Applebee’s Chicken Wonton Tacos Copycat Recipe

If you have ever visited Applebee’s, you know that their Chicken Wonton Tacos are a legendary appetizer. They feature a perfect balance of textures: crunchy wonton shells, tender honey-garlic chicken, and a refreshing, zesty slaw. This homemade version captures all those bold flavors using wholesome ingredients, allowing you to enjoy this restaurant favorite right in your own kitchen.

Whether you are looking for a fun weeknight dinner, a party snack, or a unique appetizer to impress your guests, these tacos are guaranteed to be a hit.

Why You’ll Love This Recipe

• Restaurant Quality at Home: Get that signature sweet and savory flavor profile without the restaurant price tag.
• Healthier Preparation: By baking the wonton shells instead of deep-frying them, you get all the crunch with significantly less oil.
• Highly Customizable: Easily swap the protein or adjust the spice levels to suit your personal preference.
• Quick to Assemble: With a few smart shortcuts, you can have these on the table in under 30 minutes.

Ingredients Breakdown

To achieve the authentic Applebee's taste, we divide the ingredients into three main components: the savory chicken, the vibrant slaw, and the crispy shells.

The Honey-Garlic Chicken Filling

• Chicken Breasts: Finely diced for quick cooking and easy taco filling.
• Hoisin Sauce: Provides a thick, sweet, and salty base.
• Sesame Oil: Adds a toasted, nutty aroma.
• Soy Sauce: For that essential umami depth (substitute with tamari for gluten-free).
• Fresh Aromatics: Minced garlic and grated ginger are key for a bright, punchy flavor.

The Zesty Asian-Style Slaw

• Coleslaw Mix: A pre-shredded bag of cabbage and carrots saves immense prep time.
• Green Onions: Thinly sliced for a mild onion bite.
• Dressing: A simple blend of sesame oil, rice vinegar, soy sauce, and a touch of honey for sweetness.

The Crispy Shells and Garnishes

• Wonton Wrappers: These are found in the refrigerated produce section of most grocery stores.
• Sweet Chili Sauce: The finishing drizzle that ties everything together.
• Cilantro and Sesame Seeds: For a fresh pop of color and extra texture.

Step-by-Step Instructions

1. Shape and Bake the Wonton Shells

Preheat your oven to 375°F (190°C). Lightly spray both sides of the wonton wrappers with cooking spray or brush them with a neutral oil. Carefully drape each wrapper over the side of a 9x13-inch baking dish so they hang down, forming a "taco" shape.

Bake for about 7-8 minutes. Keep a very close eye on them!

Once they are slightly firm but still pliable, remove them from the oven and gently pull them apart if they’ve stuck together. Return them to the oven for another 5-7 minutes until completely crispy and golden.

2. Prepare the Signature Asian Slaw

In a large mixing bowl, combine the shredded coleslaw mix and sliced green onions. In a small jar or bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey. Pour the dressing over the cabbage and toss thoroughly to coat. Set this aside so the flavors can marry.

3. Cook the Savory Chicken Filling

In a bowl, toss the diced raw chicken with the hoisin, sesame oil, soy sauce, garlic, and ginger. Heat a large skillet over medium-high heat. Add the chicken mixture and sauté for 7-8 minutes, stirring frequently, until the chicken is fully cooked and the sauce has reduced into a sticky glaze.

4. Assemble the Tacos

To assemble, spoon a generous portion of the honey-garlic chicken into each crispy wonton shell. Top with a heap of the zesty slaw. Finish with a drizzle of sweet chili sauce and a sprinkle of fresh cilantro and sesame seeds.

Expert Tips for Success

• Work in Batches: If you are making a large quantity, bake the shells in batches to avoid overcrowding the baking dish.
• Low-Carb Alternative: If you want to skip the wonton shells, this recipe works beautifully served in large butter lettuce leaves or over a bed of cauliflower rice.
• Balance the Heat: If you like spice, add a teaspoon of Sriracha or red pepper flakes to the chicken marinade.

Storage and Reheating Guide

• To Store: Store the chicken filling and the slaw in separate airtight containers in the refrigerator. The chicken will stay fresh for 3-4 days, while the slaw is best within 24-48 hours before it loses its crunch.
• The Shells: Prepared wonton shells are best enjoyed immediately. If you must store them, keep them in a dry, airtight container at room temperature for up to 2 days.
• Reheating: Reheat the chicken in a skillet over medium heat until warmed through. Avoid microwaving the wonton shells, as they may become chewy; instead, pop them back in a 350°F oven for 2-3 minutes to restore their crispness before filling.

Frequently Asked Questions

Can I fry the wonton shells instead?

Yes! If you prefer the traditional deep-fried texture, you can fry the wrappers in 1 inch of hot oil. Use tongs to hold them in a "V" shape for about 30 seconds per side until bubbly and crisp. Drain on paper towels.

What is the best substitute for Hoisin sauce?

If you don't have hoisin, you can create a quick substitute by mixing 2 tablespoons of soy sauce with 1 tablespoon of peanut butter and a teaspoon of honey or brown sugar.

Can I freeze the chicken?

Absolutely. The cooked chicken filling freezes well for up to 3 months. Thaw it overnight in the fridge before reheating and assembling your tacos.