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Applebee’s Chicken Wonton Tacos

Delicious Applebee’s Chicken Wonton Tacos Made at Home

Crispy wonton shells filled with savory goodness—who can resist Applebee’s Chicken Wonton Tacos?
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 lbs chicken breasts Feel free to swap in ground chicken for quicker cooking.
  • 2 tbsp hoisin sauce Adds sweetness and depth; teriyaki sauce is a milder substitute.
  • 1 tbsp sesame oil Enhances flavor; vegetable oil can also be used for frying.
  • 1 tbsp soy sauce Contributes saltiness and umami; tamari works as a gluten-free option.
  • 2 cloves garlic, minced Provides aromatic flavor; fresh garlic packs the most punch.
  • 1 tsp fresh ginger, minced Adds zest and warmth; optional if you don’t have any handy.
For the Slaw
  • 1 bag coleslaw mix Approximately 14 oz; brings crunch and freshness.
  • 4 pieces green onions, thinly sliced Adds color and a mild onion flavor.
  • 1 tbsp sesame oil Used for flavoring the slaw mix.
  • 1 tbsp rice vinegar Balances acidity; apple cider vinegar is a suitable swap.
  • 1 tbsp soy sauce Deepens the flavor of the slaw.
  • 1 tbsp honey Sweetens the slaw; maple syrup is a flavorful substitute.
For the Tacos
  • 16 pieces wonton wrappers Forms the crunchy taco shell; gluten-free wrappers are available if needed.
  • sweet chili sauce For drizzling; adds a delightful sweet and spicy kick.
  • chopped cilantro For garnish; brings a fresh taste and bright color.
  • sesame seeds For garnish and extra crunch.

Equipment

  • Oven
  • Skillet
  • Muffin Tin
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Start by preheating your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray.
  2. Gently drape the wonton wrappers over the inverted muffin cups in the tin and press them into shape. Bake for 5-7 minutes until golden brown.
  3. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Dice the chicken breasts into bite-sized pieces and add them to the skillet.
  4. Stir in the hoisin sauce, soy sauce, minced garlic, and ginger to the cooked chicken. Sauté for additional 2-3 minutes.
  5. In a mixing bowl, combine the coleslaw mix, green onions, remaining sesame oil, rice vinegar, soy sauce, and honey. Toss until well-coated.
  6. Remove the wonton shells from the oven and fill each with the warm chicken. Top with the fresh slaw mix and drizzle with sweet chili sauce.
  7. Serve immediately and garnish with cilantro and sesame seeds.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg

Notes

Fill the wonton shells just before serving to maintain their crunchy texture. For an extra kick, mix sriracha into the chicken filling or drizzle it on top.

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