Ingredients
Scale
- 20 wonton wrappers
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped green onions
- 1/2 cup shredded carrot
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Vegetable oil for frying
- Optional: fresh cilantro for garnish
- Substitutions: Use Greek yogurt instead of mayonnaise for a lighter sauce, or swap cheddar for pepper jack to add a bit of spice. If you prefer baking over frying, you can lightly brush wonton shells with oil and bake until crispy.
Instructions
- Start by prepping your chicken filling. In a medium bowl, combine shredded chicken, shredded cheddar, chopped green onions, shredded carrot, garlic powder, smoked paprika, soy sauce, and mayonnaise mixed with sriracha. Stir until everything is evenly coated and flavorful. I like to taste it here and adjust the spice or seasoning—this little step always makes a difference.
- Next, prepare your wonton wrappers. Lay one wrapper flat on a clean surface and spoon about 1 to 1.5 teaspoons of the chicken mixture into the center. Be careful not to overfill—too much filling can make folding tricky and cause the wrappers to burst during cooking.
- Wet the edges of the wonton wrapper with a little water using your finger. Fold the wrapper in half diagonally to form a triangle or a taco shape, pressing the edges firmly to seal. For a sturdier seal, you can fold the edges twice or press with a fork for a decorative touch.
- Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat. To test if the oil is ready, drop a small piece of wonton wrapper into the oil—it should sizzle immediately. Carefully add a few wonton tacos at a time, frying them for about 2-3 minutes on each side, or until they turn a beautiful golden brown and crispy.
- Remove the tacos with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. I always make extra because they disappear quickly in my house—the crispiness is irresistible!
- Serve warm, garnished with fresh cilantro if desired, and perhaps an extra drizzle of sriracha mayo for that final touch of love and heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International