There is something about Applebee’s Chicken Wonton Tacos that makes you want to figure out exactly how they do it. The crunch of those little shells, the savory chicken, the slaw with that sweet-and-spicy kick – it all just works. Once you realize how simple the ingredients actually are, making these at home becomes one of those dinner ideas with wontons you will keep coming back to. This recipe gets you there fast, with the same satisfying flavors and that signature crispy texture you already love.

What You Need to Make Applebee’s Chicken Wonton Tacos

The ingredient list here is refreshingly short. Most of it is pantry-friendly, and the wonton wrappers are easy to find in the refrigerated section near tofu or fresh pasta at most grocery stores.

1 lb boneless skinless chicken breasts or thighs
12 square wonton wrappers
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp garlic powder
1 tsp ginger powder
1 cup coleslaw mix – purple and green cabbage
2 tbsp Asian sweet chili sauce
1 tbsp mayonnaise
2 green onions, sliced thin
1 tbsp sesame seeds
Cooking spray or neutral oil for frying

How to Shape and Crisp the Wonton Taco Shells

Getting the shells right is honestly half the recipe. You want that taco shape before they set, so timing matters here. Drape each wonton wrapper over two bars of your oven rack, or hang them over the handle of a wooden spoon resting across a baking dish. Spray lightly with cooking spray, then bake at 375°F for about 7 to 9 minutes until golden and crisp. They firm up fast once they cool, so pull them right when the edges start to brown. Won ton wrappers recipe tip: thinner wrappers crisp up better than thicker ones, so check the package before buying.

Cooking the Chicken Filling

Season the chicken with garlic powder, ginger, soy sauce, and hoisin. Cook in a skillet over medium-high heat until cooked through, about 6 to 8 minutes per side depending on thickness. Let it rest two minutes, then shred with two forks or chop into small pieces. Toss the warm chicken back into the pan with a splash of rice vinegar and sesame oil – just enough to coat everything and keep it juicy. These chicken wontons recipes all come down to keeping the meat moist, so do not overcook it.

Building the Asian Slaw

Mix the coleslaw blend with sweet chili sauce and mayo. That combination is the quiet hero of this dish. It adds a creamy, tangy contrast to the savory chicken that makes the whole bite feel balanced. A little goes a long way, so start light and add more to taste. Chill the slaw for 10 minutes before assembling if you have the time – it gets better as the flavors settle.

Ingredient Swaps and Wonton Recipe Ideas

No hoisin? Use a mix of soy sauce and a small spoon of honey – it gets you close. For a lighter version that fits into healthy copycat recipes, swap the mayo in the slaw for plain Greek yogurt. Works surprisingly well. Rotisserie chicken is also a perfectly valid shortcut here – just shred it, warm it in the skillet with the seasonings, and you are good. If you want to fry the shells instead of baking, a shallow pan with about half an inch of oil at 350°F gives you a deeper crunch. Fold the wrapper in half as soon as it hits the oil to lock in the taco shape.

Pro Tips for Getting This Right

Assemble the tacos right before serving – the shells soften quickly once the filling goes in. If you are making these for a group, keep everything separate and let people build their own. That also saves you from a pile of soggy tacos. For extra flavor in the wonton recipes filling, add a small drizzle of sriracha over the chicken before loading the shell. The sesame seeds and green onions on top are not just decoration – they add texture and a fresh finish that makes a real difference in the final bite.

Storage and Serving Notes

Store leftover chicken and slaw separately in airtight containers in the fridge for up to 3 days. The shells do not store well once assembled, but you can re-crisp them in the oven at 350°F for 4 to 5 minutes. Do not microwave the shells – they turn rubbery. This copycat Applebees wonton tacos recipe is best served fresh, but the components reheat well individually. Pair with steamed edamame or a simple miso soup if you want to round it into a full meal.

FAQ

Can I use flour tortillas instead of wonton wrappers?

You can, but the texture will be very different. The whole appeal of Applebee’s Chicken Wonton Tacos is that crunch from the wonton shell. Flour tortillas will not give you that.

Where do I find wonton wrappers in the grocery store?

Check the refrigerated section near tofu, fresh pasta, or Asian ingredients. Most large grocery stores carry them, and Asian markets almost always have multiple brands.

Can I air fry the wonton shells?

Yes, and it works really well. Drape the wrappers over a small piece of folded foil to hold the taco shape, spray lightly with oil, and air fry at 370°F for 5 to 6 minutes. Watch them closely near the end.

Is this recipe considered a healthy copycat option?

Compared to the restaurant version, yes – especially if you bake the shells and use Greek yogurt in the slaw. You control the oil, sodium, and portion size, which makes a noticeable difference.

Can I make the chicken filling ahead of time?

Absolutely. Cook and shred the chicken up to 2 days in advance and refrigerate it. Reheat gently in a skillet with a small splash of water or soy sauce to keep it from drying out before assembling.