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Teriyaki Chicken Wonton Taco Bowls

Delicious Teriyaki Chicken Wonton Taco Bowls You’ll Love

Discover the flavorful fusion of Teriyaki Chicken Wonton Taco Bowls, perfect for family dinners and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts ensures tender and juicy chicken that's easy to cook.
  • 2-3 tablespoons Teriyaki Sauce adds a sweet and savory flavor that pairs perfectly with the chicken.
  • 1 teaspoon Garlic Powder enhances the overall flavor profile; feel free to substitute fresh garlic if desired.
For the Wonton Cups
  • 12 pieces Wonton Wrappers these crispy bases create a delightful crunch; you can find them in most grocery stores.
  • 1 tablespoon Olive Oil brushing on wonton wrappers ensures they bake to a golden perfection in the oven.
For the Fresh Vegetables
  • 1 cup Bell Peppers choose a mix of colors for vibrancy and sweetness; cut them into thin strips for easy eating.
  • 1 cup Shredded Carrots add a pop of color and crunch; they're also brimming with nutrients.
  • 2 tablespoons Green Onions sprinkle these on top for a fresh, zesty finishing touch.
For the Toppings
  • 2 tablespoons Sesame Seeds these add a nutty flavor and an appealing aesthetic; lightly toast them for extra crunch.
  • 1 medium Sliced Avocado creamy and rich, this can elevate your taco bowl and provide healthy fats.
  • 1 teaspoon Sriracha or Chili Flakes for those who love heat, add these for a kick to your meal.

Equipment

  • Skillet
  • muffin tin
  • oven

Method
 

Step-by-Step Instructions
  1. Begin by preheating a skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Add teriyaki sauce and sauté chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F. Remove from heat and let rest before slicing.
  2. Preheat your oven to 375°F. Brush wonton wrappers with olive oil and press them into a muffin tin to form cups. Bake for about 10-12 minutes or until golden brown and crispy.
  3. In a separate skillet, add a splash of olive oil and heat over medium heat. Toss in bell peppers and shredded carrots, sautéing for 4-5 minutes until tender yet still crisp.
  4. Assemble your bowls by starting with a layer of cooked chicken inside each wonton cup. Top with sautéed vegetables and drizzle additional teriyaki sauce.
  5. Garnish with sliced avocado, toasted sesame seeds, and green onions. Add sriracha or chili flakes for heat.
  6. Serve your bowls immediately while warm for the best texture and flavor.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 24gProtein: 28gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

Customizable with various toppings or seasonal vegetables for freshness.

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