Crispy Thai Wonton Taco Salad – A Fresh, Flavor-Packed Twist
By Kevin Cossairt
I have to admit—this recipe started as a happy accident. I was craving something light and fresh but still packed with bold flavors and a little crunch. I thought about a classic Thai salad, but I wanted to put a creative spin on it. That’s when I remembered a batch of wonton wrappers sitting in my fridge, waiting to be used. The idea of turning them into crispy wonton tacos, or even wonton cups for mini bites, instantly sparked a whole new recipe concept. After a little kitchen experimentation, this crispy Thai wonton taco salad was born—a fusion of Thai street food flavors and the fun, handheld nature of chicken wonton tacos.
The beauty of this dish is its versatility. Whether you serve it as crispy wonton tacos, Thai chicken salad, or Asian wonton tacos, it delivers an incredible balance of textures and flavors. The lemongrass-marinated grilled chicken is tender and flavorful, the crunchy Thai salad adds a refreshing bite, and the spicy peanut dressing ties it all together with its creamy, nutty heat. Every bite is a mix of sweet, spicy, tangy, and umami goodness, making it one of my favorite fusion food recipes.
Why You’ll Love This Recipe
- Crispy and crunchy with golden-fried wonton taco shells or chips.
- Bold Thai flavors with a mix of lemongrass, peanut, and chili heat.
- Easy to customize—serve as chicken wonton tacos, crispy wontons, or Thai salad.
- Quick and simple, ready in under 30 minutes.
- Perfect for entertaining with a colorful, crowd-pleasing presentation.
Step-By-Step Instructions
Fry the Wonton Shells, Nacho Chips, or Tostadas
Heat vegetable oil in a pan to 350°F. If making wonton taco shells, fry whole wonton wrappers while shaping them into a taco form with tongs. For crispy wonton chips, cut wrappers diagonally, poke small holes to prevent puffing, and fry until crisp. For mini tostadas or wonton cups, fry them flat until golden brown.
Marinate and Cook the Chicken
Whisk together soy sauce, fish sauce, lime juice, honey, and lemongrass or lemon zest. Add sliced chicken and marinate for at least 15 minutes, though longer is even better. Cook on a grill or stovetop for about 3-4 minutes per side until juicy and caramelized.
Make the Slaw and Dressing
Combine shredded cabbage, romaine, carrots, bell peppers, green onions, cilantro, and crushed peanuts in a bowl. For the dressing, whisk together organic peanut butter, soy sauce, rice vinegar, sriracha, honey, sesame oil, and minced garlic. Adjust consistency with warm water if needed. Toss the Thai peanut salad with the dressing right before serving.
Assemble Your Way
Crispy Wonton Taco SALAD
Fill wonton shells with crunchy Thai salad, add grilled chicken, and garnish with Thai basil, extra peanuts, and a drizzle of spicy peanut dressing.
Thai Wonton Nachos
Spread crispy wonton chips on a plate, drizzle with peanut sauce, layer with slaw and chicken, and top with crushed peanuts and fresh Thai basil.
Mini Wonton Tostadas or Cups
Spread spicy peanut dressing on crispy wonton cups or tostadas, add Thai salad mix and chicken, and finish with garnishes and a squeeze of lime.
Final Thoughts on This Recipe
What I love most about this dish is its ability to be both a casual snack and an impressive appetizer. Whether you’re making a quick weeknight meal or serving up a fun, shareable dish at a gathering, this recipe fits the bill. You can easily swap the chicken for crispy tofu, shrimp, or even grilled mushrooms for a vegetarian twist. If you love extra heat, add Thai chili flakes or more sriracha to the dressing.
This crispy Thai wonton taco salad is perfect for those who love fusion food, creative tacos, and bold flavors. Whether you serve it as chicken wonton tacos, Thai peanut salad, or crispy wontons, it’s guaranteed to bring vibrant colors, fresh textures, and the perfect crunch. Try it out and let me know which version you love most.
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Crispy Thai Wonton Taco Salad – A Fresh, Flavor-Packed Twist
Description
(Tacos, Nachos, or Mini Tostadas)
This recipe combines crispy wonton shells with a crunchy Thai slaw, spicy peanut dressing, and lemongrass-marinated grilled chicken. Whether you want handheld tacos, loaded nachos, or mini tostadas, this dish brings bold Thai flavors with a fun, crispy twist.
Ingredients
For the Wonton Shells, Nacho Chips, or Tostadas:
- 6 large wonton wrappers
- 2 cups vegetable oil (for frying)
- For nachos: Cut wrappers diagonally and poke small holes with the tip of a knife before frying
- For mini tostadas: Fry whole wonton wrappers flat
For the Chicken:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon lemongrass paste (or 1 teaspoon lemon zest if unavailable)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (optional, for extra heat)
For the Crunchy Slaw:
- 2 cups shredded cabbage (mix of green and purple)
- 1 cup chopped romaine lettuce
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell peppers
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts, crushed
For the Spicy Peanut Dressing:
- 3 tablespoons organic peanut butter (or regular peanut butter)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (adjust to heat preference)
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon warm water (to thin if needed)
For Garnish:
- Thai basil leaves
- Lime wedges
- Extra crushed peanuts
- Extra sriracha or Thai chili sauce
Instructions
1. Fry the Wonton Shells, Nacho Chips, or Tostadas
- Heat vegetable oil in a deep skillet over medium-high heat (about 350°F).
- For taco shells: Gently press one wonton wrapper into the oil using tongs or a metal ladle, shaping it into a taco shell. Fry until golden brown and crispy (30-45 seconds per side). Drain on a paper towel.
- For nacho chips: Cut wrappers diagonally and poke small holes using the tip of a knife to prevent puffing. Fry until crispy and golden, then drain.
- For mini tostadas: Fry whole wonton wrappers flat until crispy.
2. Cook the Chicken
- In a bowl, whisk together soy sauce, fish sauce, lime juice, honey, lemongrass paste (or lemon zest), garlic powder, red pepper flakes, sesame oil, and sriracha (if using).
- Add sliced chicken, toss to coat, and let marinate for at least 15 minutes. (For deeper flavor, marinate up to 1 hour.)
- Heat a skillet or grill pan over medium-high heat. Cook chicken for 3-4 minutes per side, until golden and cooked through.
3. Make the Salad & Dressing
- In a large bowl, combine cabbage, romaine, carrots, bell peppers, green onions, cilantro, and peanuts.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, honey, sesame oil, and minced garlic until smooth. Add warm water if needed to thin the dressing.
- Pour dressing over the slaw and toss to coat.
4. How to Serve – 3 Ways
For Wonton Taco Salad (Original Style)
- Fill each crispy wonton shell with a scoop of crunchy slaw.
- Top with grilled chicken slices, extra crushed peanuts, and Thai basil leaves.
- Drizzle with extra sriracha or Thai chili sauce for heat.
- Serve with lime wedges for a fresh, citrusy kick.
For Thai Wonton Nachos (Shareable Style)
- Spread crispy wonton chips on a serving platter.
- Drizzle the spicy peanut dressing over the chips.
- Top with slaw, grilled chicken, extra peanuts, and Thai basil.
- Garnish with sriracha or Thai chili sauce and serve with lime wedges.
- Optional: Add a little melted mozzarella or queso fresco for a fusion-style nacho.
For Mini Thai Tostadas (Party Bites)
- Spread a little peanut dressing on each crispy wonton tostada.
- Add a scoop of Thai slaw and a few pieces of grilled chicken.
- Garnish with peanuts, Thai basil, and extra sriracha drizzle.
- Serve with lime wedges for a final zing.
Pro Tips
- Fry wonton shells, chips, or tostadas in small batches to keep them crisp and golden.
- Let the chicken marinate longer (up to 1 hour) for extra depth of flavor.
- Swap chicken for crispy tofu or grilled mushrooms for a vegetarian version.
- Want more spice? Add Thai chili flakes or extra sriracha to the dressing.
Crispy Thai Wonton Taco Salad
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