Applebee’s Chicken Wonton Tacos Recipe

Introduction

These Applebee’s Chicken Wonton Tacos combine crispy wonton shells with savory glazed chicken and a refreshing slaw. They make a fun and flavorful appetizer or light meal that’s sure to impress your guests.

Ingredients

• 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
• 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
• 16 wonton wrappers
• Sweet chili sauce, for serving
• Chopped cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. Step 1: Preheat the oven to 375°F. Lightly spray the back of a muffin tin with cooking spray.
2. Step 2: Drape wonton wrappers over inverted muffin cups to form taco shells. Bake for 5-7 minutes until crisp and golden.
3. Step 3: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add the diced chicken and cook for 3-4 minutes until no longer pink.
4. Step 4: Stir in hoisin sauce, soy sauce, garlic, and ginger. Cook another 2-3 minutes until the chicken is glazed and fragrant.
5. Step 5: In a bowl, combine the coleslaw mix, green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss until everything is well coated.
6. Step 6: Fill the baked wonton shells with the glazed chicken. Top with the prepared slaw, a drizzle of sweet chili sauce, chopped cilantro, and sesame seeds.
7. Step 7: Serve immediately to enjoy the maximum crunch and fresh flavors.

Tips & Variations

• For extra heat, add a dash of sriracha to the chicken glaze or slaw dressing.
• Swap chicken breasts for ground chicken or turkey for a quicker cook time.
• Use store-bought coleslaw mix and dress it just before serving to keep it crisp.
• Try garnishing with chopped peanuts for added texture and flavor.

Storage

Store any leftover cooked chicken and slaw separately in airtight containers in the refrigerator for up to 2 days. Wonton shells are best assembled fresh, as they soften quickly. Reheat chicken gently in a skillet or microwave before serving, then fill fresh wonton shells.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the wonton shells ahead of time?

You can bake wonton shells a few hours ahead and store them in an airtight container once fully cooled. However, they are crispest right out of the oven, so it’s best to assemble just before serving.

What can I use instead of wonton wrappers?

If wonton wrappers aren’t available, small soft tortillas or lettuce leaves make great alternatives for a similar handheld taco experience.

Applebee’s Chicken Wonton Tacos Recipe

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These Applebee’s Chicken Wonton Tacos combine crispy baked wonton shells filled with tender, hoisin- and soy-glazed chicken, topped with a fresh, tangy coleslaw and garnished with sweet chili sauce, cilantro, and sesame seeds. This delightful fusion appetizer offers a perfect balance of savory, sweet, and crunchy textures.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 16 tacos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American Fusion

Ingredients

Scale 1x2x3x

Chicken Filling

• 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

Coleslaw

• 1 bag coleslaw mix
• 4 green onions, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey

Wonton Shells & Garnishes

• 16 wonton wrappers
• Sweet chili sauce, for serving
• Chopped cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Lightly spray the back of a muffin tin cups with cooking spray to prevent sticking.
2. Form and bake wonton shells: Drape each wonton wrapper over the inverted muffin cups to create taco shell shapes. Bake for 5 to 7 minutes, or until the shells turn crisp and golden brown. Remove from oven and set aside to cool.
3. Cook the chicken: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the finely diced chicken and cook for 3 to 4 minutes until it is no longer pink.
4. Glaze the chicken: Stir in hoisin sauce, soy sauce, minced garlic, and fresh ginger. Continue cooking for another 2 to 3 minutes until the chicken is nicely glazed and fragrant. Remove from heat.
5. Prepare the coleslaw: In a bowl, combine the coleslaw mix, thinly sliced green onions, 1 tablespoon sesame oil, rice vinegar, soy sauce, and honey. Toss until everything is well coated and the flavors meld together.
6. Assemble the tacos: Fill each baked wonton shell with a generous portion of the glazed chicken. Top with the prepared coleslaw, a drizzle of sweet chili sauce, and sprinkle with chopped cilantro and sesame seeds.
7. Serve immediately: Serve the chicken wonton tacos right away to enjoy the crisp texture of the shells before they soften.

Notes

• For extra heat, add sliced jalapeños to the slaw or drizzle with sriracha instead of sweet chili sauce.
• You can prepare the wonton shells in advance but assemble just before serving to maintain crispiness.
• Substitute chicken breasts with chicken thighs for a juicier filling if desired.
• Use gluten-free soy sauce to make the recipe gluten-free.
• Leftover filling can be stored in the fridge for up to 3 days but wonton shells are best fresh.

Keywords: Chicken wonton tacos, hoisin chicken, baked wonton shells, Asian fusion appetizers, quick chicken tacos