Description
Teriyaki Chicken Wonton Taco Bowls are a fun and flavorful fusion of Asian and Mexican cuisines, combining crispy wonton shells with savory teriyaki chicken and fresh toppings.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1/2 cup teriyaki sauce
- 12 wonton wrappers
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tbsp sesame seeds (optional)
- 1 tbsp olive oil
- 1/4 cup sour cream or Greek yogurt (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Spray a muffin tin with nonstick spray and press one wonton wrapper into each cup to form a bowl shape. Bake for 8-10 minutes until golden brown. Remove and let cool.
- In a skillet over medium heat, add olive oil and cook the diced chicken until fully cooked, about 6-8 minutes.
- Stir in teriyaki sauce and let simmer for 2-3 minutes until the sauce thickens slightly.
- Fill each wonton bowl with a layer of shredded lettuce and carrots.
- Spoon the teriyaki chicken into each wonton bowl.
- Top with chopped green onions, cilantro, and a sprinkle of sesame seeds if using.
- Add a dollop of sour cream or Greek yogurt if desired. Serve immediately.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Make wonton cups ahead of time and store in an airtight container.
- Add chopped pineapple or mango for a sweet twist.
Nutrition
- Serving Size: 2 wonton bowls
- Calories: 210
- Sugar: 5g
- Sodium: 460mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 40mg