Take Out Chinese Tacos

An exciting new twist on tacos and Chinese Food. 

Chinese food can be hard to eat on the go. Although delicious, it usually requires a pair of chopsticks, a place to spread out your different dishes, and a few napkins to clean up the sauces and grease as you eat. I have also found that Chinese food usually results in leftovers and the search for a new way to consume them. Inspired by the sushiritto (sushi burrito) of San Francisco, and the ease of cheap, tasty, portable tacos, Wonton Tacos are created. 

This Instructable will walk you through how to create your own wonton taco shells, fill them with your favorite dishes, and enjoy the crunchy mouthwatering dynamic duo. 

Gather the following:

• Fresh Wonton Wrappers
• Butter*
• Glass Baking Dish or Muffin Pan
• Chinese Take Out
• Fork or Chopsticks

*Note: The butter is purely aesthetic. It allows the normally dry and flour coated wonton wrapper to become golden and crispy in the baking process. 

There are two methods for creating your wonton taco shells, both of which work wonderfully. In both techniques you’ll want to lightly brush butter on to one side of the wonton wrapper. The butter is purely aesthetic, but it does help the wrapper brown and become crispy. This side will become the outside of your taco shell.  Preheat your oven to 350F.

Method 1: Drape your wonton wrappers over the side of your glass-baking dish with the butter facing up and away from the dish.  Once the sides of your dish are covered in wonton wrappers, place it in your oven. If you are worried about butter dripping, place a cookie sheet or aluminum foil under your baking dish. I found that I didn’t have enough butter on the wonton wrapper to drip. Bake at 350F for 5 minutes or until golden brown.  Carefully remove your newly baked shells from the side of your baking dish and allow them to cool by placing the shell upside down on your kitchen counter.

Method 2: Flip your muffin pan so that it is resting upside down. Place your wonton wrappers between the muffin receptacles of the pan so that they are in the shape of a taco shell. The butter side of your wrapper should be against the pan, facing down. Place your shells and overturned tray in the oven. Bake at 350F for 4-5 minutes or until golden brown. Carefully remove your newly baked shells from your muffin pan and allow them to cool by placing the shell upside down on your kitchen counter.

I prefer method 2 as it allows for a wider wonton taco shell. It also allows for more shells to be made at once.

If you are really feeling adventurous, you can make your own filler. I chose to order in from a nearby Chinese restaurant (famous for handmade noodles and dumplings!). Your filling choice can range depending on what you are in the mood for taco wise. I chose to go with four different fillings: Shan Dong Chicken (similar to General Tso’s Chicken), Mu Shu Pork, Broccoli Beef, and Dry Braised Green Beans.

Fill your tacos with your hot filling using your chopsticks or a fork. Top with seasonings or sauce if necessary. We only added sauce to our mu shu pork tacos. We topped the mu shu tacos with a black bean paste, commonly found alongside mu shu orders.

You’re done! Eat up and enjoy!