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Asian Chicken Wonton Nachos

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These Asian Chicken Wonton Nachos are the ultimate appetizer recipe! Wonton chips are topped with shredded Asian flavored-chicken, Jack cheese, and papaya-mango salsa, then drizzled with a creamy garlic-lime sauce for a flavor explosion of epic proportions!

Looking down on a sheet pan filled with wonton chips topped with Asian chicken, papaya mango salsa and drizzled with sauce recipe.

Recipe inspiration

Many, many years ago (like 1992) there was a fancy restaurant on the island of Kauai named A Pacific Café. Owner-chef Jean-Marie Josselin created an eclectic menu featuring local fish and produce made in untraditional Hawaiian ways.

My favorite meal was the chicken wonton tacos with papaya-mango salsa, but my attempts at making wonton taco shells failed miserably! Since I have a passion for creating fun and unique nacho recipes like the original Irish Potato Nachos, Corned Beef Irish Nachos again with sliced potatoes, and Greek Seafood Nachos with pita chips, I knew that was going to be the perfect solution!

What you will need

Ingredients to make Asian Chicken Wonton Nachos.

Asian chicken:

  • Boneless, skinless chicken breasts that are cooked in an Asian inspired marinade, then shredded.
  • Pineapple juice, tamari/soy sauce, brown sugar, fish sauce, chili-garlic paste, fresh ginger, fresh garlic, and Chinese 5 spice create the most amazing flavor combination.

Nachos:

  • Wonton wrappers cut in half on the diagonal create our “chips”. They can be pan fried in oil or baked depending on your preference.
  • Shredded Jack, pepper jack, sharp cheddar cheese. Use your favorite combination.

Papaya-mango salsa:

  • Fresh mango and red papaya mixed with red onion, cilantro, lime juice, and chipotle powder. It is best to make a day ahead so the flavors can mingle together.

Garlic-Lime Sauce

  • Mayonnaise, garlic, lime zest and juice, chili powder, sea salt and pepper, and a bit of milk to thin.

Be sure to check out the detailed printable recipe card below

Close-up image of Asian Chicken Wonton Nachos drizzled with sauce in a baking pan.

How to make Asian Chicken Wonton Nachos

Make the garlic-lime sauce: Add the mayonnaise, pressed garlic, lime juice and zest, chili powder, sea salt and black pepper to a small bowl. Whisk to combine, gradually adding milk to thin sauce to your desired consistency. Set aside or chill until ready to serve.

Mayonnaise, garlic, lime juice, and chili powder in a mixing bowl.

For the papaya mango salsa: Split the mango in half and remove the large seed in the center. Lay each side flesh side up and slice in both directions to create cubes.

Fresh-papaya-cut-into-cubes-with-a-chefs-knife-then-cut-away-from-the-skin.

Run a chefs knife between the skin and the flesh to separate the cubes and place them in a large bowl.

Cubed papaya and mango in a large mixing bowl.

Slice a papaya in half and remove the seeds from the center with a spoon. Lay each side flesh side up and slice in both directions to create cubes.

Half of a papaya on a wood background.

Scoop out the cube with a large spoon like you would do with an avocado. Place the cubes in the bowl with the mango.

Add the red onion, cilantro, chipotle pepper, and lime juice to the bowl and mix to combine.

Chopped papaya, mango, red onion, cilantro, and chili powder in a mixing bowl.

Cover and place in the refrigerator until ready to use.

Make the Asian Chicken: Mix the pineapple juice, soy sauce/coconut aminos, brown sugar/honey, ginger, garlic, Chinese five spice, fish sauce, and chili-garlic paste together in a small bowl.

Asian sauce in a small bowl.

To cook the chicken in a pressure cooker: Pour the sauce into the liner of an Instant Pot. Add the chicken breasts and toss to coat the chicken.

Asian marinade and two chicken breasts in a pressure cooker.

Secure the lid and twist into the locking position. Select “Manual” or “Pressure Cook” and set timer for 10 minutes.

Instant Pot set for ten minutes on high pressure.

When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.

To bake the in the oven: Place the chicken breasts and the sauce in a 9 x 13 baking dish. Cover with foil and bake in a preheated 350 degree oven for 25 to 30 minutes, until a thermometer reads 165 degrees in the center of the breast.

Shred chicken with two forks and place in a mixing bowl.

Shredded chicken breast on a plate with a fork on the edge.

Mix the shredded chicken with some of the cooking liquid to completely coat with flavor. Set aside.

To fry the wonton chips: Heat olive oil in a skillet until it reaches 350 degrees. Cut the wonton wrappers in half to create triangles. Add them to the hot oil about 10 at a time and cook until crispy and golden brown, flipping them over halfway through.

Ten wonton wrapper wedges frying in a skillet of oil.

Remove from oil with a spider strainer or slotted spoon and drain on paper towels.

Fried Wonton Chips on a parchment lined baking sheet.

To bake the wonton chips: Divide the wonton triangles between two baking sheets making sure to keep them in a single layer. Brush or spray with olive oil and sprinkle with sea salt.

Bake in a preheated 350 degree oven until golden brown, about 8 to 10 minutes, reversing the pans halfway through cooking time. Remove from oven and allow to cool.

Assemble the nachos: Arrange the wonton chips on a parchment paper lined baking sheet. Spoon the chicken mixture over the top of the chips.

Shredded chicken on top of wonton chips on a baking sheet.

Top with the shredded cheese. Bake in the oven until the cheese is melted and bubbly, about 10 minutes.

Shredded Jack and cheddar cheese on top of shredded chicken and fried wonton chips on a baking sheet.

Remove from the oven. Sprinkle the papaya mango salsa evenly over the top then drizzle with the garlic-lime sauce.

A small plate topped with fried wontons, chicken, papaya mango salsa and drizzled with creamy lime sauce.

Serve with additional sauce and garnish with chopped cilantro. Serve immediately.

Recipe Notes & Tips

  • The size of papayas varies greatly by variety and time of year. If the papaya is double the size of the mango, as mine was, only use half of the papaya. You want equal amounts of each fruit.
  • For even more flavor, add diced jalapeño pepper to the salsa and sliced peppers as a garnish.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious Hawaiian inspired recipes

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Enjoy!!

Looking down on a sheet pan filled with wonton chips topped with Asian chicken, papaya mango salsa and drizzled with sauce recipe.

Asian Chicken Wonton Nachos

Wonton chips are topped with shredded Asian flavored-chicken, melted cheese, and papaya-mango salsa, then drizzled with a creamy garlic-lime sauce.
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Course: Appetizer
Cuisine: American
Keyword: chicken nachos
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 540kcal
Author: Lisa Johnson

Equipment

  • Instant Pot or 9 x 13 Baking Dish

Ingredients

Garlic Lime Sauce

  • 0.5 cup mayonnaise
  • 1 large clove garlic pressed or finely minced
  • zest of one lime
  • 2 tablespoons lime juice juice from one lime
  • 0.5 teaspoon chili powder substitute cayenne for more heat
  • .25 teaspoon sea salt
  • .25 teaspoon black pepper
  • 2 tablespoons milk

Papaya Mango Salsa

  • 1 ripe mango peeled and diced
  • 1 ripe papaya peeled, seeded, and diced
  • 0.5 cup diced red onion
  • 0.5 teaspoon chipotle chili powder or chili powder of your choice
  • 3 tablespoons chopped, fresh cilantro
  • 2 tablespoons fresh lime juice

Hawaiian Chicken

  • 0.5 cup pineapple juice canned or fresh
  • 3 tablespoons tamari or soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon chili-garlic paste
  • 1 tablespoon grated fresh ginger
  • 1 pound boneless, skinless chicken breasts

Wonton Chips

  • 24 wonton wrapper cut in half diagonally
  • olive oil for frying or baking
  • sea salt

Assemble

  • 1 cup shredded Jack cheese or Pepper Jack
  • 1 cup shredded sharp cheddar
  • 2 green onions or chopped cilantro for garnish

Instructions

Garlic-lime sauce:

  • Add the mayonnaise, pressed garlic, lime juice and zest, chili powder, sea salt and black pepper to a small bowl. Whisk to combine, gradually adding milk to thin sauce to your desired consistency. Set aside or chill until ready to serve.

Papaya mango salsa

  • Split the mango in half and remove the large seed in the center. Lay each side flesh side up and slice in both directions to create cubes. Run a chefs knife between the skin and the flesh to separate the cubes and place them in a large bowl.
  • Slice a papaya in half and remove the seeds from the center with a spoon. Lay each side flesh side up and slice in both directions to create cubes. Scoop out the cube with a large spoon like you would do with an avocado. Place the cubes in the bowl with the mango.
  • Add the red onion, cilantro, chipotle pepper, and lime juice to the bowl and mix to combine. Cover and place in the refrigerator until ready to use.

Asian Chicken

  • Mix the pineapple juice, soy sauce/coconut aminos, brown sugar/honey, ginger, garlic, Chinese five spice, fish sauce, and chili-garlic paste together in a small bowl.

Cook the chicken in a pressure cooker:

  • Pour the sauce into the liner of an Instant Pot. Add the chicken breasts and toss to coat the chicken. Secure the lid and twist into the locking position. Select “Manual” or “Pressure Cook” and set time for 10 minutes.
  • When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.

Bake the in the oven:

  • Place the chicken breasts and the sauce in a 9 x 13 baking dish. Cover with foil and bake in a preheated 350 degree oven for 25 to 30 minutes, until a thermometer reads 165 degrees in the center of the breast.
  • Shred chicken with two forks and place in a mixing bowl. Mix the shredded chicken with some of the cooking liquid to completely coat with flavor. Set aside.

Fry the wonton chips:

  • Heat olive oil in a skillet until it reaches 350 degrees. Cut the wonton wrappers in half to create triangles. Add them to the hot oil about 10 at a time and cook until crispy and golden brown, flipping them over halfway through. Remove from oil with a spider strainer or slotted spoon and drain on paper towels.
  • Bake the wonton chips:
  • Divide the wonton triangles between two baking sheets making sure to keep them in a single layer. Brush or spray with olive oil and sprinkle with sea salt.
  • Bake in a preheated 350 degree oven until golden brown, about 8 to 10 minutes, reversing the pans halfway through cooking time. Remove from oven and allow to cool.

Assemble the nachos:

  • Arrange the wonton chips on a parchment paper lined baking sheet. Spoon the chicken mixture over the top of the chips. Top with the shredded cheese. Bake in the oven until the cheese is melted and bubbly, about 10 minutes.
  • Remove from the oven. Sprinkle the papaya mango salsa evenly over the top then drizzle with the garlic-lime sauce. Serve with additional sauce and garnish with chopped cilantro or diced green onion. Serve immediately.

Notes

  • The size of papayas varies greatly by variety and time of year. If the papaya is double the size of the mango, as mine was, only use half of the papaya. You want equal amounts of each fruit.
  • For even more flavor, add diced jalapeño pepper to the salsa and sliced peppers as a garnish.
  • Wonton wrapper can be found in the refrigerated section in most grocery stores.

Nutrition

Calories: 540kcal | Carbohydrates: 41g | Protein: 31g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 93mg | Sodium: 1488mg | Potassium: 624mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1368IU | Vitamin C: 52mg | Calcium: 342mg | Iron: 2mg

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