Why You’ll Love This Recipe

These wonton tacos combine the best of Asian‑fusion flavors and casual Tex‑Mex‑style presentation. They’re crispy, flavorful, and fun to eat as an appetizer, snack, or even a light meal. Making them at home lets you enjoy the same taste as the restaurant version while customizing the seasonings and heat level.

Ingredients

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

Chicken breast, diced
Sweet chili sauce or Asian‑style marinade
Soy sauce
Sesame oil
Garlic
Wonton wrappers (for shells)
Shredded coleslaw mix (cabbage and carrots)
Sesame seeds (optional)
Fresh cilantro
Sweet chili sauce (for topping)
Oil for brushing or baking the wonton shells

Directions

Prepare the wonton shells – Lightly brush or spray both sides of the wonton wrappers with oil. Drape them over the sides of a baking dish or over small oven‑safe objects so they hold a taco shape, then bake at around 375°F (190°C) until they’re golden and crispy.
Season the chicken – In a bowl, toss the diced chicken with sweet chili sauce, soy sauce, sesame oil, and minced garlic. Let it marinate briefly for more flavor.
Cook the chicken – Heat a skillet over medium‑high heat and cook the seasoned chicken until fully cooked through and caramelized, about 7–10 minutes.
Make the slaw – Toss the shredded coleslaw mix with a light dressing (such as rice vinegar, soy sauce, and a small amount of sesame oil) and let it sit briefly so the flavors meld.
Assemble – Spoon the cooked chicken into the crispy wonton shells. Top with the slaw, sprinkle with chopped cilantro and sesame seeds, and drizzle with extra sweet chili sauce.
Serve immediately – Enjoy while the shells stay crisp.

Servings and timing

Servings: Makes about 4 servings (around 16 tacos)
Prep time: ~20 minutes
Cook time: ~15–20 minutes
Total time: ~40 minutes

Storage/Reheating

Store leftover chicken filling and slaw separately in airtight containers in the refrigerator for up to 3–4 days. Reheat the chicken filling in a skillet or microwave before using. The crispy wonton shells are best made fresh; if stored, they may lose crunch. Reheat assembled tacos briefly in the oven to help crisp shells again.

FAQs

What makes the wonton shells crispy?

Baking or frying the wonton wrappers until golden delivers that satisfying crunch.

Can I use pre‑cooked chicken?

Yes—just toss it with the sauce and warm it before filling the shells.

Is this recipe spicy?

Not by default. The sweet chili sauce is more sweet and mildly tangy than spicy.

Can I use flour tortillas instead of wontons?

You could, but the texture and presentation will differ from the original dish.

What can I serve with these tacos?

They pair well with lime wedges, extra chili sauce, or even steamed rice on the side.

Are Applebee’s Chicken Wonton Tacos gluten‑free?

No, they’re not gluten‑free due to the wonton wrappers and soy sauce containing wheat.

Can I make these vegetarian?

Yes — substitute plant‑based chicken or tofu and use a vegetarian sauce.

How do I make the slaw?

Toss shredded cabbage and carrots with rice vinegar, a splash of soy sauce, sesame oil, and optional honey or sugar.

Can I prepare components ahead of time?

Yes — cook and chill the chicken and slaw ahead; crisp the shells right before serving.

What sauce is typically used on top?

Sweet chili sauce or an Asian‑style dumpling sauce adds extra flavor on top.

Conclusion

Applebee’s Chicken Wonton Tacos are a flavorful, crunchy appetizer that brings together juicy seasoned chicken, crisp wonton shells, and tangy slaw in every bite. Making them at home lets you enjoy this restaurant favorite any night of the week, with plenty of room to tweak the flavors to suit your taste.

Applebee’s Chicken Wonton Tacos

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Applebee’s Chicken Wonton Tacos are a crunchy, flavorful appetizer made with savory marinated chicken, crisp wonton taco shells, and a tangy Asian-inspired slaw. This fusion-style dish delivers a perfect balance of sweet, savory, and fresh flavors.

Author: Laura
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings (about 16 tacos)
Category: Appetizer
Method: Baked and Sautéed
Cuisine: Asian-Fusion
Diet: Halal

Instructions

Preheat oven to 375°F (190°C). Lightly brush wonton wrappers with oil and drape over the edge of a baking dish or mold into taco shape using small oven-safe objects. Bake until golden and crisp, about 7–8 minutes. Set aside.
In a bowl, mix diced chicken with sweet chili sauce, soy sauce, sesame oil, and garlic. Let marinate for 10–15 minutes.
Heat a skillet over medium-high heat. Add chicken and cook for 7–10 minutes, stirring occasionally, until fully cooked and caramelized.
In another bowl, toss coleslaw mix with rice vinegar, soy sauce, and sesame oil. Let sit for 5–10 minutes to allow flavors to meld.
Spoon cooked chicken into the crispy wonton shells.
Top each taco with coleslaw mixture, fresh cilantro, sesame seeds, and an extra drizzle of sweet chili sauce if desired.
Serve immediately while warm and crispy.

Notes

Wonton shells are best when served fresh and crispy.
Store filling and slaw separately if prepping ahead.
Substitute tofu or plant-based chicken for a vegetarian version.
Adjust sweetness or spice by using more or less chili sauce.

Nutrition

Serving Size: 4 tacos
Calories: 320
Sugar: 8g
Sodium: 550mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 22g
Cholesterol: 55mg