Name: Teriyaki Chicken Wonton Taco Bowls Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian Fusion
Ingredients: 2 chicken breasts (cut into bite size pieces); 2-3 tbsp teriyaki sauce; 2 tsp sesame oil; 1 tbsp soy sauce; 2 tsp garlic (minced); 2 tsp ginger (minced); Pinch of salt; ¼ cup shredded purple cabbage; ¼ cup shredded green cabbage; ¼ cup shredded carrots; 1 green onion (sliced into thin rounds); 1 tbsp sesame oil; 1 tbsp vinegar; 1 tbsp soy sauce; 1 tbsp honey; ½ tsp ginger (minced); ½ tsp garlic (minced); 8-10 wonton wrappers; Cooking spray; Sweet chili sauce (optional); Sesame seeds; Chopped cilantro; Lime wedges

Jump to Recipe· 4.3 from 11 reviews

I absolutely love sharing this Teriyaki Chicken Wonton Taco Bowls Recipe with friends and family because it combines so many of my favorite flavors and textures into one lively, colorful dish. The tender teriyaki-glazed chicken pairs perfectly with the crunchy, golden wonton strips and the refreshing cabbage slaw for a meal that feels both comforting and exciting. Whenever I make this at home, the whole kitchen fills with amazing aromas, and everyone can’t wait to dig in. It’s quick to prepare yet feels special enough to serve any night of the week.

Why You'll Love This Teriyaki Chicken Wonton Taco Bowls Recipe

I’m genuinely obsessed with the flavor balance in this recipe. The teriyaki sauce adds just the right amount of sweet and savory, which beautifully complements the earthy ginger and garlic in the chicken. When combined with the crisp, fresh cabbage slaw and the crispy air-fried wonton strips, the texture contrast is so satisfying—each bite is a perfect mix of juicy, crunchy, and tangy.

Another thing that makes this dish stand out for me is how easy it comes together. I appreciate recipes that don’t require hours of prep but still deliver on taste and presentation. Whether I’m throwing it together for a quick weeknight dinner or serving it up for a casual get-together, it always feels like I’m treating myself and my guests to something a little bit special without spending all day in the kitchen.

Ingredients You'll Need

A clear glass bowl on the right holds two large, pale pink raw chicken fillets with a smooth, slightly shiny surface. To the left, four small white bowls and a clear glass measuring cup are arranged on a white marbled surface. The top left measuring cup holds a dark brown liquid with thin strips (possibly ginger or garlic). Below it, a small white bowl contains a light amber liquid, while the small white bowl beneath holds a very dark, almost black liquid that appears thick. The bottom most small white bowl contains finely grated pale yellow and light green pastes, likely ginger and garlic, with a soft, moist texture. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Teriyaki Chicken Wonton Taco Bowls Recipe are simple but essential, each bringing a unique element to the final dish. Fresh veggies add crunch and color, while the chicken and sauces create the rich flavors. The wonton wrappers crisp up to give that irresistible textural punch.

Chicken breasts: Bite-sized pieces cook quickly and absorb the teriyaki flavors well.
Teriyaki sauce: The star of the dish, providing that sweet-savory glaze that ties everything together.
Sesame oil: Adds a toasty, nutty aroma that elevates the chicken and slaw.
Soy sauce: Enhances the umami depth in both the chicken marinade and the slaw dressing.
Garlic and ginger (minced): Fresh aromatics that give a lively punch to the savory chicken and slaw.
Shredded purple and green cabbage: For vibrant color and satisfying crunch in the slaw.
Shredded carrots: Adds sweetness and a bright, fresh contrast to the dish.
Green onion: Thinly sliced rounds add a mild onion flavor and a pop of green.
Vinegar and honey: Balanced in the slaw dressing to provide tang and a hint of sweetness.
Wonton wrappers: Crispy air-fried strips that are fun to eat and add a wonderful crunch.
Cooking spray: Helps get those wonton strips golden without excess oil.
Optional sweet chili sauce: A drizzle for some spicy-sweet kick if you’re feeling adventurous.
Sesame seeds, cilantro, and lime wedges: The final touches that brighten and finish the bowls beautifully.

Directions

Step 1: Start by adding the bite-sized chicken pieces to a pan along with 2 teaspoons of sesame oil, 2 to 3 tablespoons of teriyaki sauce, 1 tablespoon of soy sauce, 2 teaspoons minced garlic, 2 teaspoons minced ginger, and a pinch of salt. Cook over medium heat, stirring occasionally, until the chicken is fully cooked and wonderfully coated in the flavorful sauce, about 7 to 10 minutes.

Step 2: While the chicken is cooking, prepare your wonton strips. Cut the wonton wrappers into thin strips and spread them out in a single layer in your air fryer basket. Give them a generous spray with cooking oil to help them crisp up nicely.

Step 3: Air fry the wonton strips at 350°F (190°C) for 4 to 5 minutes until they turn golden and crispy. Keep a close eye because they can quickly go from perfectly crisp to burnt.

Step 4: In a medium mixing bowl, toss together ¼ cup shredded purple cabbage, ¼ cup shredded green cabbage, ¼ cup shredded carrots, sliced green onion, 1 tablespoon sesame oil, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, ½ teaspoon minced ginger, and ½ teaspoon minced garlic. Mix well so every shred is lightly coated.

Step 5: Divide the slaw between two serving bowls. Top each bowl with the hot teriyaki chicken, then generously scatter over the crispy wonton strips.

Step 6: If you like, drizzle some sweet chili sauce over the entire bowl for a bit of a spicy-sweet kick. Finish with a sprinkle of sesame seeds, extra sliced green onions, chopped cilantro, and serve with lime wedges on the side for squeezing over just before eating.

Servings and Timing

This Teriyaki Chicken Wonton Taco Bowls Recipe makes about 2 generous servings, perfect for a cozy meal for two or a hearty lunch the next day. It comes together quickly with a prep time of about 10 minutes and a cook time of 10 minutes, so the total time from start to finish is just around 20 minutes. Because everything is best served fresh and warm, I recommend plating immediately after assembly for the best texture — especially that crisp wonton topping.

How to Serve This Teriyaki Chicken Wonton Taco Bowls Recipe

A white bowl with blue floral patterns holds a layered dish starting with crispy light brown strips on one side, next to dark brown cooked meat topped with white sesame seeds in the center. On the other side, there is a mix of thinly sliced bright green and orange vegetables with some purple leafy bits, all topped with a lime wedge. The bowl sits on a white marbled surface with a pair of dark brown chopsticks beside it. Photo taken with an iphone --ar 4:5 --v 7

When I serve these taco bowls, I like to keep the presentation fun and casual but vibrant. Serving in wide, shallow bowls really shows off the colorful slaw, glistening chicken, and crisp wonton strips. I love adding an extra lime wedge on the side so everyone can customize the brightness to their taste. For a finishing touch, sprinkling sesame seeds and fresh cilantro leaves gives it that restaurant-worthy look and a pop of fresh flavor.

This recipe pairs beautifully with light sides. I often serve it alongside steamed edamame or a simple cucumber salad dressed with rice vinegar and sesame seeds to complement the Asian-inspired flavors without overwhelming them. For drinks, a crisp white wine like a Sauvignon Blanc or a sparkling water with lemon really refreshes the palate. If you prefer cocktails, a light gin and tonic or a sake-based drink works wonders.

This dish is flexible for many occasions, whether it’s a relaxed weeknight meal or a casual weekend lunch with friends. I find it best served warm so the chicken remains juicy, the slaw crisp, and the wonton strips crunchy. Room temperature works too if you’re packing it for lunch, but I avoid chilling it overnight with the wontons on top, as they can lose their texture.

Variations

I love experimenting with different twists on this Teriyaki Chicken Wonton Taco Bowls Recipe. One of my go-to swaps is using tofu instead of chicken to make it vegetarian — just marinate and cook the tofu in the same way for deliciously glazed bites. For a gluten-free version, I swap out soy sauce and teriyaki sauce for tamari or a gluten-free alternative and make sure to use gluten-free wonton wrappers or crispy baked rice crackers instead.

To switch up the flavors, sometimes I add a little sriracha or chili flakes to the chicken marinade for heat, or swap the teriyaki for a tangy hoisin barbecue sauce for a smoky twist. If you don’t have an air fryer, you can also bake the wonton strips on a parchment-lined baking sheet at 375°F (190°C) for 6 to 8 minutes, turning halfway through, until golden and crispy. Just keep an eye on them so they don’t burn!

The slaw can also be customized easily — swapping in napa cabbage, adding thinly sliced bell peppers, or throwing in some chopped fresh mint or basil really freshens things up and adds complexity. I encourage you to make this recipe your own, adapting it to whatever flavors you love most.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend storing the chicken and slaw separately from the wonton strips to keep everything tasting fresh. Use airtight containers and refrigerate them for up to 2 days. The chicken and slaw both keep well and maintain their flavor, but the wonton strips will lose their crispiness if mixed in early.

Freezing

This Teriyaki Chicken Wonton Taco Bowls Recipe isn’t the best candidate for freezing once fully assembled because the texture of the slaw and wonton strips will suffer. However, you can freeze the cooked teriyaki chicken alone in freezer-safe containers or bags for up to 2 months. Defrost in the fridge overnight before reheating and assembling your bowls fresh.

Reheating

To reheat your leftovers, gently warm the chicken in a skillet over medium-low heat or in the microwave, stirring occasionally to heat evenly without drying it out. Avoid reheating the slaw; it’s best enjoyed fresh or chilled. Reheat wonton strips separately in the air fryer or oven at 350°F (175°C) for a couple of minutes to help restore some crispness before assembling your bowl again.

FAQs

Can I use a different protein besides chicken?

Absolutely! I’ve tried this recipe with tofu, shrimp, and even thinly sliced beef, and each variation brings a delicious twist. Just make sure to adjust cooking times accordingly so your protein is cooked perfectly through.

What if I don't have an air fryer for the wonton strips?

No worries! You can bake the wonton strips in a preheated oven at 375°F for 6 to 8 minutes, flipping halfway, until crisp and golden. Watching them closely is key, as they can brown quickly.

Can I prepare parts of this recipe ahead of time?

You can prep the slaw and chicken in advance, storing them separately in the fridge. Just air fry the wonton strips and assemble the bowls right before serving to keep everything fresh and crispy.

Is there a way to make this dish vegan?

Yes! Use firm tofu or tempeh marinated in teriyaki and other seasonings in place of chicken, swap soy sauce for tamari if you need gluten-free, and ensure all sauces are vegan-friendly. The slaw is naturally vegan, so this recipe adapts really well.

How spicy is the optional sweet chili sauce? Can I omit it?

The sweet chili sauce adds a mild to medium spicy-sweet kick, but you can definitely omit it if you prefer no heat or substitute with sriracha or a drizzle of honey for extra sweetness.

Conclusion

I hope you’re as excited as I am to try this Teriyaki Chicken Wonton Taco Bowls Recipe the next time you want something tasty, quick, and a little different. It’s such a delight to eat — with layers of flavor and texture that keep every bite interesting. Whether you’re cooking for yourself or sharing with loved ones, this recipe is a real winner that’s sure to become a favorite in your rotation, just like it is in mine!