Crispy, crunchy, and packed with bold flavor Copycat Applebee’s Wonton Chicken Tacos are the kind of dish that makes you wonder why you ever waited for a table. Tender chicken, that signature Asian-inspired sauce, all tucked into a golden wonton shell. Right at home.
Spring of last year, I started making these on tired Tuesday evenings when the takeout menu felt like too many decisions. That first bite the crunch of the wonton against the saucy chicken stopped me mid-plate. The trick is keeping the shells separate until the very last minute so they stay crispy. After a long winter of heavy soups and slow braises, this one felt like exactly the reset I needed.
PrintCopycat Applebees Wonton Chicken Tacos Make a Real Satisfying Dinner Better Than the Original
Copycat Applebees Wonton Chicken Tacos offer a crispy wonton taco shell filled with tender chicken and crisp Asian slaw. This easy dinner is perfect for a weeknight family dinner bringing bold flavors to your table.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon minced fresh gingerroot
- 1/2 pound boneless skinless chicken breasts finely chopped
- 3 cups coleslaw mix
- 2 green onions thinly sliced
- 1–1/2 teaspoons rice vinegar
- 1–1/2 teaspoons soy sauce
- 1–1/2 teaspoons sesame oil
- 1–1/2 teaspoons honey
- 16 wonton wrappers
- cooking spray
- sweet chili sauce
- chopped fresh cilantro
Instructions
- Combine hoisin sauce, soy sauce, sesame oil, garlic, and ginger in a bowl and add the chopped chicken, mix well and let it marinate for 15 minutes.
- Preheat the oven to 375F.
- Toss the coleslaw mix, green onions, rice vinegar, soy sauce, sesame oil, and honey in a small bowl and chill until needed.
- Press wonton wrappers into the edges of a 13×9 inch baking pan and spray lightly with cooking spray. Bake the wonton shells for 7 to 9 minutes until they turn golden brown.
- While the shells bake, cook the chicken mixture in a skillet over medium-high heat until fully cooked, about 4 to 6 minutes.
- Assemble each wonton shell with the cooked chicken, top with the Asian slaw, drizzle with sweet chili sauce and garnish with chopped cilantro.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 taco
- Calories: 63 calories
- Sugar: 2g
- Sodium: 182mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 9mg
Why You’ll Love This
Here’s the honest truth these are the kind of tacos that make a tired Tuesday feel like a celebration. Low effort, minimal cleanup, and nothing about them feels heavy, which is exactly what spring evenings call for.
- Crispy wonton shells baked right in your own oven no frying, no mess
- The chicken marinates in just 15 minutes, so dinner moves fast
- Bold, saucy flavors that feel restaurant-worthy without the reservation
What You’ll Need to Pull This Off
The ingredient list is short, but every item is doing real work here. A few pantry staples come together to build that signature Asian-inspired flavor.
- Hoisin sauce and soy sauce the backbone of the chicken marinade
- Sesame oil used in both the chicken and the slaw; don’t skip it
- Wonton wrappers pressed over a baking pan and baked until golden
- Coleslaw mix, rice vinegar, and honey the slaw comes together in minutes and chills while everything else cooks
- Sweet chili sauce and fresh cilantro the finishing touches that make each bite complete
How to Make Wonton Chicken Tacos at Home
The steps are simple and move in a natural rhythm marinate, bake, cook, assemble. The best weeknight recipes practically cook themselves once you understand the order.
- Whisk together hoisin sauce, soy sauce, sesame oil, minced garlic, and fresh ginger in a shallow bowl. Add the finely chopped chicken, toss to coat, and let it stand for 15 minutes.
- While the chicken marinates, mix together the coleslaw mix, green onions, rice vinegar, soy sauce, sesame oil, and honey. Cover and refrigerate until ready to serve.
- Preheat your oven to 375 degrees. Working in batches, press wonton wrappers over the edges of a 13×9-inch baking pan, spritz with cooking spray, and bake 7 to 9 minutes until lightly browned.
- Cook the chicken mixture in a large skillet over medium-high heat, stirring frequently, until no longer pink about 4 to 6 minutes.
- Fill each wonton shell with chicken, top with the chilled slaw, drizzle on sweet chili sauce, and finish with fresh cilantro.
Pro Tip: Don’t fill the shells until right before serving. That’s the move that keeps them crispy all the way through the last taco.
Can You Make Wonton Chicken Tacos Ahead of Time?
The components prep beautifully in advance just keep them separate until you’re ready to eat. Assembled tacos don’t hold well, but the individual parts do.
- The slaw can be made up to a day ahead and stored covered in the refrigerator
- The cooked chicken keeps well in an airtight container for up to 3 days
- Baked wonton shells are best made fresh, but can be stored in an airtight container at room temperature for a few hours
Easy Swaps Worth Knowing
The recipe works exactly as written, but a few swaps make it flexible for whatever you have on hand.
- No fresh ginger? Ground ginger works in a pinch use a small amount
- Cilantro not your thing? Simply leave it off; the tacos are still full of flavor without it
- Sweet chili sauce can be adjusted to taste a little goes a long way if you’re serving kids
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FAQs ( Copycat Applebee’s Wonton Chicken Tacos )
What sauce is on Applebee’s Wonton Tacos?
This recipe uses sweet chili sauce drizzled on top as a finishing sauce. The chicken filling is also seasoned with hoisin sauce, soy sauce, and sesame oil.
Can I use egg roll wrappers instead of wonton wrappers?
This recipe is developed specifically for wonton wrappers, which crisp up quickly in the oven. Egg roll wrappers are thicker and may not form the same light, crunchy shell.
How do I keep wonton taco shells crispy?
Fill the baked wonton shells just before serving so they stay crisp. The Asian slaw is stored separately and added at the last minute to prevent sogginess.
Can I make wonton taco shells in an air fryer?
This recipe calls for baking the shells at 375 degrees in a standard oven. Check your recipe card for any air fryer adaptations, as time and temperature may differ.
What toppings go on Applebee’s Wonton Chicken Tacos?
This dish is topped with Asian slaw made from coleslaw mix and green onions, sweet chili sauce, and fresh chopped cilantro.
These Wonton Chicken Tacos come together faster than you’d expect tender, saucy chicken tucked into golden shells that crunch with every single bite. You’ll love how it turns out, especially that last taco when you’ve finally gotten the rhythm of it all.
One trick worth holding onto: keep those baked wonton shells separate until the very last minute that’s what keeps them crispy straight through to the end. The slaw can be made a full day ahead, which makes the whole evening feel effortless. And if cilantro isn’t your crowd’s thing, simply leave it off the sweet chili sauce and sesame carry every bite just fine without it.
If you make these, I’d love to hear how your table reacted did someone go back for thirds? Did your Tuesday suddenly feel a little more like a celebration? Save this one, share it with a friend who needs a fresh dinner idea, and remember that little wins in the kitchen really can change the whole evening.
