Introduction

These Teriyaki Chicken Wonton Taco Bowls are a vibrant and flavorful meal that combines tender, saucy chicken with crunchy wonton strips and fresh slaw. Perfect for a quick weeknight dinner, this dish offers a delightful mix of textures and Asian-inspired flavors.

Two white bowls with blue rims sit on a white marbled surface, each filled with colorful layers. The bottom layer is a mix of shredded green and purple cabbage, thin carrot strips, and bright green onion pieces. On top, there is a thick layer of dark brown glazed meat sprinkled with white and black sesame seeds. On one side of each bowl, several light tan crispy chips are neatly stacked. A lime wedge and a green basil leaf add fresh touches in one bowl. A small bunch of cilantro and chopsticks lie nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp honey
½ tsp ginger, minced
½ tsp garlic, minced
8–10 wonton wrappers
Cooking spray
Sweet chili sauce (optional)
Sesame seeds
Chopped cilantro
Lime wedges

Instructions

Step 1: Add the bite-sized chicken pieces to a pan along with 2 tsp sesame oil, teriyaki sauce, 1 tbsp soy sauce, minced garlic, minced ginger, and a pinch of salt. Cook over medium heat until the chicken is fully cooked and well coated with the sauce.
Step 2: Cut the wonton wrappers into strips and arrange them in a single layer in your air fryer basket. Spray them generously with cooking spray.
Step 3: Air fry the wonton strips at 350°F (190°C) for 4–5 minutes until crisp and golden, watching closely as they can burn quickly.
Step 4: In a mixing bowl, combine shredded purple cabbage, green cabbage, shredded carrots, sliced green onion, 1 tbsp sesame oil, vinegar, 1 tbsp soy sauce, honey, minced ginger, and minced garlic. Toss well to make the slaw.
Step 5: Divide the slaw between serving bowls. Spoon the cooked teriyaki chicken over the slaw, then top with the crispy wonton strips.
Step 6: Drizzle with sweet chili sauce if desired, then finish with a sprinkle of sesame seeds, chopped cilantro, and lime wedges on the side. Serve immediately while everything is fresh and crisp.

Tips & Variations

Use a mix of red and green cabbage to add color and crunch to the slaw.
If you don’t have an air fryer, bake the wonton strips on a baking sheet at 375°F (190°C) for 6–8 minutes, turning halfway.
For a spicier kick, add a dash of sriracha to the sweet chili sauce drizzle.
Substitute chicken with tofu or shrimp for a different protein option.

Storage

Store leftover chicken, slaw, and wonton strips separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a pan, but keep the wonton strips crispy by adding them fresh before serving. The slaw is best enjoyed cold and fresh.

How to Serve

A white bowl with blue floral patterns holds a layered dish starting with thin crispy light brown chips resting against one side, followed by a fresh mix of shredded green and purple vegetables with an uneven texture. On top, there are small pieces of dark brown glazed meat sprinkled with both black and white sesame seeds. A couple of bright green lime wedges sit next to the meat. The bowl is placed on a white marbled surface with a pair of dark wooden chopsticks lying beside it and some green herb sprigs and scattered sesame seeds nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce and check that the teriyaki sauce is gluten-free. Also, ensure the wonton wrappers are gluten-free or substitute them with baked gluten-free tortilla strips.

How do I prevent the wonton strips from becoming soggy?

Air fry or bake the wonton strips just before serving and add them on top of the dish at the last moment to keep them crisp. Avoid mixing them into the slaw or chicken too early.