These are small, crispy wonton shell tacos filled with BBQ-sauced ground turkey and topped with a sesame ginger broccoli slaw. The whole thing comes together in 20 minutes, which is the real reason to make it — a genuinely fast weeknight bite that doesn’t taste like a shortcut.
Smart swaps
- Wonton wrappers: Found in the refrigerated section near tofu or fresh pasta. If your store doesn’t carry them, egg roll wrappers cut into quarters work fine.
- Broccoli slaw mix: This is the bagged shredded broccoli-stem, carrot, and cabbage mix in the produce aisle — not regular coleslaw mix, which is softer and goes limp faster. Regular slaw will work in a pinch but drain it well.
- Sesame ginger dressing: Any bottled Asian-style dressing works. If you only have plain sesame oil, whisk it with a little rice vinegar and a pinch of ginger powder.
- Ground turkey: Ground chicken works as a straight swap. Either way, make sure the meat reaches 165°F (74°C) internally — check with a thermometer if you’re unsure.
The short version of why this works
Two things matter here. First, draping the wonton wrappers over the walls of a casserole dish before baking — rather than pressing them into a muffin tin — lets hot air circulate on all sides, so the shells crisp evenly and hold a taco shape instead of turning into soggy cups. Second, keeping the slaw separate until assembly preserves its crunch. The contrast between the warm, saucy turkey and the cold, crisp slaw is what makes each bite interesting; if you mix everything together ahead of time, you just get a warm, soft pile.
Troubleshooting
- Shells go soft after filling: Assemble right before serving. Wonton shells absorb moisture quickly once the turkey and slaw go in. If you’re making these for a group, set up the components separately and let people fill their own.
- Shells crack or break when draped: Wonton wrappers dry out fast. Keep them covered with a damp paper towel while you work. If they’ve been open in the fridge, they may already be brittle — a 10-second rest at room temperature usually helps.
- Turkey filling is watery: This happens when pre-cooked turkey releases liquid as it reheats. Let it cook in the skillet a minute or two longer, stirring occasionally, until the excess moisture evaporates and the sauce clings to the meat.
- Too much heat from the jalapeños: Four small jalapeños is a lot for two servings. Remove the seeds and white membrane before chopping, or use two jalapeños instead of four. Skip the jalapeños entirely and add a dash of smoked paprika if you want the smoky note without the heat.
- Shells don’t hold their shape after baking: The triangle drape works better than a flat fold. Make sure the wrapper is draped at an angle over the pan edge, not lying flat against it, so it sets into a V-shape as it bakes.
Storage and reheating
Store the turkey filling and the slaw separately in airtight containers in the fridge — the filling keeps for up to 3 days, the dressed slaw for 1 day before it softens too much. Baked wonton shells are best eaten the same day; store any extras uncovered at room temperature and they’ll stay crisp for a few hours, but they go stale and chewy overnight. Reheat the turkey filling in a skillet over medium heat for 2–3 minutes, or microwave it in 30-second bursts until it hits 165°F (74°C) again. Don’t reheat the assembled tacos — the shells won’t survive it. The filling freezes well for up to 2 months; thaw overnight in the fridge and reheat as above.
Smoky BBQ Turkey Wonton Tacos
Ingredients
8 small wonton wrappers
6 ounces ground turkey (minced turkey) - pre-cooked
2 tablespoons BBQ sauce (barbecue sauce)
4 small jalapeño - chopped
¼ medium yellow onion - chopped- 1 cup broccoli slaw - cabbage, carrot, and radish mix in the produce section
- 2 tablespoons sesame ginger dressing - low-fat
2 tablespoons cilantro (coriander) - chopped
Instructions
- Heat turkey with BBQ sauce, chopped onion and jalapenos in a skillet on medium heat until it’s warm.
- Meanwhile, prepare your wonton wrappers.
- Spray cooking spray on the inside and outside of a casserole dish. Drape each wonton wrapper over the pan’s walls. The Triangle shape works the best. Bake for a few minutes until the wonton wrappers are crispy and hold the shape.
- In a bowl, combine broccoli slaw mix, sesame ginger dressing and cilantro.
- Lastly, assemble your tacos. Add turkey mixture followed by broccoli slaw mix to your new cute tiny wonton taco shells. You may also bake them for a few minutes after assembling them to heat the entire taco, but I didn’t do that.
Nutrition
Common questions
Can I use raw ground turkey instead of pre-cooked?
Yes — cook it in the skillet first until it reaches 165°F (74°C) internally, breaking it up as it cooks, then add the BBQ sauce, onion, and jalapeños. It adds about 5 minutes to the process but works exactly the same way.
How do I know when the wonton shells are done baking?
They’re ready when the edges are golden and the surface feels dry and rigid when you gently press it — usually 5 to 8 minutes at 375°F (190°C), though ovens vary. Pull them as soon as they hold their shape; another minute or two and they’ll over-brown.
Can I make the wonton shells ahead of time?
You can bake them up to 2 hours ahead and leave them uncovered at room temperature. Skip the jalapeños entirely and add a dash of smoked paprika if you want the smoky note without the heat — and keep them away from any steam sources or they’ll go soft.
What BBQ sauce works best here?
A smoky, thicker sauce clings to the ground turkey better than a thin, vinegary one. Hickory or chipotle-style bottled sauces both work well. Avoid very sweet sauces — they can make the filling taste more like candy than BBQ once the liquid reduces.
Is this recipe gluten-free?
No — standard wonton wrappers contain wheat flour. Gluten-free wonton wrappers exist but can be harder to find and more fragile to work with. If gluten is a concern, small corn tortillas toasted in a dry pan are a practical alternative shell.
Can I double the recipe for a larger group?
Easily. The turkey filling scales up without any changes to technique — just use a larger skillet so the meat heats evenly rather than steaming in a crowded pan. For the shells, bake in batches since you need the pan edges to drape them over; one standard casserole dish handles about 8 wrappers at a time.
If you liked this one
- Golden Turkey Empanadas
- Japanese Pork Lettuce Cups
- Crispy Pork Dumpling Delight
- Beef Fusion Sushi Rolls
