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
Scale
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.