Why You’ll Love This Recipe

Combines crunchy texture with juicy, flavorful chicken
Makes a fun and impressive appetizer or party snack
Easy to customize with different proteins or toppings
Great for meal prep or quick weeknight dinners
Kid-friendly and crowd-pleasing
You can bake or fry the shells for your desired crispiness
Includes fresh elements like slaw and herbs
Balanced with sweet, savory, and tangy notes
No special equipment required
Tastes just like the restaurant version — or better!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts (diced)
hoisin sauce or sweet chili sauce
soy sauce
sesame oil
garlic, minced
fresh ginger (optional)
wonton wrappers
coleslaw mix (shredded cabbage and carrots)
rice vinegar or coleslaw dressing
green onions
cilantro
sweet chili sauce (for drizzling)
olive oil or cooking spray

Directions

Preheat your oven to 375°F (190°C).
Lightly spray or brush both sides of the wonton wrappers with oil. Drape each wrapper over the edge of a baking dish or muffin tin to form taco shells. Bake for 7–10 minutes or until golden and crisp. Let cool.
In a bowl, mix diced chicken with hoisin or sweet chili sauce, soy sauce, sesame oil, garlic, and ginger. Let marinate for 10–15 minutes.
In a separate bowl, mix coleslaw mix with rice vinegar or coleslaw dressing, green onions, and a pinch of salt. Set aside.
Heat a skillet over medium-high heat and cook the marinated chicken until fully cooked and slightly caramelized.
Assemble tacos by spooning cooked chicken into each baked wonton shell. Top with slaw, a drizzle of sweet chili sauce, and chopped cilantro.
Serve immediately while the shells are still crisp.

Servings and timing

Makes about 12–16 mini tacos
Prep time: 20 minutes
Cook time: 15–20 minutes

Variations

Protein swap: Use shrimp, ground turkey, or tofu instead of chicken
Extra toppings: Add sesame seeds, sliced jalapeños, or crushed peanuts
Different slaws: Try a mango slaw or spicy cabbage mix
Sauce variations: Use teriyaki glaze, sriracha mayo, or peanut sauce
Lettuce wrap version: Skip the wrappers and use butter lettuce leaves for a low-carb option
Add crunch: Toss in crispy wonton strips or shredded carrots
Spicy version: Add chili flakes or a spicy garlic sauce to the chicken
Fried version: Fry wonton wrappers in hot oil and shape them while warm
Cheesy twist: Add a sprinkle of shredded cheese before topping with slaw
Grilled chicken: Marinate and grill the chicken for a smoky flavor

Storage/Reheating

Store the chicken and slaw separately in airtight containers in the fridge for up to 3 days. Keep wonton shells in a sealed container at room temperature. Reheat chicken in the microwave or skillet until warm. Re-crisp wonton shells briefly in the oven if needed. Assemble just before serving to maintain texture.

FAQs

Can I make the wonton taco shells ahead of time?

Yes, you can bake them earlier in the day. Store in an airtight container at room temperature until ready to assemble.

What type of chicken works best?

Boneless, skinless chicken breasts or thighs both work well. Thighs offer more flavor and moisture.

Can I use a different dressing for the slaw?

Yes, a light vinaigrette, sesame dressing, or creamy Asian-style dressing will work.

Can I fry the wonton wrappers instead of baking?

Yes. Fry them briefly in hot oil and shape them over a spoon handle while still warm.

How do I keep the shells from getting soggy?

Only fill them right before serving. Avoid overly wet slaw or excess sauce inside the shells.

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and gluten-free wonton wrappers or substitute lettuce cups.

Can I use store-bought coleslaw?

Absolutely. Pre-packaged slaw mixes save time and work perfectly here.

Are these tacos spicy?

They’re mildly sweet and savory. You can add spice with chili sauce, sriracha, or jalapeños.

What’s a good side dish with these tacos?

Serve with steamed rice, edamame, or an Asian cucumber salad.

Can I use leftover chicken?

Yes, leftover grilled or rotisserie chicken can be chopped and tossed in the marinade before warming.

Conclusion

Applebee’s Chicken Wonton Tacos are the perfect mix of crispy, savory, and fresh flavors in a fun, bite-sized form. With easy steps and simple ingredients, you can enjoy this restaurant favorite from the comfort of your kitchen. Try them for your next appetizer night, party platter, or weeknight dinner — they’re sure to be a hit.

Applebee’s Chicken Wonton Tacos

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Applebee’s Chicken Wonton Tacos are crispy, flavor-packed mini tacos filled with marinated chicken, crunchy slaw, and a sweet chili drizzle, served in golden wonton shells. A perfect balance of sweet, savory, and tangy flavors in a bite-sized form.

Author: Laura
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12–16 mini tacos
Category: Appetizer
Method: Baking
Cuisine: Asian Fusion
Diet: Halal

Instructions

Preheat oven to 375°F (190°C).
Lightly spray or brush wonton wrappers with oil and drape over a baking dish edge or muffin tin to form taco shapes.
Bake for 7–10 minutes or until golden and crisp. Let cool.
In a bowl, mix diced chicken with hoisin or sweet chili sauce, soy sauce, sesame oil, garlic, and ginger. Marinate for 10–15 minutes.
In another bowl, toss coleslaw mix with rice vinegar or dressing, green onions, and a pinch of salt. Set aside.
Heat a skillet over medium-high heat and cook chicken until fully cooked and caramelized, about 6–8 minutes.
Assemble tacos by spooning chicken into baked wonton shells.
Top with slaw, a drizzle of sweet chili sauce, and chopped cilantro.
Serve immediately while shells are crisp.

Notes

Fill tacos just before serving to prevent sogginess.
Use chicken thighs for extra juiciness if preferred.
Try different sauces like teriyaki or sriracha mayo for flavor variety.
Wonton shells can be baked or fried in advance and stored airtight.
Make it low-carb by using lettuce leaves instead of wonton wrappers.

Nutrition

Serving Size: 1 taco
Calories: 130
Sugar: 4g
Sodium: 290mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 9g
Cholesterol: 25mg