Next, I take my wonton wrappers and carefully place a spoonful of the chicken mixture in the center of each one. Then, I fold the wontons by bringing the corners together and pinching them to ensure they’re sealed tightly—this also makes them look oh-so-adorable. For a healthy approach, I line a baking sheet with parchment paper, spray it lightly with cooking spray, and place the filled wontons on it. If you’re feeling indulgent, go ahead and deep fry them until golden brown and super crispy—nothing beats that crunch!
After about 12-15 minutes in the oven, the wontons should be perfectly crisp and golden. I can hardly contain my excitement as I pull them out, letting the aroma fill my kitchen. Now, it’s time to serve! I like to arrange them on a platter and garnish them with any leftover green onions, cilantro, and lime wedges for an extra zing.
Pro Tips for Best Results
I tested this recipe three ways: baked, fried, and air-fried. My favorite? Definitely baked for an easier cleanup. However, if you want that classic restaurant vibe, frying adds a level of crunch that can’t be beaten! If you choose to bake, make sure the wonton wrappers are adequately spaced on the tray to ensure even cooking.
For the filling, feel free to get creative! I love adding black beans or corn for a little extra texture and flavor. It not only enhances the dish but also makes it heartier. Plus, if you have leftover fillings, you can easily use them in other dishes, like quesadillas or salads!
Lastly, don’t skimp on the toppings! Fresh ingredients like diced tomatoes, avocado, or even a drizzle of sriracha can elevate these tacos to a whole new level, turning them into a marvelously colorful and tasty plate.
Common Mistakes to Avoid
One common mistake I made the first time was overfilling the wonton wrappers. While a generous filling sounds appealing, the wontons can burst during cooking. I learned that a heaping tablespoon is just about right for a perfect balance of crunch and filling. (See the next page below to continue…)