Applebee’s Chicken Wonton Tacos hit that perfect spot between crispy, savory, and fresh. These golden wonton shells stuffed with hoisin chicken and crunchy slaw are the kind of appetizer that disappears from the plate before you even sit down. If you have ever ordered these at the restaurant and thought “I need to figure out how to make these at home,” you are in the right place.
I made these on a Friday night when I had two chicken breasts in the fridge and a bag of coleslaw mix I needed to use up. My kids called them “the crunchy tacos” and asked for them again the very next week. That is all I needed to hear. Applebee’s Chicken Wonton Tacos are now a regular on our dinner rotation, and I promise they are way easier than they look. You are in for a treat!
Table of Contents
Ingredients for Applebee’s Chicken Wonton Tacos
These ingredients are simple, easy to find at any grocery store, and work together to create that bold, restaurant-quality flavor you love. I always keep hoisin sauce and sesame oil stocked in my pantry because they are the backbone of so many great Asian-inspired chicken dishes.
Chicken Filling:
- 2 chicken breasts, finely diced – I recommend cutting the chicken into very small pieces so every bite gets coated in that savory sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil – My preference is toasted sesame oil for the richest, nuttiest flavor
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced – In my experience, fresh ginger makes a noticeable difference here, so skip the dried if you can
Asian Slaw:
- 1 bag coleslaw mix (14 oz), about 4 cups
- 4 green onions, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey – I usually use raw honey for a slightly richer, more complex sweetness
Wonton Shells and Toppings:
- 16 wonton wrappers
- Cooking spray or olive oil, for baking
- Sweet chili sauce, to serve
- Chopped cilantro, to serve
- Sesame seeds, to serve
Step-by-Step Instructions
I recommend prepping all your components before you start cooking. In my experience, having the slaw mixed and the chicken diced ahead of time makes everything flow smoothly and helps you get these on the table in 30 minutes flat.
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray. You will need to work in batches if you only have one tin, since the recipe makes 16 shells.
Step 2: Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the finely diced chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned on the outside.
Step 3: Stir in the hoisin sauce, soy sauce, minced garlic, and fresh ginger. Cook for another 4 to 5 minutes until the chicken is fully cooked through and the sauce clings to every piece. The filling should smell deeply savory and look glossy. Set aside off the heat.
Step 4: In a large mixing bowl, combine the coleslaw mix, sliced green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss well until everything is fully coated. Taste and adjust honey or vinegar to your liking. Set aside.
Step 5: Press one wonton wrapper into each greased muffin cup, shaping it into a small taco cup. Spray lightly with cooking oil. Bake for 8 to 10 minutes until golden and crisp. Watch them closely after the 7-minute mark as they can brown quickly.
Step 6: Let the wonton shells cool for 2 minutes in the tin before removing them. Then fill each shell with a spoonful of the warm chicken mixture and top with a generous amount of Asian slaw. Drizzle with sweet chili sauce and finish with chopped cilantro and sesame seeds. Serve immediately for the best crunch.
Perfect Pairings for Applebee’s Chicken Wonton Tacos
These tacos shine as a starter, a casual dinner, or a party appetizer. A few simple sides can round them out into a satisfying full meal.
Sweet Chili Chicken: If you love the sweet chili drizzle on these tacos, this sweet chili chicken recipe makes a great main dish alongside them. The sauce flavors complement each other perfectly.
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Egg Roll in a Bowl: This low-carb Asian-inspired side brings the same savory, umami-rich flavor profile and adds a warm, filling element to balance the crispy tacos.
Crispy Chinese Honey Garlic Chicken: Serve these alongside as a protein-forward main. The honey garlic sauce is bold enough to stand up to the hoisin-seasoned wonton tacos without competing.
Chinese Style Mango Chicken Stir Fry: The fruity brightness of this mango stir fry cuts right through the rich savory filling and makes a colorful, fresh pairing on any dinner table.
Thai Chicken Wrap with Crunchy Asian Slaw: If you have leftover slaw from this recipe, this wrap is a fantastic way to use it up the next day while staying on theme.
Steamed Jasmine Rice: A simple bowl of jasmine rice is the easiest way to stretch these tacos into a complete meal, especially when feeding a hungrier crowd.
Keeping and Serving Your Wonton Tacos
Store the chicken filling and the Asian slaw separately in airtight containers in the refrigerator for up to 3 days. Keep the baked wonton shells at room temperature in a container lined with a paper towel to prevent any moisture from making them soft.
To reheat, warm the chicken filling in a skillet over medium heat for 2 to 3 minutes, or microwave for about 60 to 90 seconds. Re-crisp the wonton shells in the oven at 350°F for 3 to 5 minutes right before serving. Pro tip: always fill the shells at the last minute so they stay crunchy from the first bite to the last.
The chicken filling also works great stuffed into lettuce cups or served over rice if you run out of wonton wrappers. It is a flexible recipe that adapts well to whatever you have on hand.
Frequently Asked Questions
Can I make these ahead of time for a party?
Yes! Prep the chicken filling and slaw up to 24 hours in advance and store them separately in the fridge. Bake the wonton shells the day of your event and fill them just before serving for the best texture.
Can I use a different protein instead of chicken?
Absolutely. Ground chicken, shrimp, or even finely diced tofu all work well with the hoisin and sesame oil base. Just adjust the cook time accordingly and make sure the protein is fully cooked before filling the shells.
Why are my wonton shells burning before they turn golden?
Oven temperatures vary, and wonton wrappers are thin. Start checking at the 7-minute mark and pull them as soon as they turn light golden. If your oven runs hot, try reducing the temperature to 350°F and adding 2 to 3 extra minutes.
Conclusion
Applebee’s Chicken Wonton Tacos are the kind of recipe that looks like you spent hours in the kitchen but comes together in just 30 minutes. They are crunchy, savory, fresh, and completely addictive. Whether you are feeding a hungry family on a weeknight or putting together a crowd-pleasing party spread, this recipe always delivers. Give them a try and see how fast they disappear!
Applebee’s Chicken Wonton Tacos
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray. If you only have one tin, plan to bake the wonton shells in two batches.
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the finely diced chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
- Stir in the hoisin sauce, soy sauce, minced garlic, and fresh ginger. Cook for another 4 to 5 minutes until the chicken is fully cooked through and the sauce is glossy and clinging to each piece. Remove from heat.
- In a large mixing bowl, combine the coleslaw mix, sliced green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss well until fully coated. Taste and adjust honey or rice vinegar as needed. Set aside.
- Press one wonton wrapper into each greased muffin cup, shaping it into a small taco cup. Lightly spray with cooking oil. Bake for 8 to 10 minutes until golden and crisp. Start checking at the 7-minute mark as they can brown quickly.
- Let the wonton shells cool in the tin for 2 minutes before removing. Fill each shell with a spoonful of warm chicken mixture and top with Asian slaw. Drizzle with sweet chili sauce and garnish with chopped cilantro and sesame seeds. Serve immediately.
