Ingredients
Scale
20 sheets Wonton wrappers
1 pound Ground chicke
1/2 cup Green onions, chopped
2 cloves Garlic, minced
1/2 cup Shredded carrots
2 tablespoons Soy sauce
1 tablespoon Sesame oil
Salt & black pepper To taste
Oil for frying As needed
Lettuce leaves for serving As needed
Optional toppings (sour cream, salsa, avocado) As desired
Instructions
- In a large skillet, heat a tablespoon of oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute
- Add the ground chicken and cook until browned and fully cooked, breaking it up with a spatula as it cooks
- Stir in the chopped green onions, shredded carrots, soy sauce, sesame oil, salt, and pepper. Mix well, and cook for an additional 2-3 minutes until heated through. Remove from heat and allow to cool slightly
- While the filling cools, heat oil in a deep skillet or pot over medium-high heat for frying the tacos
- Prepare the wonton wrappers by placing a spoonful of the chicken mixture in the center of each wrapper. Moisten the edges with water and fold the wrappers to create a taco shape. Secure the ends together by pressing them tightly
- Once the oil is hot, gently place the wonton tacos in the oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels
- Serve your Crispy Chicken Wonton Tacos with fresh lettuce leaves and your favorite toppings!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taco
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg