If there is one appetizer that people consistently crave from restaurant menus, it is undeniably Applebee’s Chicken Wonton Tacos. There is something absolutely magical about the combination of crispy, golden-baked wonton shells stuffed to the brim with sticky, savory-sweet Asian chicken and topped with a bright, crunchy sesame slaw. It hits every single flavor and texture profile you could possibly want: sweet, salty, tangy, crispy, and savory.
But what if I told you that you don’t need to leave your house or pay restaurant prices to enjoy them? Making these copycat chicken wonton tacos at home is surprisingly quick and simple. In fact, this recipe takes only about 30 minutes from start to finish. Whether you’re hosting a fun weekend gathering, looking for a unique weeknight dinner, or planning a delicious spread that includes cozy dishes like our Cheddar Bay Hamburger Casserole, these little hand-held bites are guaranteed to steal the show.
Why You Need to Make These At Home
Making restaurant favorites in your own kitchen comes with so many benefits. Here is why you’ll fall in love with this easy recipe:
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Budget-Friendly: Feeding a family at a restaurant can add up quickly. By buying the ingredients yourself, you can make a massive batch of 16 tacos for a fraction of the cost of eating out.
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Healthier Twist: We bake the wonton wrappers instead of deep-frying them! You get all of that satisfying crunch without the heavy, greasy feeling.
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Incredibly Fast: From prepping the slaw to cooking the chicken, you’ll be ready to eat in half an hour. It’s the perfect quick meal to pair with a sweet, make-ahead dessert like this refreshing Walking Strawberry Pretzel Salad.
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Customizable Flavor: Love things extra spicy? Add sriracha! Want a milder flavor? Swap the hoisin for a sweet teriyaki glaze. You have total control over the seasoning.
Ingredients You’ll Need
To recreate the magic of Applebee’s, we need to build three components: the sticky chicken filling, the tangy sesame slaw, and the crispy wonton shells. Here is exactly what you need.
For the Sticky Chicken:
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Chicken Breasts (2): Finely diced. You want small, bite-sized pieces so they fit perfectly inside the small wonton shells. You could also use ground chicken for an even faster prep time!
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Hoisin Sauce (2 tbsp): This thick, fragrant sauce is the backbone of the sweet and savory glaze.
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Sesame Oil (1 tbsp): Adds a deep, nutty, authentic flavor to the chicken.
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Soy Sauce (1 tbsp): For that essential salty, umami kick.
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Garlic & Ginger: 2 cloves of minced garlic and 1 teaspoon of fresh minced ginger. These aromatics are non-negotiable for the best flavor!
For the Crunchy Asian Slaw:
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Coleslaw Mix (1 bag): Using pre-shredded cabbage and carrots saves so much time.
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Green Onions (4): Thinly sliced to add a mild, fresh onion flavor.
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Sesame Oil (1 tbsp) & Rice Vinegar (1 tbsp): The base of our bright, acidic slaw dressing.
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Soy Sauce (1 tbsp) & Honey (1 tbsp): Balances the tang of the vinegar with a touch of sweetness and salt.
For Assembly & Serving:
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Wonton Wrappers (16): You can find these square wrappers in the refrigerated produce section of most grocery stores.
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Garnishes: Sweet chili sauce for drizzling, chopped fresh cilantro, and toasted sesame seeds.
Planning a massive game day menu? Serve these crispy wonton tacos alongside a hearty, cheesy Cheddar Bay Hamburger Casserole to keep everyone full and happy!
Step-by-Step Instructions
Don’t let the different components intimidate you. This recipe flows effortlessly, especially if you prep your ingredients before you start cooking.
1. Bake the Crispy Wonton Shells The secret to getting the perfect taco shape without a deep fryer is your trusty muffin tin! Preheat your oven to 375°F. Flip a standard muffin tin upside down and lightly coat the back of it with non-stick cooking spray. Carefully drape one square wonton wrapper over the space between the inverted muffin cups so it folds down into a natural taco shell shape. Bake them for 5 to 7 minutes. Watch them closely, as they can go from golden brown to burnt in a matter of seconds! Let them cool slightly before removing them.
2. Make the Tangy Slaw While the shells are baking, mix up your slaw. In a medium mixing bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey. Add the bag of dry coleslaw mix and the sliced green onions. Toss everything together until the cabbage is beautifully coated in the dressing. Set this aside in the fridge so the flavors can meld and the vegetables stay crisp.
3. Cook the Sticky Chicken Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add your finely diced chicken breasts and sauté for 3 to 4 minutes, until the chicken is cooked through and no longer pink. Reduce the heat slightly and stir in the hoisin sauce, soy sauce, minced garlic, and fresh ginger. Let the sauce bubble and reduce for about 2 to 3 minutes. The chicken should become beautifully glossy, sticky, and fragrant.
4. Assemble and Enjoy! Now for the fun part! Take your baked wonton shells and add a generous spoonful of the warm sticky chicken into the bottom of each one. Top the chicken with a heap of the cold, crunchy slaw. Drizzle the top with sweet chili sauce, and finish with a sprinkle of fresh cilantro and sesame seeds. Serve immediately so the shells stay perfectly crisp!
Copycat Applebee's Chicken Wonton Tacos
Ingredients
- 2 chicken breasts finely diced
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil plus more for cooking
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 bag coleslaw mix
- 4 green onions thinly sliced
- 1 tablespoon sesame oil for slaw
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce for slaw
- 1 tablespoon honey
- 16 wonton wrappers square
- sweet chili sauce for drizzling
- fresh cilantro chopped, for garnish
- sesame seeds for garnish
Instructions
- Preheat oven to 375°F (190°C). Spray the back of a muffin tin and drape wonton wrappers over the inverted cups to form taco shells. Bake for 5-7 minutes until golden and crisp.
- In a bowl, whisk sesame oil, rice vinegar, soy sauce, and honey. Toss with coleslaw mix and sliced green onions until coated.
- Heat sesame oil in a skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 3-4 minutes.
- Reduce heat slightly and stir in hoisin sauce, soy sauce, garlic, and ginger. Cook 2-3 minutes until the chicken is glazed.
- Fill each wonton shell with chicken and top with slaw.
- Drizzle with sweet chili sauce and garnish with cilantro and sesame seeds. Serve immediately.
Notes
Pro Tips for the Best Wonton Tacos
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Fill Just Before Serving: Wonton wrappers are very delicate. If you fill them too early, the moisture from the hot chicken and the dressed slaw will make the bottoms incredibly soggy. Assemble them right as you hand them out to your family or guests!
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Storing Leftovers: If you have leftovers, do not store assembled tacos. Keep the sticky chicken, the slaw, and the baked wonton shells in separate airtight containers. The chicken and slaw will last up to 3 days in the fridge. You can quickly re-crisp the shells in the oven for a few minutes.
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Round Out Your Party Menu: These appetizers pair amazingly well with other fun, casual foods. Follow them up with a stunning, colorful Patriotic Poke Cake for a kids’ party, pack up some individual sweet treats in bags like this clever Walking Strawberry Pretzel Salad.