These Applebee's Chicken Wonton Tacos are the perfect copycat, filled with honey-garlic chicken and zesty slaw in a crispy wonton shell.
Ingredients and substitutions
Chicken
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- Chicken breasts – if you prefer dark meat, you can use boneless chicken thighs instead.
- Hoisin sauce – if you don't have hoisin sauce, you can use bean paste or 2 tbsp honey and 1 tbsp soy sauce mixed together.
- Sesame oil – you can try using a neutral cooking oil like olive oil or avocado oil instead.
- Soy sauce – tamari or coconut aminos are the best substitutes for soy sauce.
- Garlic – freshly minced garlic is best but the jarred variety will work as well.
- Ginger – use 1 tsp. of ground ginger powder if you don’t have any fresh ginger on hand.
Asian-inspired slaw
- Coleslaw – chop up some red or green cabbage instead (although buying the bagged coleslaw is easier).
- Green onions – chives or shallots would be the best substitute here.
- Sesame oil – swap out for a neutral oil like avocado or canola oil.
- Rice vinegar – white wine vinegar or apple cider would also work.
- Soy sauce – tamari or coconut aminos are the best substitutes for soy sauce.
- Honey – try using agave syrup or brown rice syrup instead for a bit of sweetness.
Toppings
- Wonton wrappers – if you want to make these tacos low-carb, use lettuce wraps instead.
- Sweet chili sauce – make your own using a blend of hot sauce and honey.
- Chopped cilantro – leave this out altogether if you don’t have any cilantro.
- Sesame seeds – both white and black sesame seeds would work here.
How to make Applebee's chicken wonton tacos
- Mix together the slaw.
- Spray the wonton wrappers.
- Bake until crispy.
- Marinate the chicken.
- Sauté until cooked through.
- Assemble your tacos and enjoy!
More topping ideas
These are little appetizers, but if you have a sharp kitchen knife and are good at mincing, consider adding some of these other toppings:
- Minced mushrooms
- Minced bamboo shoots
- Grated carrot or parsnip
- Kohlrabi (German turnip) cut into matchsticks
- Plum sauce
- Sriracha sauce
Frequently Asked Questions
There are just 350 calories per serving in this recipe, significantly less than at Applebee’s! One serving is made up of four tacos so you’re looking at just 88 calories per taco. If you were to order the original dish at Applebee’s, you’re looking at 570 calories per serving – and the serving size is likely smaller.
If you shop at an Asian market, wonton wrappers will be easy to find. They are usually in the refrigerated foods section. At traditional grocery stores, they are typically in the refrigerated section of the ethic food aisle. Otherwise, look in the produce section. They might be near the spice roots (like ginger), or near the refrigerated salad dressings.
This recipe has 33 grams of carbs per serving. The wonton wrappers are part of what make these tacos so delicious, but if you’re looking for a low-carb option, you can always swap out the wonton wrappers for lettuce wraps.
Storing and reheating
Anytime you combine hot and cold foods together, it can be tricky to reheat them without losing some flavour, texture or both. Because of this, these appetizers are best eaten on the day they are made.
If you do have leftover chicken that you want to keep to enjoy later, store it in a covered container in the refrigerator for 3 to 4 days. You can always bake the wonton shells fresh again in the oven.
Freezing the chicken
Unfortunately, fully assembled, chicken wonton tacos do not freeze well. However, you can definitely freeze the chicken by itself!
After cooking the chicken, be sure to allow it time to cool down before you transfer it to freezer-safe storage containers. Once frozen, the chicken will last in the freezer for up to 3 months. Let it thaw in the fridge overnight then reheat it in the microwave or in the oven before assembling your fresh tacos.
More Applebee's copycat recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing any leftover chicken.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Applebee's Chicken Wonton Tacos
Ingredients
Chicken
- 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
Asian-inspired slaw
- 1 bag coleslaw
- 4 green onions, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
For tacos + toppings
- 16 Wonton wrappers
- Sweet chili sauce, to serve
- Chopped cilantro, to serve
- Sesame seeds, to serve
Instructions
- Preheat oven to 375 F. Spray wonton wrappers with cooking spray or brush with a bit of olive/canola oil, then drape over the side of a 9×13 baking dish. Bake for 7-8 minutes, watching closely closely so they don't burn. Take wonton shells out of the oven, then gently pull them apart while they are still pliable so that they are more easily filled with toppings. Bake another 7-8 minutes until crispy.
- Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic and ginger. Heat a large skillet over high heat and saute chicken for 7-8 minutes, tossing frequently until cooked through.
- Meanwhile, mix ingredients for coleslaw together in a large bowl.
- Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce and sprinkle with cilantro and sesame seeds. Serve and enjoy!
Terri McGuire says
These are very tasty. Thank you for the recipe. I tried a little trick to make cooking the won tons a little easier. I put aluminum foil along the edge of the pyrex dish (like it was a pie crust). The draped wrappers were wider as they cooked and I just cooked them once for 9 minutes.
Taylor Stinson says
I’m so glad you enjoyed! Thanks for your tips to making the wrappers wider, it’s nice to have another trick to use!
Pam says
Hi ThereTaylor! I was wondering if I could use the larger egg roll wrappers instead. I’m doing a girlfriend’s night and thinking the larger they are the less I need to make. What do you think?
Taylor Stinson says
Hi Pam! I’ve never tried it but I don’t see why it wouldn’t work! Sounds like a great idea!
Julie says
Really enjoyed the taste on these! I did end up just putting the shells (brushed with olive oil worked best) over the back of a mini-muffin pan and made little cups instead. Just could not get it to work as well over the edge of a baking dish so they were open enough to put the meat/slaw mixture into them. Cooked for 6-7 minutes and they were perfect.
Leslie says
Love your idea!!!
Katy says
These wontons are super easy and absolutely delicious! Company always requests them
Amber says
Hello 🙂
Is it 350 calories per taco or for every 4? Really excited to try these!
Taylor Stinson says
Hi Amber – it’s every 4 🙂 Hope you enjoy them!
Aletha Licatese says
SO SATISFYING AND DELICIOUS!! Thank you!!
Jenny says
This was delicious! I wanted to ask you…I used the spray oil and my shells didn’t bubble like the picture, do you think it is better to brush the oil on? They were still great and I will be making again, I just struggled a little with the shells. Thanks
Taylor Stinson says
I’m so happy you enjoyed! I do find they get a little more crunchy/bubbled up when the oil is brushed on so you could definitely try that next time.
Nikki says
Made this for a quick weeknight supper. Everyone loved it! 🤤
Taylor Stinson says
I’m so happy you enjoyed!
Heather says
Thank you so much for sharing this recipe!!! It was so easy to follow and our family really enjoyed it.
Taylor Stinson says
I’m so happy you enjoyed 🙂
Victoria says
Can you make the cabbage a head of time
Taylor Stinson says
Yes you can! Up to 2 days in advance!
Patti says
How did you make the chili dipping sauce?
Taylor Stinson says
It’s just store bought sweet chili sauce 🙂 You can find it at most grocery stores.