Applebee’s Chicken Wonton Tacos are a delightful mash-up of crunchy, savory, and sweet that feel like a hug on a plate — perfect for seasonal gatherings or weeknight comfort. This homemade version highlights tender diced chicken glazed in hoisin and soy, crisp baked wonton shells, and a bright, crunchy slaw for texture contrast. The interplay of sesame, garlic, and fresh ginger gives these tacos an aromatic lift, while a drizzle of sweet chili sauce brings the finishing touch. If you enjoy creative chicken recipes that are quick to assemble and crowd-pleasing, this recipe will become a go-to; for more inspiration, check out this collection of amazing chicken recipes to expand your weekly rotation.
Ingredients & Equipment
Ingredients
- 2 chicken breasts, finely diced
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1 bag coleslaw mix
- 4 green onions, thinly sliced
- 1 tbsp sesame oil (for slaw)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (for slaw)
- 1 tbsp honey
- 16 wonton wrappers
- Sweet chili sauce, for serving
- Chopped cilantro, for garnish
- Sesame seeds, for garnish
Equipment
- Baking tray and muffin tin (or inverted oven-safe cups)
- Non-stick skillet or sauté pan
- Mixing bowls (one large for slaw, one for chicken if marinating)
- Tongs or spatula
- Measuring spoons and cups
- Knife and cutting board
- Optional: thermometer (to check chicken internal temp), blender or whisk (to combine slaw dressing smoothly)
Notes
- Use fresh ginger and freshly minced garlic for the best flavor.
- If you prefer extra sesame aroma, use toasted sesame oil for the slaw.
- A thermometer is handy to ensure the chicken reaches a safe internal temperature of 165°F (74°C), but the diced pieces cook quickly and can be checked visually.
Step-by-Step Instructions (with tips)
Preheat and prepare shells
Preheat oven to 375°F. Lightly spray the back of a muffin tin with cooking spray. Drape wonton wrappers over inverted muffin cups to form taco shells. Bake 5–7 minutes until crisp and golden. Tip: watch closely toward the end of baking — wonton wrappers brown fast. If a few edges puff up wildly, press them gently down with tongs to keep a taco shape.Cook the chicken
Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3-4 minutes until no longer pink. Tip: spread the chicken pieces in a single layer and don’t overcrowd the pan; this encourages even browning and prevents steaming.Glaze the chicken
Stir in hoisin sauce, soy sauce, garlic, and ginger. Cook another 2-3 minutes until chicken is glazed and sauce slightly thickens. If you want a touch more caramelization, raise heat to medium-high for the last minute, stirring constantly. Ensure the chicken reaches a safe internal temperature of 165°F (74°C) before serving.Make the slaw
In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until coated. Let the slaw sit for a few minutes so flavors meld — the rice vinegar brightens, and the honey balances the acidity. Tip: if your slaw gets watery after sitting, briefly drain excess liquid or add a small spoonful more honey or a dash of sesame oil to recoat.Assemble the tacos
Fill wonton shells with a generous spoonful of glazed chicken. Top with slaw, a drizzle of sweet chili sauce, chopped cilantro, and a sprinkle of sesame seeds. Serve immediately for maximum crunch! Tip: to avoid soggy shells, place the slaw on top of the chicken instead of directly on the bottom of the shell; or serve slaw alongside and allow guests to add their own.
Variations and kitchen tips
- Baked vs. fried shells: Baking the wonton wrappers is lighter and simple; for an extra-crispy version, shallow-fry the wrapped shapes in neutral oil for 30–45 seconds per side, then drain on paper towels. (For a halal-friendly recipe, use vegetable or canola oil.)
- Roasted chicken: If you prefer, roast the diced chicken at 400°F for 10–12 minutes tossed with sesame oil, hoisin, and soy; then finish in a hot skillet to glaze. Roasting adds depth and frees the stovetop for other tasks.
- Vegetarian option: Swap diced chicken for marinated and baked tofu or tempeh cubes. Pan-seared mushrooms also make a savory filling.
- Spice level: Add a pinch of red pepper flakes to the hoisin glaze or mix sriracha into the sweet chili sauce for extra heat.
- If you love the ginger-garlic combo and want a comforting soup to serve alongside these tacos on a chilly night, consider trying an aromatic bowl like this aromatic ginger garlic chicken noodle soup — it pairs beautifully with the same flavor profile.
Storage, Freezing & Make-Ahead Tips
Short-term storage
- Store cooked chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Combine and assemble just before serving to keep wonton shells crisp.
- Wonton shells can be baked ahead of time and stored in a sealed container at room temperature for 1–2 days; avoid storing them near humid areas.
Freezing
- Cooked glazed chicken freezes well: cool completely, portion into freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.
- Do not freeze assembled tacos or filled wonton shells — the texture will degrade.
Make-ahead strategy
- Prep the slaw and chicken up to a day in advance. Warm the chicken briefly in a skillet, crisp the shells in a 350°F oven for 1–2 minutes to refresh, then assemble.
- If you need to serve a crowd, keep components warm in separate chafing dishes or slow cookers and offer DIY assembly so shells stay crunchy.
Portioning advice
- This recipe yields about 16 tacos; plan 2–3 tacos per person as a main (depending on appetite) or 4–5 tacos per person as an appetizer. Adjust chicken and slaw quantities accordingly for larger groups.
How to Use / Serve This Dish
Serving ideas
- Party platter: Arrange the baked wonton taco shells on a large board, place the glazed chicken in a warmed bowl, and set the slaw, sweet chili sauce, cilantro, and sesame seeds in small bowls so guests build their own tacos.
- Weeknight dinner: Serve two tacos per person with a side of steamed rice or quick cucumber salad for a balanced plate.
- Lunchbox twist: Pack the chicken and slaw separately and include a sealed container with a few extra wonton shells; assemble at lunchtime to preserve crunch.
Creative variations
- Lettuce-wrap version: For a lighter, low-carb option, spoon the glazed chicken and slaw into butter or romaine lettuce leaves.
- Salad bowl: Turn this into a composed salad by tossing chopped baked wonton pieces with mixed greens, chicken, slaw, and a drizzle of sweet chili dressing. If you like hearty, textured salads, explore ideas similar to this Asian chicken crunch salad for inspiration — many of the same ingredients translate beautifully.
Garnish & finishing touches
- Fresh herbs like cilantro or Thai basil brighten the plate.
- A squeeze of fresh lime over the finished tacos adds a lively acidity.
- For nuttiness, add crushed roasted peanuts or a sprinkle of toasted sesame seeds.
FAQ
Q: Can I use ground chicken instead of diced chicken?
A: Yes. Ground chicken works well and cooks faster. Brown the ground chicken in the skillet until fully cooked, then stir in the hoisin, soy, garlic, and ginger to coat. Watch for excess moisture; drain briefly if necessary before glazing so the filling isn’t too wet for the wonton shells.
Q: How long will leftovers keep, and can I reheat them?
A: Store chicken and slaw separately in the refrigerator for up to 3 days. Reheat chicken gently in a skillet over medium heat to avoid drying it out (add a splash of water or a teaspoon of sesame oil if needed). Refresh baked shells in a 350°F oven for 2–3 minutes to regain crispness. Do not reheat assembled tacos in a way that will make the shells soggy.
Q: What are good substitutes for hoisin and soy sauce if I have dietary preferences?
A: If you need a gluten-free option, choose tamari in place of regular soy sauce and look for gluten-free hoisin. For a lower-sodium swap, use low-sodium soy sauce and adjust salt with a touch more honey or a squeeze of citrus for balance.
Q: My wonton shells puff up too much or brown unevenly — how can I fix that?
A: Reduce oven temperature by 10–15°F if they’re browning too quickly, and bake on the middle rack for more even heat. If they puff up, gently press them down with tongs partway through baking. You can also dock (poke) the wrappers lightly in a couple of spots to control puffing.
Conclusion
Applebee’s Chicken Wonton Tacos capture the cozy comfort of home cooking with bright, seasonal flavors and a satisfying crunch. They’re quick enough for a weeknight, pretty enough for guests, and flexible enough to adapt to dietary needs — from swapping proteins to turning them into a salad bowl. Try this recipe, tinker with the slaw dressing to match your taste, and share the results with friends or family. If you loved building these tacos, pass the recipe along and invite someone to join you in the kitchen — small moments like this make the best memories.
Chicken Wonton Tacos
Ingredients
For the Chicken
- 2 pieces chicken breasts, finely diced Use fresh chicken for best results.
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil For cooking the chicken
- 1 tbsp soy sauce
- 2 cloves garlic, minced Use fresh for better flavor.
- 1 tsp minced fresh ginger Fresh ginger enhances the taste.
For the Slaw
- 1 bag coleslaw mix
- 4 pieces green onions, thinly sliced
- 1 tbsp sesame oil For slaw dressing
- 1 tbsp rice vinegar
- 1 tbsp soy sauce For slaw dressing
- 1 tbsp honey
For Assembly
- 16 pcs wonton wrappers
- to taste sweet chili sauce, for serving For extra sweetness.
- to taste chopped cilantro, for garnish
- to taste sesame seeds, for garnish
Instructions
Preparation
- Preheat oven to 375°F. Lightly spray the back of a muffin tin with cooking spray. Drape wonton wrappers over inverted muffin cups to form taco shells. Bake for 5–7 minutes until crisp and golden. Watch closely toward the end.
Cooking Chicken
- Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3-4 minutes until no longer pink.
- Stir in hoisin sauce, soy sauce, garlic, and ginger. Cook another 2-3 minutes until chicken is glazed and sauce slightly thickens.
Making Slaw
- In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until coated. Let the slaw sit for a few minutes.
Assembling Tacos
- Fill wonton shells with a generous spoonful of glazed chicken, top with slaw, sweet chili sauce, cilantro, and sesame seeds.
