Name: Teriyaki Chicken Wonton Taco Bowls
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Fusion (Asian-Mexican)
Ingredients: 6–8 wonton wrappers; 1 lb boneless, skinless chicken breasts or thighs, diced; 2 tbsp olive oil or neutral oil; 2 garlic cloves, minced; 1 tsp grated fresh ginger; 1/2 cup teriyaki sauce (store-bought or homemade); Salt and freshly ground black pepper to taste; 2 green onions, thinly sliced; 1 tsp sesame seeds; 1 cup shredded red cabbage or carrot; 2 tbsp chopped cilantro; Optional: avocado slices or pickled jalapeños; Lime wedges for serving

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I love these Teriyaki Chicken Wonton Taco Bowls because they combine crispy wonton shells with sticky teriyaki chicken, fresh toppings, and bold Asian-Mexican fusion flavors in a fun, customizable bowl.

Why You’ll Love This Recipe

I find it irresistible how the crunch of the baked wonton bowls contrasts with the tender teriyaki-glazed chicken and crisp, colorful toppings. It’s like tacos and teriyaki rice bowls had a delicious fusion baby—but without all the fuss. Not to mention, making your own bowls from wonton wrappers is easier than it sounds and adds a fun DIY twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Wonton wrappers
Boneless, skinless chicken breasts or thighs, diced
Teriyaki sauce (store-bought or homemade)
Olive oil or neutral cooking oil
Garlic and ginger, minced
Green onions, thinly sliced
Sesame seeds
Red cabbage or shredded carrot, thinly sliced
Cilantro, chopped
Lime wedges
Optional: avocado slices or pickled jalapeños
Salt and freshly ground black pepper

Directions

I preheat the oven to 375°F (190°C) and lightly brush individual muffin cups or silicone molds with oil.
I gently press a wonton wrapper into each cup, shaping it into a mini bowl, and bake for 8–10 minutes until golden and crisp—then set them aside to cool.
Meanwhile, I heat oil in a skillet over medium-high heat, then sauté garlic and ginger until fragrant.
I add diced chicken, season with salt and pepper, and cook until the pieces are golden on all sides.
I pour in the teriyaki sauce and simmer, stirring, until the chicken is fully coated and the sauce thickens—about 2–3 minutes—then remove from heat.
I gently spoon the warm teriyaki chicken into each wonton bowl.
I top each bowl with sliced green onions, sesame seeds, shredded cabbage or carrot, cilantro, and avocado or jalapeños if I’m using them.
I serve immediately with lime wedges for squeezing over the bowls.

Servings and timing

This recipe makes about 6–8 mini bowls, serving 3–4 people as a main course or 6 as an appetizer. Prep time is around 10 minutes, baking the bowls takes 8–10 minutes, and cooking the chicken takes around 10–12 minutes—so it’s ready in under 30 minutes.

Variations

I sometimes use ground chicken, turkey, or tofu instead of diced chicken.
I swap teriyaki sauce for sweet chili or peanut sauce for different flavor profiles.
I mix in chopped pineapple or mango salsa on top for a fruity twist.
I include finely diced bell peppers or cucumber for extra crunch and brightness.
I make them all-spicy by drizzling sriracha mayo or sriracha sauce before serving.

Storage/Reheating

Wonton bowls are best fresh—they lose their crispness quickly. I store leftover teriyaki chicken and toppings separately in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet or microwave, then fill freshly made wonton bowls just before serving.

FAQs

Can I make the wonton bowls ahead of time?

Yes—I bake them and store in an airtight container at room temperature for up to a day. Just don’t fill them until right before serving to keep them crisp.

Can I freeze the cooked chicken?

Absolutely—I freeze leftover chicken in freezer-safe containers for up to 2 months. I thaw in the fridge overnight and reheat before serving.

Are these gluten-free?

To make them gluten-free, I use gluten-free wonton wrappers and gluten-free teriyaki sauce—everything adapts well while keeping the delicious flavors.

What can I use instead of wonton wrappers?

I’ve used small tortilla cups or baked phyllo cup shells for a different texture—they work great too!

Can I prep toppings ahead of time?

Definitely—I chop the cabbage, slice avocado, and prep cilantro ahead, storing them separately for easy assembly when it’s time to eat.

Conclusion

I love how these Teriyaki Chicken Wonton Taco Bowls look and taste like something from a trendy restaurant, yet they’re so easy to make at home. The mix of crunchy bowls, sticky-sweet chicken, and fresh toppings always gets raves at my table. I hope they become a fun dinner staple in your kitchen too!