storing them in a separate container at room temperature and adding just before serving.

How to Serve

A white bowl with blue floral patterns holds a colorful layered dish. The bottom layer is dark rice or grains, topped with a mix of crunchy light brown crispy strips on one side. Next to it, there is a fresh green salad made of shredded lettuce and thin red and green vegetable strips. The center layer features glazed dark brown meat chunks sprinkled with white and black sesame seeds. A wedge of light green lime is placed on the side for garnish. The bowl rests on a white marbled surface with some scattered green cilantro leaves and sesame seeds nearby, plus two dark brown wooden chopsticks lie beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and confirm the teriyaki sauce is gluten-free. Also, substitute wonton wrappers with gluten-free alternatives or crispy rice paper strips.

Can I prepare the slaw and chicken ahead of time?

Yes, you can prepare both the slaw and cooked chicken a day ahead. Store them separately in the refrigerator and assemble just before serving to keep the wonton strips crisp.

Teriyaki Chicken Wonton Taco Bowls Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

Delicious and vibrant Teriyaki Chicken Wonton Taco Bowls featuring tender chicken coated in a savory teriyaki sauce, fresh crunchy cabbage slaw, and crispy air-fried wonton strips, all garnished with sesame seeds, cilantro, and lime wedges for a flavorful and refreshing meal.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Air Frying
Cuisine: Asian Fusion

Ingredients

Scale

Chicken and Sauce

2 chicken breasts, cut into bite-sized pieces
2–3 tbsp teriyaki sauce
2 tsp sesame oil
1 tbsp soy sauce
2 tsp garlic, minced
2 tsp ginger, minced
Pinch of salt

Slaw

¼ cup shredded purple cabbage
¼ cup shredded green cabbage
¼ cup shredded carrots
1 tbsp sesame oil
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp honey
½ tsp ginger, minced
½ tsp garlic, minced
1 green onion, sliced into thin rounds

Wonton Strips and Garnishes

8–10 wonton wrappers
Cooking spray
Sweet chili sauce (optional)
Sesame seeds
Chopped cilantro
Lime wedges

Instructions

Cook the Chicken: Add the chicken pieces to a pan along with sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt. Cook over medium heat, stirring occasionally, until the chicken is fully cooked and well coated in the sauce, about 8-10 minutes.
Prepare Wonton Strips: Cut the wonton wrappers into strips. Lay them out in a single layer inside your air fryer basket. Spray them generously with cooking spray to ensure crispiness.
Air Fry Wontons: Air fry the wonton strips at 350°F (190°C) for 4 to 5 minutes. Keep a close eye as they can quickly go from golden brown to burnt. Remove when crisp and golden.
Make the Slaw: In a mixing bowl, combine shredded purple cabbage, green cabbage, carrots, sliced green onions, sesame oil, vinegar, soy sauce, honey, minced ginger, and minced garlic. Toss thoroughly to coat all vegetables evenly.
Assemble the Bowls: Divide the slaw evenly between your serving bowls. Spoon the cooked teriyaki chicken on top of each bowl of slaw.
Add Wonton Strips and Garnish: Scatter the crispy wonton strips over the chicken and slaw. Drizzle with sweet chili sauce if desired. Finish with a sprinkle of sesame seeds, additional sliced green onions, chopped cilantro, and serve with lime wedges on the side for squeezing. Serve immediately while everything is fresh and crisp.

Notes

Keep a close watch on wonton strips while air frying to prevent burning.
For a spicier kick, increase the amount of ginger or add a dash of chili flakes to the slaw.
Wonton strips can be made ahead and stored in an airtight container for a day but are best fresh.
Substitute chicken breasts with thighs for juicier meat if preferred.
Adjust sweetness or saltiness by tweaking the teriyaki and soy sauces to taste.

Keywords: teriyaki chicken, wonton taco bowls, air fryer wontons, Asian slaw, quick chicken bowls, crispy wonton strips