Crispy Chicken Wonton Tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

2 cups cooked shredded chicken rotisserie or cooked breasts/thighs
½ cup shredded cheddar or Mexican blend cheese
¼ cup diced onions
¼ cup diced bell peppers optional
½ tsp garlic powder
½ tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
20 –24 wonton wrappers
1 –2 tbsp olive oil or cooking spray
Optional toppings: shredded lettuce diced tomatoes, sour cream, guacamole, salsa, chopped cilantro

Preheat oven to 400°F (200°C) and line or lightly grease a baking sheet.
In a medium bowl, mix shredded chicken, cheese, onions, bell peppers, garlic powder, chili powder, cumin, salt, and black pepper.
Place about 1 tablespoon of the chicken mixture in the center of each wonton wrapper; fold or curl into a taco shape and place seam-side down on the baking sheet.
Lightly brush or spray wontons with olive oil.
Bake for 12–15 minutes, turning halfway through, until golden and crispy.
Let cool for a few minutes, then top with optional toppings and serve immediately.

Don’t overfill to prevent wontons from splitting.

Arrange evenly with space between wontons for proper crisping.

Customize filling with black beans, corn, or diced jalapeños.

Can be made ahead: assemble and refrigerate or freeze until baking.