Applebee’s Chicken Wonton Tacos deliver crisp, golden wonton shells filled with sweet-salty glazed chicken and a bright, crunchy slaw. The result is a mix of textures — crisp shells, tender chicken, and tangy slaw — with an easy Asian-inspired flavor profile that feels both fun and familiar. This recipe is quick to make on a weeknight, and it scales easily for a party or game-day spread. Serve with extra sweet chili sauce for dipping or a squeeze of lime to lift the flavors. For a different chicken taco idea, try this similar handheld recipe: healthy crockpot chicken tacos.
Why You’ll Love This Applebee’s Chicken Wonton Tacos
- Crunchy homemade wonton taco shells ready in 5–7 minutes in the oven.
- Sweet-hoisin glazed chicken that stays juicy and full of flavor.
- Bright, honeyed coleslaw adds texture and balance to each bite.
- Hands-on assembly but fast cooking time — great for weeknights.
- Uses common pantry sauces (hoisin, soy, sesame oil) for bold flavor.
- Easy to scale up for parties or down for a small family dinner.
- Garnishes like cilantro and sesame seeds make it look restaurant-ready.
- Ready to serve immediately for peak crunch and texture.
What Is Applebee’s Chicken Wonton Tacos?
Applebee’s Chicken Wonton Tacos are small taco-style appetizers or mains that use baked wonton wrappers as shells. They are filled with diced chicken glazed in hoisin, soy, garlic, and ginger, then topped with a simple sesame-honey slaw. The taste is sweet, slightly savory, and mildly tangy from the rice vinegar and honey in the slaw. The shell gives a satisfying crackle, while the filling stays saucy and bright. This dish feels like casual comfort food with an Asian twist — perfect for a weeknight dinner, a party platter, or a fun family meal.
Ingredients for Applebee’s Chicken Wonton Tacos
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 minced fresh ginger
For the Slaw
- 1 bag coleslaw mix
- 4 green onions, thinly sliced
- 1 tbsp sesame oil (for slaw)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (for slaw)
- 1 tbsp honey
To Serve
- 16 wonton wrappers
- Sweet chili sauce, for serving
- Chopped cilantro, for garnish
- Sesame seeds, for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use boneless, skinless thighs instead of breasts for more fat and flavor (optional). Keep the same cook time but check for doneness.
- Wonton wrappers: Want lower carbs? Use lettuce cups instead, but this changes the crunch. For a sturdier shell, fry lightly instead of baking (optional).
- Hoisin sauce: If you don’t have hoisin, use a mix of 1 tbsp soy sauce + 1 tbsp honey + 1 tsp rice vinegar as a backup glaze.
- Sesame oil: Toasted sesame oil adds a strong nutty flavor. If you prefer milder taste, reduce to 1/2 tbsp or use neutral oil for cooking and keep sesame oil in the slaw only.
- Honey: Swap with maple syrup or agave for a vegan alternative (if using tofu instead of chicken).
- Soy sauce: For low-sodium needs, use low-sodium soy sauce in both the chicken and slaw.
- Slaw mix: You can shred your own cabbage and carrots if you prefer a fresher, crisper slaw.
Step-by-Step Instructions
Step 1 – Preheat and prep the 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 inverted muffin cups to form taco shells.
Visual cue: Each wrapper should sit snugly over the inverted cup with the edges slightly lifted.
Bake for 5–7 minutes until crisp and golden. Remove and let cool in the tin to keep the shape.
Step 2 – Cook the diced chicken
Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add the finely diced chicken and cook for 3–4 minutes, stirring, until no longer pink.
Pro cue: Cut chicken evenly so pieces cook at the same rate.
Step 3 – Glaze the chicken
Stir in 2 tbsp hoisin sauce, 1 tbsp soy sauce, minced garlic, and 1 tsp minced fresh ginger. Cook another 2–3 minutes, stirring, until the chicken is well coated and the sauce is slightly reduced and glossy.
Visual cue: The chicken should look glazed, not soupy; sauce should cling to pieces.
Step 4 – Make the slaw
In a bowl, mix the bagged coleslaw, thinly sliced green onions, 1 tbsp sesame oil (for slaw), 1 tbsp rice vinegar, 1 tbsp soy sauce (for slaw), and 1 tbsp honey until everything is lightly coated.
Pro cue: Toss gently to avoid bruising the cabbage; chill briefly if you like it cold.
Step 5 – Assemble the tacos
Fill each baked wonton shell with a spoonful of glazed chicken. Top with a small handful of slaw, a drizzle of sweet chili sauce, chopped cilantro, and a sprinkle of sesame seeds. Serve immediately for maximum crunch.
Pro Tips for Success
- Dry the chicken pieces well before cooking to get a quick sear and avoid steaming.
- Use a hot pan for the chicken, then lower heat slightly when adding sauces to prevent burning.
- For even shells, rotate the muffin tin halfway through baking if your oven runs hot.
- Make the slaw ahead but wait to dress it until 10–15 minutes before serving so it stays crisp.
- Keep assembled tacos cold on a tray as you work, but serve immediately — shells go soft if held too long.
- If you have extra sauce in the pan, simmer it down to thicken and coat the chicken better.
- Use kitchen scissors to trim extra wonton edges if they puff unevenly while baking.
Flavor Variations
- Optional Spicy: Add 1 tsp sriracha to the hoisin glaze or mix into the sweet chili sauce for more heat.
- Optional Sesame Crunch: Stir 1 tbsp toasted sesame seeds into the slaw for extra nutty crunch.
- Optional Citrus Brightness: Add 1 tsp lime zest to the slaw dressing for a fresh citrus note.
- Optional Honey-Garlic Boost: Add 1 tbsp extra honey and a pinch of black pepper to the chicken glaze for a sticky-sweet finish.
- Optional Vegetarian Swap: Replace chicken with firm tofu, pressed and diced, and cook until golden before glazing.
- Optional Nutty Twist: Add 2 tbsp chopped peanuts or cashews on top for texture (note allergy).
Serving Suggestions
- Serve as an appetizer on a large platter with extra sweet chili sauce in a small bowl.
- Pair with steamed edamame and a simple cucumber salad for a light meal.
- Offer lime wedges on the side for a bright finish and extra freshness.
- Add a side of jasmine rice or fried rice to make it a fuller meal.
- Serve at casual gatherings alongside other finger foods like dumplings and egg rolls.
- Plate 3–4 tacos per person as a main course, garnish with cilantro and a few sesame seeds.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the slaw and chicken up to 24 hours ahead. Store the slaw and chicken in separate airtight containers in the fridge.
- Shells are best made just before serving. If you must bake ahead, store shells loosely covered at room temperature for a few hours; they may soften.
- Storage: Store leftover chicken and slaw in the refrigerator for up to 3 days. Keep shells separate.
- Reheating: Gently reheat chicken in a skillet over medium-low heat until warmed through. Re-crisp shells in a 350°F oven for 3–4 minutes before assembling.
- Texture change: Note that assembled tacos will lose crunch after sitting; assemble right before serving.
Storage and Freezing Instructions
- Freezing the assembled tacos is not recommended because the wonton shells will become soggy.
- You can freeze cooked glazed chicken in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.
- The slaw does not freeze well due to water content; make it fresh or keep refrigerated for up to 3 days.
- For best quality, store components separately and assemble after reheating.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 458 kcal | 26 g | 45 g | 11 g | 2 g | 1,200 mg
Estimates vary by brands and portions.
FAQ About Applebee’s Chicken Wonton Tacos
Q: Why are my wonton shells soggy?
A: The main cause is assembling too early. Bake and cool shells, then fill right before serving. If stored, re-crisp in the oven for a few minutes.
Q: How can I make the chicken more tender?
A: Cut chicken into even small pieces and cook on medium-high heat briefly to seal juices. Avoid overcooking and simmering in sauce for too long.
Q: My sauce is too thick or too thin — how to fix it?
A: If too thin, simmer over medium heat to reduce. If too thick, add 1 tsp water or rice vinegar at a time to loosen.
Q: Can I bake wonton wrappers directly on a sheet instead of a muffin tin?
A: You can, but they won’t form taco shapes as well. Use the muffin method for a taco shape and best crunch.
Q: What can I use if I don’t have hoisin sauce?
A: Mix 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp rice vinegar as a quick substitute (optional).
Q: How many tacos does this recipe make?
A: This version uses 16 wonton wrappers and yields about 16 small tacos. Plan 3–4 tacos per person as a main, or more as an appetizer.
Notes
- Warm the muffin tin slightly in the oven before placing wrappers for easier shaping.
- Use a slotted spoon when scooping chicken onto shells to avoid adding too much sauce that can soak the shell.
- Garnish with a few extra cilantro leaves and sesame seeds for a restaurant finish.
- Serve extra sweet chili sauce on the side for dipping and more visual color.
- If you want uniform taco sizes, weigh chicken portions before filling.
Troubleshooting
- Bland flavor: Increase hoisin or add a pinch of salt and a squeeze of lime to brighten flavors.
- Overcooked chicken: Reduce cooking time and remove from heat as soon as color changes; the glaze will finish the cooking.
- Burning sauces: Lower the heat when adding hoisin and soy; these sugars can scorch on high heat.
- Shells puffing unevenly: Press edges gently into the inverted muffin cup; rotate in the oven if needed.
- Watery slaw: Don’t overdress the slaw — toss lightly and add dressing just before serving.
- Shells sticking to tin: Make sure to spray the inverted muffin cups lightly and let shells cool slightly before lifting.
Final Thoughts
These Chicken Wonton Tacos combine crisp shells, saucy chicken, and bright slaw into a fun, approachable dish that works for weeknights and gatherings. They’re easy to scale and simple to tweak for heat, texture, or dietary needs — assemble and serve quickly for the best crunch. For the official Applebee’s version and menu details, see Applebee’s® Chicken Wonton Tacos – Dine-in, Takeout, or Delivery.