Applebee’s Chicken Wonton Tacos Recipe

Applebee’s Chicken Wonton Tacos are a fun appetizer-style meal made with crispy wonton shells, flavorful diced chicken, crunchy coleslaw, and a sweet chili finishing sauce. The combination of savory chicken, tangy slaw, and crisp wonton wrappers gives every bite a mix of textures and contrasting flavors.

This copycat-style recipe is surprisingly straightforward to make at home. The chicken is marinated with hoisin sauce, sesame oil, soy sauce, garlic, and fresh ginger before being cooked until tender and flavorful. The slaw is tossed with a simple sesame-soy dressing that adds just enough acidity and sweetness to balance the chicken.

Instead of deep-frying the wonton wrappers, you can shape and bake them in the oven until crisp. This makes the recipe easier to manage at home while still giving you the crunchy shells that make these chicken wonton tacos so recognizable.

Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 16 wonton tacos
• Difficulty: Easy
• Cuisine: Asian-American
• Course: Appetizer

Ingredients

For the Chicken

• 2 chicken breasts, finely diced
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger

For the Slaw

• 1 bag coleslaw mix
• 4 green onions, thinly sliced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey

For the Wonton Tacos

• 16 wonton wrappers
• Sweet chili sauce, for serving
• Chopped cilantro, for serving
• Sesame seeds, for serving

How to Make Applebee’s Chicken Wonton Tacos

1. Marinate the chicken

Place the finely diced chicken breasts in a medium bowl.

Add the hoisin sauce, sesame oil, soy sauce, minced garlic, and fresh ginger.

Stir well until all of the chicken is evenly coated.

Let the chicken marinate for at least 10–15 minutes while you prepare the slaw and wonton shells. If you have more time, you can refrigerate it for up to a few hours.

Because the chicken is finely diced, it doesn’t need a long marinade to pick up plenty of flavor.

2. Prepare the slaw

Add the coleslaw mix and sliced green onions to a large bowl.

In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey.

Pour the dressing over the cabbage mixture.

Toss thoroughly until the vegetables are evenly coated.

Let the slaw sit in the refrigerator while you prepare the rest of the recipe. This gives the cabbage a little time to absorb the dressing while keeping some of its crunch.

3. Preheat the oven

Preheat your oven to 375°F (190°C).

Lightly grease a standard muffin tin with cooking spray or a small amount of oil.

The muffin tin helps shape the wonton wrappers into small taco shells as they bake.

4. Shape the wonton wrappers

Gently press one wonton wrapper into each muffin cup.

Allow the wrapper to form a taco-like shape with the center dipping down and the corners extending upward.

You don’t need to make every shell perfectly symmetrical. The important thing is to create enough space in the center for the chicken and slaw.

If the wrappers seem stiff or dry, handle them gently because they can tear.

5. Bake the wonton shells

Place the muffin tin in the preheated oven.

Bake for approximately 5–7 minutes, watching closely.

The wrappers should become crisp and lightly golden around the edges.

Remove them from the oven and allow them to cool for a minute or two before carefully lifting them from the muffin tin.

Wonton wrappers can go from lightly golden to overly browned quickly, so keep an eye on them during the final minutes.

6. Cook the chicken

While the wonton shells bake, heat a large skillet over medium-high heat.

Add the marinated chicken and spread it into an even layer.

Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

Because the chicken is finely diced, it should cook relatively quickly.

For food safety, chicken should reach an internal temperature of 165°F (74°C).

Remove the skillet from the heat once the chicken is cooked.

7. Assemble the tacos

Once the wonton shells are crisp and the chicken is cooked, it’s time to assemble.

Spoon a small amount of the cooked chicken into each wonton shell.

Top with a generous spoonful of the dressed coleslaw.

Try not to overfill the shells. Keeping the filling slightly below the top makes the tacos easier to pick up and eat.

8. Add the finishing touches

Drizzle each taco with sweet chili sauce.

Sprinkle with sesame seeds and chopped cilantro.

Add a few extra sliced green onions if desired.

Serve immediately while the wonton shells are still crisp.

Recipe Tips for Success

Dice the chicken finely. Small pieces cook quickly and fit naturally inside the narrow wonton shells.

Don’t over-marinate the chicken. The combination of soy sauce and other flavorful ingredients works quickly with finely diced chicken.

Keep the slaw crunchy. Toss the dressing with the cabbage shortly before serving if you prefer a firmer texture.

Watch the wonton wrappers closely. They only need a few minutes to become crisp, and they can brown quickly.

Grease the muffin tin lightly. This helps make it easier to remove the baked shells without breaking them.

Don’t overfill the tacos. Too much chicken and slaw can make the delicate wonton shells difficult to handle.

Serve soon after assembling. The moisture from the chicken and slaw will gradually soften the crispy wonton shells.

Use a thermometer for the chicken. The thickest pieces should reach 165°F (74°C) for safe consumption.

Ingredient Substitutions

Chicken breasts

Boneless, skinless chicken thighs can be used instead. They tend to be slightly juicier and have a richer flavor.

Hoisin sauce

Hoisin sauce provides a sweet, savory depth to the chicken. If you don’t have it, you can use a small amount of teriyaki sauce, although the flavor will be different.

Sesame oil

Toasted sesame oil gives the strongest sesame flavor. If unavailable, a neutral cooking oil can be used for cooking the chicken, although you’ll lose some of the characteristic flavor.

Coleslaw mix

A bagged coleslaw mix is convenient, but you can make your own with shredded green cabbage, red cabbage, and carrots.

Rice vinegar

Apple cider vinegar or white vinegar can be substituted, although rice vinegar has a milder flavor.

Honey

Honey can be replaced with brown sugar or maple syrup. Adjust the amount according to taste.

Wonton wrappers

Wonton wrappers are the best choice for the characteristic crispy taco shells. If you can’t find them, small egg-roll wrappers can sometimes be cut into smaller pieces, though the texture and shape will differ.

Applebee’s Chicken Wonton Tacos Variations

Spicy Chicken Wonton Tacos

Add red pepper flakes, sriracha, or a little chili garlic sauce to the chicken marinade. Finish with extra sweet chili sauce for a stronger sweet-and-spicy flavor.

Teriyaki Chicken Wonton Tacos

Replace the hoisin-based marinade with teriyaki sauce and add a little fresh ginger and garlic.

Shrimp Wonton Tacos

Replace the chicken with small diced shrimp. Shrimp cooks very quickly, so watch it closely and remove it from the skillet as soon as it becomes opaque and cooked through.

Vegetarian Wonton Tacos

Skip the chicken and fill the shells with sautéed mushrooms, shredded carrots, bell peppers, cabbage, or crispy tofu.

Extra-Crunchy Slaw Tacos

Add thinly sliced carrots, cucumber, or a handful of toasted sesame seeds to the slaw for additional texture.

Creamy Slaw Wonton Tacos

For a creamier variation, add a small amount of mayonnaise to the slaw dressing. Keep the dressing relatively light so the wonton shells don’t become soggy too quickly.

Storage and Reheating

Refrigerator

For the best texture, store the components separately rather than storing the assembled tacos.

Place the cooked chicken in an airtight container and refrigerate for up to 3–4 days.

Store the prepared slaw separately and use it within about 2–3 days for the best texture.

Wonton Shells

Store completely cooled wonton shells in an airtight container at room temperature for a short period.

If they lose some crispness, place them in a 350°F (175°C) oven for a few minutes to refresh them.

Reheating the Chicken

Warm the chicken in a skillet over medium-low heat with a small splash of water or broth.

You can also microwave it in short intervals until heated through.

Assembled Tacos

Avoid storing fully assembled tacos whenever possible. The dressing and chicken juices will soften the wonton shells.

Instead, keep the chicken, slaw, and shells separate and assemble individual tacos just before serving.

Freezing

The cooked chicken can be frozen in an airtight freezer-safe container for about 2–3 months.

Wonton shells are best made fresh because their crisp texture can suffer after freezing and thawing.

Serving Suggestions

These chicken wonton tacos work particularly well as an appetizer, party snack, or light dinner.

Serve them alongside:

• Fried rice
• Vegetable stir-fry
• Asian cucumber salad
• Edamame
• Spring rolls
• Steamed broccoli
• Vegetable lo mein
• Asian-style slaw
• Steamed rice

For a party, arrange the wonton tacos on a large platter and provide extra sweet chili sauce on the side.

You can also set out chopped cilantro, sliced green onions, sesame seeds, and additional sauce so everyone can customize their tacos.

Nutrition Information

The following is an estimated nutrition breakdown based on 16 tacos and the listed ingredients. Actual values will vary depending on the brands of wonton wrappers, sauces, chicken, and coleslaw mix used.

• Calories: ~155 kcal
• Protein: ~9 g
• Carbohydrates: ~15 g
• Fat: ~6 g
• Saturated Fat: ~1 g
• Fiber: ~1 g
• Sugar: ~5 g
• Sodium: ~450 mg

The sweet chili sauce used for serving is included only as a general estimate, so the actual nutrition values can vary depending on how much is added.

Frequently Asked Questions

Are Applebee’s Chicken Wonton Tacos deep-fried?

This homemade version uses baked wonton wrappers shaped in a muffin tin. Baking makes the shells crisp without requiring a deep fryer.

Can I make Chicken Wonton Tacos ahead of time?

Yes, but keep the components separate. Cook the chicken and prepare the slaw ahead of time, then bake the wonton shells and assemble shortly before serving.

Why did my wonton shells become soggy?

Moisture from the chicken, slaw, and sauces can soften the delicate wonton wrappers. For the crispiest result, assemble the tacos immediately before serving.

Can I use ground chicken instead of diced chicken?

Yes. Ground chicken can be cooked with the same hoisin, soy sauce, garlic, ginger, and sesame oil mixture. Break it into small pieces as it cooks.

Can I make these tacos spicy?

Absolutely. Add red pepper flakes, sriracha, chili garlic sauce, or sliced jalapeños to the chicken or topping.

How do I keep wonton wrappers from breaking?

Handle them gently and avoid pressing them too firmly into the muffin tin. Lightly greasing the tin also helps with removal after baking.

Can I use homemade coleslaw?

Yes. A mixture of shredded cabbage and carrots works very well. Keep the vegetables relatively thinly sliced so they fit easily inside the small wonton shells.

What sauce goes with Chicken Wonton Tacos?

Sweet chili sauce is an excellent finishing sauce for these tacos. It provides sweetness and mild heat that complements the savory chicken and tangy slaw.

Final Thoughts

Applebee’s Chicken Wonton Tacos are a fun combination of crispy wonton shells, savory ginger-garlic chicken, crunchy sesame slaw, and sweet chili sauce. The individual components are simple to prepare, and most can be made ahead of time.

The biggest trick is timing. Keep the wonton shells crisp, avoid overfilling them, and assemble the tacos shortly before serving. That way, you get the contrast between the crunchy shell and the juicy chicken and fresh slaw.

For a casual dinner, appetizer spread, or party snack, these chicken wonton tacos are easy to customize with extra heat, fresh herbs, or additional crunchy vegetables.

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