Easy Wonton Tacos

ByJennifer Stewart
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These non-traditional Asian tacos are a great alternative to the usual tacos. Wonton wrappers for taco shells and filled with Lemongrass Chicken, Pickled Red Cabbage, and a Cilantro Ginger Avocado Cream.

These non-traditional tacos are a great alternative to the usual tacos. Won Ton wrappers are the shell and filled with Lemongrass chicken, Pickled Red Cabbage, and a Cilantro Ginger Avocado Cream

I think I have left you hanging long enough…

After hinting at a recipe that I have been working on for a while and giving you snippets, or mini-recipes for the components, we have finally come to the main event. Mini Asian Tacos!

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Prepare slow cooker lemongrass chicken with minimal effort and have lots of shredded meat on hand for your next recipe. This chicken has a hint of garlic and the subtle flavor of citrus thanks to the lemongrass! Slow Cooker Lemongrass Chicken Recipe | Take Two Tapas

Ingredients Needed

The chicken is the main attraction, but what would a star be without backup dancers?

A great addition to the tacos is a tart, crunchy, and pickled red cabbage slaw!

To top off the whole ensemble…

A Cilantro Ginger Avocado Cream Dressing!

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

This delicious dressing is filled with bright cilantro, spicy ginger, creamy avocado, and is great as a dressing or as a dip! Top your tacos with it too! Cilantro Ginger Avocado Cream Recipe | Take Two Tapas

How to Make Wonton Tacos

First: Preheat your oven to 375F. Brush the Wonton wrappers with olive oil and hang over the side of a glass baking dish.

Second: Bake for 4 minutes and rotate the shells on the baking dish. Turning the part of the shell that was on the inside of the dish to the outside.

Third: Bake for 4 more minutes or until they start to turn brown on the edges. Remove and let cool.

Fourth: Stuff your taco shells with chicken, cabbage, and cilantro cream. Enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

These non-traditional Asian tacos are a great alternative to the usual tacos. Won Ton wrappers for taco shells and filled with Lemongrass chicken, Pickled Red Cabbage, and a Cilantro Ginger Avocado Cream. Mini Asian Tacos with Won Ton Wrapper Shells Recipe | Take Two Tapas

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

These non-traditional Asian tacos are a great alternative to the usual tacos. Won Ton wrappers for taco shells and filled with Lemongrass chicken, Pickled Red Cabbage, and a Cilantro Ginger Avocado Cream. Mini Asian Tacos with Won Ton Wrapper Shells Recipe | Take Two Tapas

Bake a few taco shells and it’s off you go! All of the components can be made ahead of time, eaten by themselves or with other recipes, and assemble quickly for a great appetizer or dinner! The whole combination will blow your mind!

More Easy Finger Foods

Side view of mini asian tacos

Mini Asian Tacos

This Asian twist on tacos is made with a few components that are made ahead of time, used for other recipes and dishes, and assemble quickly! The Lemongrass chicken is topped with a crunchy pickled red cabbage slaw and a creamy cilantro ginger dressing! Perfect!
4.90 from 29 votes
Print Pin Rate
Course: Best Tapas and Appetizers
Cuisine: American/ Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 176kcal
Author: Jennifer

Ingredients

  • 2 cups Lemongrass Chicken
  • 1 cup Pickled Red Cabbage
  • 1/2 cup Cilantro Ginger Avocado Cream
  • 8 Won Ton Wrappers

Instructions

  • Preheat your oven to 375F.
  • Brush your Won Ton wrappers with olive oil and hang over the side of a glass baking dish.
  • Bake for 4 minutes and rotate the shells on the baking dish. Turning the part of the shell that was on the inside of the dish to the outside.
  • Bake for 4 more minutes or until they start to turn brown on the edges.
  • Remove and let cool.
  • Stuff your taco shells with chicken, cabbage, and cilantro cream.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 12g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 460mg | Fiber: 3g | Sugar: 4g

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85 Comments

  4. I pinned it, because it is unique and attractive, never seen such things before. What is that pink ingredient in the above picture of this mini asian tacos? Looks delicious. We definitely want to try these.

    Reply

  16. I am definitely a taco lover and these look out of this world! And they’re bit sized! Awww…. Awesome post!

    Reply

    1. Thanks Barrett! I am definitely using them with other dishes. I used the cabbage with my eggs this weekend:)

      Reply

    1. Thanks Kylee! I really love tacos but have a soft spot in my heart for Asian food too. I finally found a way to marry the two together!

      Reply

  25. 5 stars
    I am speechless!!! What should I be praising here?! The pics? The colors? The combination of flavors? The presentation? I just love it Jennifer…amazing!!

    Reply

    1. Thanks Manal! I have been planning these for a while. I was going to throw all the parts together and then realized that all the components can be used away from the tacos so I did them separately! Plus you can make them all ahead of time and then throw your tacos together at the last minute!

      Reply

  26. 5 stars
    I am speechless!!! What should I be praising here?! The pics? The colors? The combination of flavors? The presentation? I just love it Jennifer…amazing!!

    Reply

  27. 5 stars
    I am speechless!!! What should I be praising here?! The pics? The colors? The combination of flavors? The presentation? I just love it Jennifer…amazing!!

    Reply

    1. They are the perfect size to eat 10 and not feel guilty! I have certainly eaten more than that in a day:)

      Reply

  30. Wow these look really lovely! Making all these things by yourself makes it even more interesting 🙂 nice asian twist Btw haha

    Thanks for sharing!

    Reply

    1. Thanks Simon! I love that you can make all the components separately and then throw them together when you are ready!

      Reply

  31. 5 stars
    Fantastic! I love Asian flavors and appetizers. What a creative recipe! I could easily eat 10 of those! Pinned to my appetizers board!

    Reply

  32. 5 stars
    Fantastic! I love Asian flavors and appetizers. What a creative recipe! I could easily eat 10 of those! Pinned to my appetizers board!

    Reply

    1. Thanks Cassandra! I love that the lemongrass chicken is a slow cooker dish and I already have jars of pickled cabbage and pickled onions in the fridge!

      Reply

  35. 5 stars
    Your photos looks so pretty! The colours pop! And all the recipes involved look great!! I am a huge lemongrass fan and and even more taco fan!! 🙂

    Reply

  36. 5 stars
    Your photos looks so pretty! The colours pop! And all the recipes involved look great!! I am a huge lemongrass fan and and even more taco fan!! 🙂

    Reply

    1. That was my favorite part. I can have all the ingredients on hand and just throw them together last minute!

      Reply

  48. 5 stars
    Love how colorful and easy these are! Perfect for a quick lunch or a simple dinner 😀

    Reply

  49. 5 stars
    Love how colorful and easy these are! Perfect for a quick lunch or a simple dinner 😀

    Reply

    1. Thanks Alisa! I have so many packages of wrappers so I am always trying to find new ways to use them! I am so glad that you like the chicken. I hope it lives up to your expectations! I am making a batch right now!

      Reply
4.90 from 29 votes (2 ratings without comment)

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