If you’ve ever craved the sweet, tangy, and perfectly crispy Applebee’s Chicken Wonton Tacos, now you can make them at home without leaving your kitchen. These handheld tacos are a crowd-pleaser, bursting with savory chicken, crunchy slaw, and a drizzle of sweet chili sauce. Perfect for weeknight dinners, parties, or just treating yourself, this recipe brings restaurant flavors straight to your table in under 30 minutes.
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Ingredients
For the Chicken:
- 2 chicken breasts, finely diced
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
For the Slaw:
- 1 bag coleslaw mix
- 4 green onions, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
For Assembly:
- 16 wonton wrappers
- Sweet chili sauce, for drizzling
- Chopped cilantro, for garnish
- Sesame seeds, for garnish
Instructions For Applebee’s Chicken Wonton Tacos
1. Prepare the Wonton Shells
- Preheat the oven to 375°F (190°C).
- Lightly spray the back of a muffin tin with cooking spray.
- Drape each wonton wrapper over an inverted muffin cup to form a taco shell.
- Bake for 5–7 minutes until golden and crisp. Watch closely to avoid burning.
2. Cook the Chicken
- Heat 1 tbsp sesame oil in a skillet over medium-high heat.
- Add the diced chicken and cook for 3–4 minutes until no longer pink.
- Stir in hoisin sauce, soy sauce, garlic, and ginger. Cook 2–3 more minutes until the chicken is sticky and glazed.
3. Prepare the Slaw
- In a medium bowl, combine coleslaw mix, green onions, sesame oil, rice vinegar, soy sauce, and honey.
- Toss until evenly coated and crisp.
4. Assemble the Tacos
- Spoon the glazed chicken into each crispy wonton shell.
- Top with a generous portion of slaw.
- Drizzle with sweet chili sauce and sprinkle with chopped cilantro and sesame seeds.
- Serve immediately to maintain maximum crunch.
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Pro Tips
- Double the recipe for parties or gatherings—it disappears fast!
- Keep shells crisp by filling just before serving.
- Swap hoisin sauce for teriyaki if you prefer a milder flavor.
- Add sriracha for a spicy kick.
Why This Recipe Works
- Quick & Easy: Ready in just 30 minutes, perfect for busy nights.
- Crispy & Flavorful: Crunchy wonton shells paired with sticky, savory chicken.
- Customizable: Adjust sauces, spice level, or toppings to suit your taste.
Substitutions & Variations
- Use ground chicken for a faster cooking option.
- Swap wonton wrappers with gluten-free alternatives for dietary needs.
- Add shredded carrots or bell peppers to the slaw for extra crunch.
Make-Ahead, Storage & Reheating Guide
- Store chicken and slaw separately in airtight containers in the fridge for up to 3 days.
- Re-crisp wonton shells in a preheated oven at 350°F (175°C) for 2–3 minutes before assembling.
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Serving Ideas For Applebee’s Chicken Wonton Tacos
- Serve with extra sweet chili sauce on the side for dipping.
- Pair with a light Asian-inspired salad or fried rice for a complete meal.
- Great for party platters or Taco Tuesday nights.
Nutrition (Per Serving Estimate – 2 tacos)
- Calories: 310 kcal
- Protein: 18 g
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Sugar: 7 g
- Sodium: 560 mg
- Cholesterol: 45 mg
Frequently Asked Questions
Can I use ground chicken instead of diced chicken?
Yes! Ground chicken cooks faster and works well in this recipe.
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How do I store leftovers?
Keep chicken and slaw separate in the fridge for up to 3 days. Re-crisp shells in the oven before serving.
Can I make this gluten-free?
Absolutely! Use gluten-free wonton wrappers and substitute tamari for soy sauce.
These Applebee’s Chicken Wonton Tacos are crispy, flavorful, and incredibly easy to make at home. Perfect for parties, weeknight dinners, or just treating yourself, this recipe delivers that restaurant-quality taste without the wait.
Copycat Applebee’s Chicken Wonton Tacos
These Copycat Applebee’s Chicken Wonton Tacos feature crispy baked wonton shells filled with sticky hoisin-glazed chicken, crunchy sesame slaw, and a drizzle of sweet chili sauce—an easy, restaurant-style appetizer or main dish made at home.
Equipment
- muffin tin
- baking sheet
- skillet
- Mixing bowls
- Spatula
Ingredients
- 2 chicken breasts, finely diced
- 2 tbsp hoisin sauce
- 2 tbsp sesame oil, divided
- 2 tbsp soy sauce, divided
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 bag coleslaw mix
- 4 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp honey
- 16 wonton wrappers
- sweet chili sauce, for drizzling
- chopped cilantro, for garnish
- sesame seeds, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray the back of a muffin tin with cooking spray, drape wonton wrappers over inverted cups, and bake for 5–7 minutes until golden and crisp.
- Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3–4 minutes until no longer pink.
- Stir in hoisin sauce, 1 tablespoon soy sauce, garlic, and ginger. Cook for 2–3 minutes until the chicken is sticky and glazed.
- In a bowl, combine coleslaw mix, green onions, remaining sesame oil, remaining soy sauce, rice vinegar, and honey. Toss until evenly coated.
- Spoon the glazed chicken into each crispy wonton shell and top with slaw.
- Drizzle with sweet chili sauce, garnish with cilantro and sesame seeds, and serve immediately.
Notes
Assemble just before serving to keep the wonton shells crisp. Adjust sweetness or spice by adding more chili sauce or a touch of sriracha. Perfect for parties and meal prep when components are stored separately.
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