Some dinners come together with such ease that you almost feel like you’re getting away with something. That’s how I feel every time I make these teriyaki chicken wonton taco bowls. They’re light, crisp, and packed with flavor, yet they slide neatly into the list of low calorie dinner recipes I actually look forward to. I love how the air fryer works its magic on the wonton wrappers, turning them into golden shells that are just the right amount of crunchy. Then the sweet and savory teriyaki chicken filling takes over, giving each bite a balance of comfort and freshness that makes me want to keep building bowls long after I’m full. We all have those nights when figuring out what to make for Dinner Tonight feels like the biggest puzzle in the world. That’s when this recipe comes through for me. It’s one of those bowl dinner recipes that actually feels fun to put together. The crispy base, the saucy chicken, and whatever toppings I feel like throwing on top—avocado, sesame seeds, maybe a drizzle of sriracha mayo if I’m feeling bold—it’s like having a mini restaurant project right in my own kitchen. What I really love is how versatile these little bowls are. They can sit proudly on the dinner table as the main star or show up at a party and steal the spotlight as an appetizer. Either way, this is one of those chicken recipes dinner plans you’ll keep in your back pocket. It’s proof that dinner recipes don’t need to be complicated to be satisfying, and that a little creativity can turn a Tuesday night into something worth talking about over and over.

1) Key Takeaways
2) Easy Teriyaki Chicken Wonton Taco Bowls Recipe
3) Ingredients for Teriyaki Chicken Wonton Taco Bowls
4) How to Make Teriyaki Chicken Wonton Taco Bowls
5) Tips for Making Teriyaki Chicken Wonton Taco Bowls
6) Making Teriyaki Chicken Wonton Taco Bowls Ahead of Time
7) Storing Leftover Teriyaki Chicken Wonton Taco Bowls
8) Try these Main Course recipes next!
9) Teriyaki Chicken Wonton Taco Bowls Recipe
10) Nutrition

1) Key Takeaways

Light crispy wonton shells filled with sweet teriyaki chicken and crunchy toppings.
Quick prep and cook time, perfect for busy nights or fun gatherings.
Flexible enough to serve as dinner or as small party bites.
Air fryer keeps the recipe light, making it a favorite among low calorie dinner recipes.

2) Easy Teriyaki Chicken Wonton Taco Bowls Recipe

I often find myself staring at the fridge thinking about what on earth to make for dinner tonight. Then these taco bowls save me. They check off everything I need. Quick, tasty, and part of the low calorie dinner recipes I actually like to eat more than once a week. The best part is how the wonton wrappers puff into little crunchy shells. They look like a party dish but feel totally doable on a Tuesday evening.

I like to call this one of my go-to bowl dinner recipes. The assembly is fun and doesn’t drag on for hours. The chicken cooks fast, the sauce clings with just the right shine, and then I pile on toppings with no rules. Sometimes it’s lettuce and cucumber, sometimes it’s avocado or a spicy kick. Either way, the bowl always feels like a personal creation that fits the mood.

For anyone hunting chicken recipes dinner ideas that don’t leave you with a heavy stomach, this is it. You get the satisfaction of something hearty yet the balance of fresh crisp bites. It’s an easy reminder that dinner recipes don’t need fuss to deliver comfort. One bite and you’ll probably be asking yourself why you haven’t made them sooner.

3) Ingredients for Teriyaki Chicken Wonton Taco Bowls

Wonton Wrappers: These little squares are the base of the bowls. They crisp up in the air fryer and give you a light shell that holds everything together. It’s amazing how something so thin turns into the crunch you crave.

Chicken Breast: I dice it into small cubes so it cooks evenly and fast. Chicken breast keeps things lean, which is perfect if you’re keeping track of calories or just want a lighter protein choice.

Teriyaki Sauce: This is where the flavor comes alive. Sweet, salty, sticky sauce coats the chicken beautifully. I like to keep a bottle on hand for nights when I don’t feel like mixing my own sauce.

Lettuce: A cool crunch that balances the warmth of the chicken. I usually grab shredded lettuce for ease, but any crisp green works fine.

Cucumber: Fresh diced cucumber gives each bite a cooling snap. It makes the bowls taste lighter and fresher.

Red Bell Pepper: Bright color and a touch of sweetness. Chopped small, it mixes easily into the filling and gives the bowls a cheerful look.

Green Onions: Thinly sliced, they add a mild onion bite without overpowering the mix. They make everything look prettier too.

Sesame Seeds: Sprinkled on top for a nutty finish. They might look like garnish but they bring out the teriyaki flavor nicely.

Cooking Spray: Helps the wontons crisp evenly in the air fryer. A quick spritz does the trick.

4) How to Make Teriyaki Chicken Wonton Taco Bowls

Step 1. Preheat the air fryer to 375F. While it warms up, I press each wonton wrapper into a muffin tin. They form little cups that hold their shape once cooked.

Step 2. Spray the wrappers lightly with cooking spray and let them air fry for about 5 to 6 minutes. They should come out crisp and golden, with just enough sturdiness to hold fillings without cracking.

Step 3. While the shells cool, I heat a pan and cook the diced chicken breast until it’s no longer pink. The pieces cook quickly since they’re small.

Step 4. Pour in teriyaki sauce and stir until the chicken is coated and glossy. The sauce thickens a little as it heats, which makes it cling to the chicken perfectly.

Step 5. Spoon the chicken mixture into the wonton cups. This part always feels like play—filling each cup with just the right amount.

Step 6. Add shredded lettuce, cucumber, and red bell pepper. Top with sliced green onions for a final layer of crunch and flavor.

Step 7. Sprinkle sesame seeds across the bowls and serve right away. The shells taste best when crisp and fresh.

5) Tips for Making Teriyaki Chicken Wonton Taco Bowls

Keep the wonton wrappers from burning by watching them closely in the air fryer. They go from golden to too dark fast. I like to check at the five-minute mark just to be safe.

If you prefer stronger flavor, marinate the chicken in teriyaki sauce for thirty minutes before cooking. It deepens the taste and makes the chicken extra tender. Still, if you’re short on time, straight from pan to sauce works well too.

Don’t overload the wonton cups. They may look sturdy, but too much filling will make them fall apart in your hands. A few spoonfuls of chicken plus toppings is the sweet spot.

6) Making Teriyaki Chicken Wonton Taco Bowls Ahead of Time

These bowls can be prepped in stages. I like to cook the chicken in the morning and keep it chilled. The wonton shells can be made earlier in the day too. That way, when dinner comes around, I only need to assemble everything.

If you plan to make this recipe part of your rotation of low calorie dinner recipes, consider doubling the wonton cups. They store well in a container and save time for the next round.

Wait to add fresh toppings until right before serving. Lettuce and cucumber lose their crispness if left too long with warm chicken. Keeping them separate makes the final bowls taste as bright as possible.

7) Storing Leftover Teriyaki Chicken Wonton Taco Bowls

Leftovers keep well if you store components separately. I tuck cooked chicken in a sealed container and keep veggies in another. The wonton cups hold up in an airtight bag for two days before softening.

If you want a quick lunch, reheat the chicken in a pan or microwave, then build fresh bowls with crisp shells. It takes only minutes and tastes just as good as the night before.

Keep in mind that once filled, the bowls don’t stay crisp for long. That’s why I prefer storing parts and assembling later. It keeps the meal lively and worth eating again.

8) Try these Main Course recipes next!

9) Teriyaki Chicken Wonton Taco Bowls Recipe