These Applebee’s Chicken Wonton Tacos are the perfect copycat, filled with honey-garlic chicken and zesty slaw in a crispy wonton shell.

Whether youโre whipping them up for a quick dinner, a fun appetizer, or a party snack, these tacos will definitely leave your guests impressed. Plus, theyโre easy to customize with your favourite toppings!
Why you’ll love this recipe
- Crispy and delicious: They’re filled with honey-garlic chicken and tangy slaw for the ultimate crunch.
- Great for entertaining: A real crowd-pleasing appetizer or main dish that’s perfect for sharing.
Ingredients and substitutions
Chicken
- Chicken breasts โ if you prefer dark meat, you can use boneless chicken thighs instead.
- Hoisin sauce โ 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 โ you can try using a neutral cooking oil like olive oil or avocado oil instead.
- Soy sauce โ tamari or coconut aminos are the best substitutes for soy sauce.
- Garlic โ freshly minced garlic is best but the jarred variety will work as well.
- Ginger โ use 1 tsp. of ground ginger powder if you donโt have any fresh ginger on hand.
Asian-inspired slaw
- Coleslaw โ chop up some red or green cabbage instead (although buying the bagged coleslaw is easier).
- Green onions โ chives or shallots would be the best substitute here.
- Sesame oil โ swap out for a neutral oil like avocado or canola oil.
- Rice vinegar โ white wine vinegar or apple cider would also work.
- Soy sauce โ tamari or coconut aminos are the best substitutes for soy sauce.
- Honey โ try using agave syrup or brown rice syrup instead for a bit of sweetness.
Toppings
- Wonton wrappers โ if you want to make these tacos low-carb, use lettuce wraps instead.
- Sweet chili sauce โ make your own using a blend of hot sauce and honey.
- Chopped cilantro โ leave this out altogether if you donโt have any cilantro.
- Sesame seeds โ both white and black sesame seeds would work here.

How to make Applebee’s chicken wonton tacos

Step 1: Make the coleslaw.
Mix ingredients for coleslaw together in a large bowl.
Step 2: Prep the wonton wrappers.
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 9ร13 baking dish.

Step 3: Bake until crispy.
Bake for 7-8 minutes, watching closely so they don’t burn. Take wonton shells out of the oven, then gently pull them apart while they are still pliable. Bake another 7-8 minutes until crispy.
Step 4: Marinate the chicken.
Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic and ginger.

Step 5: Cook the chicken.
Saute chicken, tossing frequently until cooked through.
Step 6: Assemble your tacos and serve!
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!

Recipe tips and Variations
Here are my best tips for making these wonton tacos taste just like the restaurant version, along with a few ways to switch them up:
- Crisp the wontons: Bake or air fry the wonton wrappers until golden and crunchy before filling them.
- Use rotisserie chicken: Save time by shredding a store-bought rotisserie chicken instead of cooking chicken from scratch.
- Swap the protein: Try ground chicken, shrimp, or even tofu for a different filling.
- Play with toppings: Add shredded carrots or diced mango for extra crunch and flavour.
- Change the sauce: Drizzle with sriracha mayo, peanut sauce, or teriyaki glaze for a fun flavour variation.
Frequently asked questions
Can I use pre-cooked chicken?
Absolutely! Just toss pre-cooked chicken in the sauce mix and warm it in a skillet before filling the wontons.
Is baking better than frying the wonton shells?
Baking is a lighter option and still delivers crunch. Frying gives that extra crispness but adds a bit more oil.
How can I make these low carb?
Try using lettuce wraps in place of wonton shells. Still fun to eat, but much lower in carbs.

Topping ideas for this chicken wonton tacos
These Applebeeโs wonton tacos are appetizer-sized, but you can level them up with extra toppings if you have a sharp knife and a little time to mince:
- Minced mushrooms: Add earthy flavour and a bit more texture.
- Minced bamboo shoots: A crunchy, fresh addition with a mild taste.
- Grated carrot or parsnip: Brightens the tacos with a touch of sweetness.
- Kohlrabi matchsticks: Crisp and refreshing, almost like a radish or cabbage.
- Plum sauce: A sticky-sweet drizzle that pairs perfectly with the chicken filling.
- Sriracha sauce: A spicy kick for anyone who loves heat.
How to store and reheat
Make ahead: Prepare the chicken and slaw up to a day in advance, then crisp the wonton shells just before serving.
Store: Keep leftover tacos in an airtight container in the fridge for up to 2 days, though the shells may soften. Store the leftover chicken in the fridge for 3-4 days or freeze it for up to 3 months.
Reheat: Warm the chicken filling in the microwave or a skillet, then assemble with freshly crisped wonton shells for best results.
Freeze and reheat from frozen: Freeze the chicken filling separately for up to 3 months, then thaw in the fridge overnight and reheat in a skillet before assembling.

More Applebee’s copycat recipes
Meal prep tools
- 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 (397g) 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!
Comments & Reviews
Shelley says
We decided the best way to have this recipe would be as a bowl. Put the salad/sloth and the chicken and wonton strips and top it with (what we used parsley not cilantro ) and the chili sauce.
Lindsey says
Where did I go wrong? Use cooking spray on wonton wrappers baked once for 6mins they where dark but not burntโฆdidnโt put them back in hmmmm maybe need to do the oil brushing instead delicious anyway
Taylor Stinson says
All ovens are different unfortunately so there are sometimes different results. Maybe the cooking spray also impacted it, they shouldn’t get that dark so soon!
Tracy says
These were amazing! I made 2 servings and we ate them all!
Taylor Stinson says
I’m so happy you enjoyed!
Sandy says
What size bag of coleslaw.
Taylor Stinson says
397g
Sandy says
14 ounces, thank you.
Ingrid says
When you pull them apart a little do you out them back on the rim of dish or lay them flat in pan for second bake?
Taylor Stinson says
Yes you back them back on the rim!
April says
My favorite!!
Elizabeth Colon says
This recipe is incredible!! I made it exactly as was listed in the recipe and itโs perfect and so tasty!
Taylor Stinson says
I’m so happy you enjoyed!
Judy M says
Just made these tacos with shredded Napa cabbage and radicchio..didnโt have any coleslaw and too cold to go shopping (northern Ontario). Turned out great. Thanks for a great recipeโฆ.even though I had to substitute.
Taylor Stinson says
I’m so happy you enjoyed!
kristen says
this looks delicious but have you tried it without coleslaw? my husband cant stand coleslaw. I wonder if it would still be tasty without and if there might be a replacment something i could use instead?
Taylor Stinson says
Hmm no I haven’t and I do think it benefits from a bit of acidity from the coleslaw. I’m wondering if you could toss some other thinly sliced vegetable (red pepper and/or carrots or even just lettuce) with the same sauce from the slaw?
Jess says
I don’t like coleslaw AT ALL and I really like it when I get these at applebees. I still haven’t tried the recipe.
Kathleen I. says
I hate coleslaw (cringe), but I actually love love it in the tacos. Go figure. Just tell him it is cabbage
Katie says
We use broccoli slaw ๐
Terry says
Can you make the wontons ahead and keep in closed container?
Since this is a later opinions notes will you email me?
Taylor Stinson says
You should be able to make them ahead up to a couple of days, yes.