To make the crispy wonton taco shells, you can either deep-fry or bake them.
For Deep-Frying:
Heat about 1 tablespoon of vegetable oil in a small frying pan over medium heat.
Gently press the wonton wrappers into the oil to form taco shells, folding them into the shape of taco shells with tongs. You may need to fry a few at a time depending on the size of your pan.
Fry each wonton shell for about 1-2 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towels. Season with a pinch of salt, if desired.
For Baking:
If you prefer a lighter option, you can bake the wonton wrappers. Lightly brush both sides of each wonton wrapper with vegetable oil and press them into an upside-down muffin tin or mini muffin tin.
Bake at 375°F (190°C) for about 7-10 minutes, or until they are golden brown and crispy.
Make the Chicken Filling:
In a large bowl, combine the shredded cooked chicken, softened cream cheese, taco seasoning, garlic powder, onion powder, paprika, and shredded cheddar cheese.
Mix everything together until the cream cheese has coated the chicken, and the filling is smooth. If you’d like, add 2 tablespoons of salsa for extra flavor and moisture.
Assemble the Tacos:
Carefully spoon the chicken mixture into each crispy wonton shell, filling them generously.
Top with shredded lettuce or cabbage, diced tomatoes, and a few slices of avocado or a dollop of guacamole.
Add a sprinkle of chopped cilantro and a drizzle of sour cream or taco sauce. For an extra kick, you can add hot sauce.
Serve:
Arrange the Crispy Chicken Wonton Tacos on a platter and serve immediately with lime wedges on the side for a fresh, zesty squeeze.
