🛒 Ingredients
For the filling:
- 1 lb Nutrafarms ground chicken
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp white pepper
- 5 green onions, finely chopped
- 2–3 mushrooms, finely chopped
- 1 egg
For the wonton shells:
- Wonton wrappers
- Light cooking oil (we use olive oil)
Fresh toppings:
- Carrots, julienned
- Cucumber, julienned
- Fresh cilantro, chopped
For the sauce:
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp chilli oil
Step-by-Step Instructions
1. Prep Your Veggies
Julienne your carrots and cucumber and chop your fresh cilantro. Set aside — these will be your fresh, crunchy toppings.
Finely chop the green onions and mushrooms.
2. Make the Chicken Filling
In a large bowl, combine:
- 1 lb ground chicken
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp white pepper
- 5 chopped green onions
- 2–3 chopped mushrooms
- 1 egg
Mix very well until fully combined. The mixture should be evenly seasoned and slightly sticky.
3. Assemble the Wonton Tacos
Lay your wonton wrappers flat.
Spread a thin, even layer of the chicken mixture onto one side of each wrapper. Don’t overload — a thin layer helps them cook evenly and crisp properly.
4. Pan Fry
Heat a pan over medium heat and add a light layer of olive oil.
Place the wontons filling-side down in the pan.
Cook for 2–3 minutes until the bottom is golden and crispy.
Flip them over. Add about ¼ cup of water to the pan and immediately cover to steam.
Let them cook for another 2–3 minutes, allowing the filling to cook through from the bottom while the wrapper softens slightly on top.
5. Make the Sauce
While the wontons are cooking, mix together:
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp chilli oil
Stir and set aside.
6. Top & Serve
Remove the wontons from the pan.
Top with:
- Julienned carrots
- Julienned cucumber
- Fresh cilantro
Serve with your dipping sauce on the side.
Dip, bite, repeat. Enjoy.
