Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 tbsp honey
- 2 tbsp lime juice + 1 tsp zest
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp chili powder
- Salt and pepper, to taste
- 12 square wonton wrappers
- Oil for brushing or frying
- 1 avocado, diced
- 1 cup shredded lettuce
- 1/2 cup nacho cheese sauce or shredded cheddar
- 1/4 cup sour cream
- 1/4 cup diced tomatoes or pico de gallo
- Sliced jalapeños (optional)
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Mix honey, lime juice and zest, olive oil, garlic, chili powder, salt, and pepper in a bowl. Add chicken and marinate for at least 30 minutes.
- Preheat oven to 375°F. Press wonton wrappers into the wells of an inverted muffin tin. Brush with oil and bake for 6–8 minutes or until golden and crisp. Let cool.
- Cook the marinated chicken in a hot skillet until caramelized and cooked through. Dice or shred the chicken.
- Fill each wonton shell with lettuce, chicken, avocado, cheese, sour cream, tomatoes or pico, and jalapeños if using.
- Garnish with chopped cilantro and a squeeze of lime. Serve immediately.
Notes
- Swap chicken for shrimp, ground turkey, or black beans for variations.
- Use spicy mayo or chipotle sauce for extra flavor.
- Wonton shells can be fried for extra crispness.
- Store components separately and assemble tacos just before serving.
- Great for parties—set up a taco bar for guests to build their own.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Sautéing
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 2 mini tacos
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
