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Crispy, bold, and totally irresistible, these Wonton Nachos are the fun, flavorful twist on classic nachos that your snack game has been missing. Crispy wonton chips meet tender juicy chicken, crunchy veggies, melty cheese, and a drizzle of creamy Asian peanut sauce that ties it all together. It’s everything you love about traditional nacho recipes—just with lighter, crispier chips and a delicious Chinese flavor profile that tastes restaurant-level good.

“You’ve really nailed it with these nachos! Love the flavors and the wonton chips are so cool!”

– MONICA
Overhead photo of Asian nachos made with wontons, chicken, shredded cheese and veggies on a large baking pan.

Update: This recipe was originally published in October 2017. I made updates to the article below to include more information about making these wonton nachos at home.

Hi, friends! If you’ve been looking for a snack recipe that delivers big-time flavor with minimal fuss, meet this wonton nachos recipe. It’s the perfect fusion of comfort food with takeout-inspired flavor and share-worthy appeal:

Table of Contents

About these wonton nachos

Crunch-tastic. Fully-loaded. Borderline ridiculously delicious. These wonton chip nachos are what happens when a classic snack gets a bold, flavor-forward glow-up.

Picture this: shatteringly thin, golden wonton chips that crackle with every bite, layered generously with garlicky, ginger-kissed ground chicken that’s fragrant, tender, and perfectly flavorful. But, we don’t stop there. Layered with melty ribbons of pepper jack and Monterey Jack cheeses, pops of sweet-sharp red onion, and just enough jalapeño heat to keep things interesting; then baked until irresistibly bubbly, and topped with a grande finale of creamy avocado, fresh scallions, herby cilantro, and a drizzle of silky-smooth, slightly sweet-and-spicy peanut sauce that ties everything together. The result? Nachos that hit the holy grail of deliciousness: crisp, tender, saucy—every single time.

Perfect for game days, movie nights, or simply anytime you need a little East-meets-West goodness, this Asian nacho recipe is endlessly customizable. Dial up the heat, swap proteins, clean out the veggie drawer, try out different melty cheeses—do you! Because let’s be honest… tacos may own Tuesday, but nachos? They own every other day of the week!

Why you’ll love this recipe

TL;DR? Get the details below:

  • Crispy-Crunchy Texture. Wonton wrappers bake into ultra-tin, perfectly-crispy chips that hold toppings beautifully.
  • Bold, Balanced East-Meets-West Flavors. The combination of savory chicken, umami soy, sweet honey, aromatic garlic, warming ginger, bright lime, and nutty peanut sauce create flavors that play together like a culinary dream.
  • Easy and Beginner-Friendly. Simple steps, easy prep, and a quick bake in the oven, no special equipment or complicated techniques needed.
  • Crowd-Pleasing and Customizable. Swap proteins, adjust the spice level, add extra veggies, or drizzle with a different sauce. Regardless, these family-friendly Asian nachos feel familiar, yet taste exciting.
  • Any-Season Recipe. Light and crispy enough for summers and cozy enough for the cooler seasons. 
Close-up photo of homemade nachos made with wonton chips, ground chicken, shredded cheese, and peanut sauce.

Ingredients for wonton chip nachos

Below is everything you’ll need to make this nacho recipe with wonton chips:

  • Wonton Wrappers. The star ingredient for these nachos. You can find wontons in the refrigerated section of your grocer near the tofu. 
  • Oil. For sauteing the Asian chicken and crisping the wonton wrappers.
  • Jalapeños. Gives a little subtle heat and visual appeal.
  • Garlic and Ginger. Classic Asian aromatics lend a backbone of flavor.
  • Ground Chicken. Use ground chicken breast for lean flavor or a mix of light and dark ground chicken for robust flavor.
  • Soy Sauce. Lends savory, umami-flavor.
  • Fish Sauce. Provides a depth of salty-umami flavor.
  • Rice Vinegar. A touch of tangy vinegar brightens up all the flavors. 
  • Sesame Oil. Gives a rich, nutty aroma and flavor.
  • Honey. For a hint of natural sweetness.
  • Kosher Salt and Ground Black Pepper. Essential for flavor.
  • Red Onion. Gives a sweet and punchy onion-y lift.
  • Shredded Cheeses. I like to use a combination of mild, buttery monterey jack cheese and spicy pepper jack cheese. Swaps: Any good melty cheeses, such as mozzarella and colby work great here.

For the peanut sauce

  • Peanut Butter. The creamy, nutty base for the peanut sauce.
  • Sriracha. Use the sriracha to taste for a little heat.
  • Fresh Lime Juice. To brighten up the creamy drizzle.

Recipe variations

  • Topped to the Nines. After baking, garnish the top of the wonton chips with sliced scallions, chopped cilantro, diced avocado, pickled jalapeno peppers, and crushed toasted peanuts for an over-the-top, loaded presentation.
  • Hawaiian-Style. Finish the nachos off with dollops of pineapple salsa or mango jalapeno salsa for tropical vibes.
  • Extra-Crunchy Topped Nachos. Top the Asian nachos with fresh coleslaw mix for a refreshing, crisp contrast.
  • Fried Wonton Chip Nachos. Skip the baking and fry the wonton wrappers before layering with chicken, cheeses, and baking until melty for an extra-crispy, beautifully-crunchy restaurant-style chip.
Overhead photo of wonton nachos made with wonton chips, ground chicken, shredded cheese, and peanut sauce on a a large baking sheet.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this asian nachos recipe. If you have a question you’d like answered, please drop it in the comments section below!

What are wontons made of?

Wonton chips are simply wonton wrappers made crispy by either baking or deep-frying. Wonton wrappers are are made from flour, egg water and salt.

While wonton wrappers are traditionally used to wrap around a number of fillings, or to make appetizers like egg rolls, they also make a delicious (and addictive) snack when they are turned into a chip!

Are wonton wrappers the same as egg roll wrappers?

While they’re similar, they aren’t the same exact thing. Egg roll wrappers are larger than wonton wrappers. If all you can find are egg roll wrappers, that will work in this wonton nachos recipe! Just cut them into quarters and follow the recipe as instructed.

Can I make the wonton chips ahead of time?

Yes, you sure can! You can either bake or fry the wonton wrappers up to 24 hours in advance and store them in an airtight container at room temperature.

Can I use shredded chicken instead of ground chicken?

Absolutely—always feel free to use what you’ve got on hand or personally love. I like to use ground chicken for these nachos as it cooks quickly and absorbs the Asian flavors beautifully. But you can easily just swap in rotisserie chicken and skip the sautéing step.

How do I keep wonton nachos from getting soggy?

Unfortunately, wonton chips are prone to getting sad and soggy. SO be sure to assemble and garnish the nachos just before serving. And, avoid drizzling the peanut sauce over the top until the very last moment.

Can I make these vegetarian?

Yes, you sure can. I recommend using plant-based meat crumbles for the closest flavor and texture match. However, you can also swap in tofu or use mushrooms or even chickpeas for a vegetarian asian nachos recipe experience.  

Can I make this recipe for chinese nachos gluten-free?

Absolutely, just be sure use gluten-free wrappers and swap out the soy sauce for tamari instead.

What sauces pair best with Asian nachos?

Truthfully that depends upon your taste preferences. I personally love the creamy, slightly spicy peanut sauce here. But, spicy mayo (sriracha mixed with mayonnaise), teriyaki sauce, ponzu (citrus soy sauce), or a lime-sesame oil drizzle will all taste great here, depending upon the flavor you’re after. 

Can I make these ahead?

Kind of! You can mix the peanut sauce, cook the chicken, dice the toppings, and par-bake or par-fry the wontons in advance. Then layer, bake, and garnish just before serving so the wonton nachos stay crisp.

Professional chef exper tips for perfect results every time

As a professionally trained and restaurant-experienced chef, here are my top secrets for success when making this wonton nachos recipe:

  • Select Chicken Wisely. I like to use regular ground chicken (with a mix of light and dark meat) for these wonton nachos. However, you can use all white, lean meat if you prefer.
  • Lightly Oil Wonton Wrappers Before Baking. This ensures golden color and restaurant-style crunch.
  • Single Layer. Lay your wontons in a single layer on the baking sheet for maximum crispiness.
  • Don’t Overload with Toppings. Even sturdy wontons can get weighed down—start with a light hand and layer thoughtfully so chips stay crunchy.
  • Watch Wontons While Baking. They can go from perfectly golden to burnt really quickly.
  • Use a Squeeze Bottle Or Serve Sauce on Side. A squeeze bottle will make the nachos look restaurant‑level gorgeous. However, serving on the side allows guests to drizzle as they go.
  • Garnish and Serve Immediately. For the best texture, peak color, and to keep the wonton chips beautifully crisp.

Step-by-step: making this recipe at home

If you’re looking for the detailed measurements and full asian nachos recipe instructions, please scroll down to the bottom of the page. 

Step-by-step photo collage illustrating how to make nachos with wonton chips and ground chicken.

Serving Asian nachos

Some people argue that nachos are a complete meal (Hi—its me!); however, they pair great with a wide variety of sides and mains if you’re looking to round out your meal:

  • Garnished to the Nines. Serve the wonton chip nachos as a game-day appetizer topped with crushed peanuts, sliced avocado, shredded carrots, lime zest, and extra peanut sauce on the side.
  • Alongside Chinese Starters. Add a side of steamed edamame, crab rangoon dip, plump dumplings, sticky chicken wings, or spring rolls for a full Eastern-inspired game day spread.
  • Add an Asian Salad. Pair with a simple Japanese cucumber salad or jalapeno slaw for a delicious girl dinner.
  • Pair with Drinks. Don’t forget the drinks! Anything from chilled beer or sake to tropical cocktails and sweet tea work great here.

Unique serving ideas

  • Top with an Egg. Turn it into an acceptable brunch dish by topping with a couple fried eggs and swap the peanut sauce for a drizzle of hot honey.
  • Turn Leftovers into Wraps. Stuff leftovers into lettuce leaves and top with crispy shallots for a hand-held snack.
  • Make it a Rice Bowl. Dish it up over a bed of cilantro studded rice, sticky sushi rice, or steamed jasmine rice and tuck some Asian style brussels sprouts on the side for wonton rice bowl vibes.
  • DIY Nacho Bar. If entertaining, consider creating a nacho bar complete with individual bowls of various toppings (crushed peanuts, sliced avocado, pickled red onion, etc.) and multiple sauces (peanut, sriracha mayo, cilantro lime, teriyaki, etc.).

Storing leftovers

While you can store leftover Asian nachos with wonton chips, this recipe is best when you enjoy it fresh:

  • Refrigerator Storage: Allow leftover chicken and wonton nachos to cool completely. Then store the chicken and toppings in separate airtight containers in the fridge for up to 2 days. And, store the chips separately if possible to maintain crispy texture.
  • Freezing Instructions: Let the cooked chicken topping cool completely and then store in a freezer-safe, airtight container in the freezer for up to 2 months. Do NOT freeze wonton chips as they’ll lose their crispiness.
  • Reheating Instructions: Re-crisp wonton wrapper chips in the oven or air fryer at 350°F for a few minutes, or until crispy. Then, reheat the Asian chicken in a skillet or microwave until just warm. And then simply assemble the nachos and enjoy.
Close-up photo of the fresh topping on a plate of Asian nachos.

Crispy, colorful, bold, and unbelievably fun to eat, these Chinese wonton nachos with chicken are guaranteed to spark smiles—and second helpings. With the irresistible combination of textures and delicious toppings, this recipe is the perfect way to reinvent nacho night, one delicious wonton bite at a time.

Give this recipe for asian nachos a try, make it your own, but don’t forget to come back and let me know how it went over! I truly love cheering you on in the kitchen.

Until next week, friends, cheers,

Cheyanne

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More nacho recipes

Overhead photo of wonton nachos made with wonton chips, ground chicken, shredded cheese, and peanut sauce on a a large baking sheet.

Wonton Nachos

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Crispy, bold, and totally irresistible, these Wonton Nachos with Chicken are the fun, flavorful twist on classic nachos that your snack game has been missing. Crispy wonton chips meet tender juicy chicken, crunchy veggies, melty cheese, and a drizzle of creamy Asian peanut sauce that ties it all together. It's everything you love about traditional nachos—just with lighter, crispier chips and a delicious Chinese flavor profile that tastes restaurant-level good.

Equipment

  • 1 skillet – for cooking the Asian Chicken
  • 1 baking sheet – for baking the wonton nachos

Ingredients 

Spicy Peanut Sauce:

Instructions

  • Preheat Oven and Prep Baking Pan: Arrange the oven racks to the upper and lower third positions and then close the door and preheat the oven to 350 degrees F.
    Line two large rimmed baking sheets with aluminum foil for easy clean up and spray aluminum with non-stick cooking spray. Then set the baking sheets aside.
  • Bake the Wonton Wrappers: Divide the cut wontons between the baking sheets, making sure to arrange the wontons in a single layer.
    Spray the tops of the wontons evenly with a bit of cooking spray and season generously with salt.
    Place into the preheated oven and bake until golden brown, about 7-10 minutes, rotating the pans from top to bottom and front to back half way through cooking.
    Remove the wonton chips from the oven and let them cool.
    Carefully move the top oven rack back to the center position.
  • Meanwhile, Cook the Chicken: Heat 1 tablespoon of oil in a large skillet, or wok, over medium-high heat.
    Once the oil is shimmering, add the minced jalapeños and saute until softened, about 2 minutes.
    Add in the garlic and ginger. Cook, stirring, until fragrant, about 30 seconds.
    Add in the chicken and season generously with salt and pepper. Cook, using a spoon to break it up into smaller pieces, and stir-fry until almost cooked through and starting to brown, about 6-8 minutes.
    Add in the soy sauce, fish sauce, vinegar, sesame oil and honey. Cook, stirring, until the liquid is reduced and coats the chicken, about 2-3 minutes.
    Remove from heat. Taste and adjust the chicken for seasoning with salt and pepper.
  • Layer and Bake the Nachos: Arrange all the chips onto one baking sheet.
    Spoon the cooked chicken mixture over the chips. Then, top with both cheeses, the red onions and the sliced jalapeño peppers.
    Transfer the wonton nachos to the oven on the center rack and bake until the cheese is melted and bubbling, about 10 minutes.
  • Meanwhile, Make the Asian Peanut Sauce: Add all the ingredients for the peanut sauce to a small bowl. Whisk until smooth. Taste and adjust for seasoning with honey, sriracha or vinegar. If you like a thinner consistency, add a bit of water. Set the peanut sauce aside until ready to use. (SEE NOTES)
  • Garnish and Serve Wonton Nachos: Remove the nachos from the oven and place the baking sheet on a wire rack. Sprinkle your favorite toppings, like avocado, shredded carrots, fresh herbs, and sesame seeds over the top and then drizzle with the peanut sauce. Enjoy immediately!

Video

Notes

  • Jalapeños: If you don’t like a lot of spicy heat, remove and discard the seeds and ribs from the jalapeno peppers.
  • Chicken: While I used ground chicken for my nachos, you can absolutely substitute ground turkey, pork or beef if you would like. Or take a short cut, use rotisserie chicken and skip the sautéing step entirely.
  • Wonton wrappers can be found in the refrigerated section of most grocery stores.  Wonton wrappers and egg roll wrappers are basically the same the same thing (both are an egg-noodle dough), however they vary in size.  Wonton wrappers are significantly smaller than egg roll wrappers.  If you can only find egg roll wrappers, you can substitute those, just make sure you cut the wrappers into quarters instead of in half.
  • When baking your wonton wrappers, be very careful!  They can go from golden brown and delicious to dark and burnt pretty quickly. I baked mine for 8 minutes (rotating the pans from the top to middle position halfway through), and they were perfect, but every oven is different!
  • Regular Chips: If you want to save time, you can make these chicken nachos with regular, thick tortilla chips.  If using tortilla chips, arrange the nachos in TWO layers like so – chips, half the chicken, half the cheeses, half the red onions, half the jalapenos and REPEAT.  Bake time will be the same. 
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 271kcal    Carbohydrates: 24g    Protein: 19g    Fat: 11g    Saturated Fat: 3g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 4g    Trans Fat: 0.1g    Cholesterol: 68mg    Sodium: 792mg    Potassium: 511mg    Fiber: 1g    Sugar: 5g    Vitamin A: 14IU    Vitamin C: 3mg    Calcium: 31mg    Iron: 2mg
Course: Appetizer
Cuisine: Asian

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