Applebee’s Chicken Wonton Tacos

Some dishes from your favorite restaurants leave such a lasting impression that you find yourself craving them long after the meal is over. Applebee’s Chicken Wonton Tacos are exactly that kind of dish. Crispy, golden wonton shells filled with sweet and savory Asian-style chicken, topped with crunchy slaw and drizzled with a zesty dressing — each bite is a blend of textures and flavors that feels both fresh and indulgent.

These mini tacos are a perfect example of fusion done right: a combination of Asian-inspired ingredients served in a playful, taco-style presentation. Originally created as an appetizer, they’ve since become a must-order item — the kind of thing you “just want one more of,” even after you’re full.

Why You’ll Love This Recipe:

• Recreates a beloved restaurant appetizer at home
• Crispy, flavorful, and packed with fresh ingredients
• Fun to serve for gatherings, parties, or weeknight dinners
• Easily customizable with your favorite toppings or sauces

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INGREDIENTS YOU’LL NEED:

For the Chicken:

• 1 lb boneless, skinless chicken breasts, finely diced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
• Pinch of red pepper flakes (optional)

For the Slaw:

• 1 ½ cups shredded cabbage (or coleslaw mix)
• ¼ cup shredded carrots
• 2 tablespoons green onions, finely sliced
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 tablespoon mayonnaise
• ½ teaspoon sesame oil
• Salt and pepper, to taste

For the Wonton Shells:

• 12 square wonton wrappers
• Cooking spray or vegetable oil for brushing

Optional Toppings:

• Sweet chili sauce
• Extra green onions
• Sesame seeds
• Lime wedges

How to Make Applebee’s Chicken Wonton Tacos

These tacos come together in three main parts — crispy wonton shells, sticky-sweet chicken, and fresh slaw. Assemble them right before serving for maximum crunch and flavor.

Step-by-Step Instructions:

Step 1: Make the slaw
In a medium bowl, combine the shredded cabbage, carrots, and green onions. In a small bowl, whisk together the rice vinegar, sugar, mayonnaise, sesame oil, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Chill in the fridge while you prepare the rest.

Step 2: Prepare the wonton shells
Preheat your oven to 375°F (190°C). Lightly spray or brush a muffin tin with oil. Gently press a wonton wrapper into each muffin cup, folding the edges slightly to create a taco shape. Bake for 6–8 minutes, or until golden brown and crispy. Keep an eye on them — they brown quickly! Let them cool in the tin to hold their shape.

Step 3: Cook the chicken
Heat a skillet over medium-high heat with a drizzle of sesame oil. Add the diced chicken and cook until lightly browned and cooked through. Reduce heat to medium and add soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes if using. Stir well and cook for 2–3 more minutes until the sauce thickens and glazes the chicken.

Step 4: Assemble the tacos
Fill each wonton shell with a spoonful of the warm chicken mixture. Top with a generous pinch of the chilled slaw. Drizzle with sweet chili sauce and garnish with green onions or sesame seeds if desired.

Serve immediately — these are best when the shells are still crisp and the filling is warm.

Helpful Tips:

• Dice the chicken small for even cooking and easier assembly.
• Make shells in advance and store in an airtight container — just don’t fill until serving time.
• Adjust sweetness or spice in the chicken glaze to your preference.
• Use an air fryer to crisp the wonton shells in batches at 350°F for 4–5 minutes.

Details:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 mini tacos
• Category: Appetizer or Main
• Method: Baking, Sautéing
• Cuisine: Asian Fusion
• Diet: Halal

Notes:

For a vegetarian version, swap chicken for diced tofu or mushrooms. You can also use shredded rotisserie chicken tossed in the sauce for a quick shortcut.

Nutritional Information:

(Per taco – approximate)
Calories: 130
Protein: 9g
Carbohydrates: 10g
Fat: 6g
Sugar: 3g
Sodium: 300mg
Fiber: 1g

Frequently Asked Questions:

Can I use ground chicken instead of diced chicken?
Yes, ground chicken works just as well and is easier to cook. Simply brown it in the skillet before adding the sauce.

What if I can’t find wonton wrappers?
Egg roll wrappers cut into quarters work well. You can also use mini taco shells, though you’ll miss the signature crispiness.

Can I make this ahead of time?
You can prep the chicken and slaw in advance and store separately. Assemble the tacos just before serving to keep the shells crisp.

Storage Instructions:

Store leftover chicken and slaw in separate airtight containers in the fridge for up to 3 days. The wonton shells can be kept in a sealed container at room temperature for 1–2 days. Re-crisp in the oven for a few minutes if needed.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fun, crispy, and flavor-packed bites:

• Chipotle Pineapple Chicken Tacos
• Smash Chicken Caesar Tacos
• Baked Chicken Tacos
• Amazing Crispy Baked Ranch Chicken

Conclusion:

Applebee’s Chicken Wonton Tacos are proof that takeout-style meals can be just as satisfying — and even more fun — to make at home. With their crispy shells, flavorful chicken filling, and cool, crunchy slaw, these little tacos pack a ton of flavor into every bite. Whether you’re cooking for family, hosting friends, or treating yourself to something special, this recipe brings restaurant flair straight to your table