Why You’ll Love This Recipe
These Chicken Wonton Tacos are incredibly fun to make and eat. The crispy wonton shells add the perfect crunch, while the seasoned chicken filling is both savory and flavorful. Topped with a creamy, crunchy slaw and a sweet chili sauce, these tacos are a perfect balance of textures and tastes. Plus, they’re a great appetizer for parties, game days, or even a unique dinner idea!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Wonton Tacos:
- 12 small square wonton wrappers
- 2 chicken breasts (boneless, skinless)
- 1 tablespoon olive oil (for cooking)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Slaw:
- 2 cups coleslaw mix (pre-made or shredded cabbage and carrots)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
For the Sweet Chili Sauce:
- 1/4 cup sweet chili sauce (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
Directions
1. Make the Wonton Shells:
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin or mini muffin tin (for smaller tacos) with cooking spray or olive oil.
- Gently press a wonton wrapper into each muffin cup, forming a cup shape. Bake for about 7-9 minutes or until golden brown and crispy. Keep an eye on them to avoid overbaking.
- Once baked, set them aside to cool while you prepare the chicken and slaw.
2. Cook the Chicken:
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Season both sides of the chicken breasts with garlic powder, onion powder, chili powder, salt, and pepper.
- Cook the chicken breasts for about 5-7 minutes on each side, until fully cooked (internal temperature should reach 165°F).
- Remove the chicken from the skillet and let it rest for a few minutes before shredding it using two forks.
3. Prepare the Slaw:
- In a small bowl, combine mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Stir until smooth.
- Toss the coleslaw mix in the dressing until everything is evenly coated. Adjust the seasoning to taste.
4. Make the Sweet Chili Sauce:
- In a small bowl, mix the sweet chili sauce, soy sauce, rice vinegar, and sesame oil (if using). Stir until smooth. This will be your drizzle for the tacos.
5. Assemble the Tacos:
- Carefully spoon a generous amount of shredded chicken into each wonton shell.
- Top with a small amount of coleslaw.
- Drizzle with the sweet chili sauce.
6. Serve and Enjoy!
- Arrange the tacos on a serving platter, and serve immediately while they’re still warm and crispy.
Servings and timing
This recipe makes about 12 mini chicken wonton tacos.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
- Spicy Chicken Wonton Tacos: Add diced jalapeños or a drizzle of sriracha to the chicken or slaw for a spicy kick.
- Grilled Chicken: If you prefer grilled chicken, marinate your chicken breasts with your favorite seasoning and grill them instead of pan-frying.
- Vegetarian Option: Substitute the chicken with tofu, tempeh, or beans for a vegetarian version of these wonton tacos.
- Different Slaw: You can use a variety of slaw bases—try adding some thinly sliced red cabbage, or even a bit of pineapple for a tropical twist.
Storage/Reheating
Wonton shells are best eaten fresh, as they lose their crispness over time. However, if you need to store leftovers, keep the chicken, slaw, and wonton shells in separate containers in the refrigerator for up to 2 days. Reheat the chicken in a skillet or microwave, and re-crisp the wonton shells in the oven before assembling.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, you can use shredded rotisserie chicken or any leftover cooked chicken. Just season it with the spices and heat it through in the skillet.
Can I use round wonton wrappers instead of square?
Yes, you can use round wonton wrappers. Simply cut them into squares or just fold them differently to fit the muffin tin. You can also use spring roll wrappers if you prefer.
Can I make this recipe in advance?
You can prepare the filling (chicken and slaw) ahead of time and store them in the fridge. Assemble the tacos just before serving so the wonton shells stay crispy.
Can I make the wonton shells ahead of time?
Yes, you can bake the wonton shells in advance and store them in an airtight container. Just reheat them in the oven for a couple of minutes before filling.
What kind of dipping sauce goes well with these tacos?
These tacos already come with a sweet chili sauce, but if you want more options, you can serve them with extra sweet chili sauce, a spicy sriracha mayo, or a creamy ranch dip for a twist.
Conclusion
Applebee’s Chicken Wonton Tacos are a delicious and creative appetizer or snack that you can easily recreate at home. With crispy wonton shells, juicy seasoned chicken, tangy slaw, and sweet chili sauce, these tacos deliver bold flavors and a fun presentation. Whether you’re hosting a party or just craving something different for dinner, this dish is sure to impress!
PrintApplebee’s Chicken Wonton Tacos
Applebee’s Chicken Wonton Tacos feature crispy wonton shells filled with savory chicken, topped with a creamy slaw and drizzled with a sweet and spicy sauce. This fun and flavorful appetizer is easy to make and perfect for parties or a unique dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini tacos
- Category: Appetizer
- Method: Baking & Stovetop
- Cuisine: Fusion
Ingredients
- 12 small square wonton wrappers
- 2 chicken breasts (boneless, skinless)
- 1 tbsp olive oil (for cooking)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- Salt and pepper to taste
- 2 cups coleslaw mix (pre-made or shredded cabbage and carrots)
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/4 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin. Press each wonton wrapper into a muffin cup and bake for 7-9 minutes until golden and crispy.
- Heat 1 tbsp olive oil in a skillet over medium heat. Season chicken with garlic powder, onion powder, chili powder, salt, and pepper. Cook for 5-7 minutes per side, until fully cooked. Shred the chicken using two forks.
- In a small bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss coleslaw mix in the dressing and set aside.
- In a separate bowl, mix sweet chili sauce, soy sauce, rice vinegar, and sesame oil (if using).
- Assemble the tacos by spooning shredded chicken into each baked wonton shell, topping with slaw, and drizzling with sweet chili sauce.
- Serve immediately while warm and crispy.
Notes
- Make sure not to overbake the wonton shells, as they can burn quickly.
- For a spicier version, add diced jalapeños to the chicken or slaw.
- Store leftover chicken and slaw in separate containers for up to 2 days, but re-crisp the wonton shells before assembling.
Nutrition
- Serving Size: 1 taco
- Calories: 160
- Sugar: 5g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
