This recipe delivers a crisp, savory bite with sweet and tangy notes in every mouthful. The wonton shells bake into golden, crunchy taco cups that hold glossy hoisin-glazed chicken and a bright, crunchy slaw. Textures contrast—crispy shell, tender chicken, and fresh shredded cabbage—while flavors balance sweet, salty, and a little heat from sweet chili sauce. It’s fast, straightforward, and perfect for weeknights or casual entertaining. If you like a slightly different crunch or want a faster bake method, check this crispy chicken wonton tacos guide for ideas.
Why You’ll Love This Applebee’s Chicken Wonton Tacos
- Ready in about 30 minutes with mostly hands-off oven time for the shells.
- Crunchy baked wonton cups give a restaurant feel without deep frying.
- Hoisin and soy create a glossy, savory-sweet glaze that clings to the chicken.
- Fresh coleslaw adds brightness and balances richness with vinegar and honey.
- Flexible for weeknight dinners, game day snacks, or a playful appetizer.
- Easy to scale up for a crowd; make multiple batches of shells ahead.
- Uses simple pantry staples and fresh produce for big flavor.
- Garnishes (cilantro, sesame) add aroma and a pro finish.
What Is Applebee’s Chicken Wonton Tacos?
Applebee’s Chicken Wonton Tacos are small taco-style bites made with baked wonton wrappers formed into cups and filled with hoisin-glazed chicken and a crisp slaw. They taste sweet, savory, and slightly tangy—hoisin and soy deliver the savory-sweet umami while garlic and ginger lift the flavor. The texture is a main draw: light, brittle wonton shells give a satisfying snap, the chicken stays tender and glossy, and the coleslaw adds a cool crunch. This is comfort food with an upbeat, party-vibe twist—great as a quick weeknight meal or finger-food for gatherings.
Ingredients for Applebee’s Chicken Wonton Tacos
For the 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
For the Slaw
- 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
For the Shells & To Serve
- 16 wonton wrappers
- Sweet chili sauce, for serving
- Chopped cilantro, for garnish
- Sesame seeds, for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use boneless, skinless thighs diced small if you prefer more flavor and juiciness. Cook time may slightly increase.
- Hoisin sauce: Substitute with a mix of 1 tbsp hoisin + 1 tsp honey + 1 tsp sriracha for a touch of heat. Optional.
- Sesame oil: Use toasted sesame oil for a stronger nutty flavor; use half if you prefer milder notes.
- Soy sauce: Low-sodium soy sauce works fine to reduce salt. Balance with a little extra honey if needed.
- Coleslaw mix: Swap with shredded cabbage and carrots if you don’t have a bagged mix. Add sliced napa cabbage for a softer bite.
- Wonton wrappers: If you want gluten-free, use gluten-free wonton wrappers if available—or consider small baked tortilla cups as an alternative (optional).
Step-by-Step Instructions
Step 1 – Bake the wonton shells
Preheat oven to 375°F (190°C). Lightly spray a muffin tin and drape each wonton wrapper over inverted muffin cups to form taco shells. Bake 5–7 minutes until crisp and golden. Let cool in the tin before removing to keep shape.
Visual cue: Shells should be light golden with crisp edges, not brown or burned.
Step 2 – Cook the diced chicken
In a skillet, heat 1 tbsp sesame oil over medium-high heat. Add the finely diced chicken and cook 3–4 minutes until cooked through. Stir often so pieces brown evenly.
Pro cue: Small, evenly sized pieces cook quickly; no pink inside when done.
Step 3 – Make the glaze
Stir in 2 tbsp hoisin sauce, 1 tbsp soy sauce, minced garlic, and 1 tsp minced fresh ginger. Cook another 2–3 minutes until the chicken is well-coated and the sauce looks glossy. Remove from heat.
Pro cue: The sauce should cling to the chicken and look shiny—if it’s too thin, let it reduce a minute.
Step 4 – Toss the slaw
In a bowl, combine coleslaw mix, sliced green onions, 1 tbsp sesame oil (for slaw), 1 tbsp rice vinegar, 1 tbsp soy sauce (for slaw), and 1 tbsp honey. Mix until lightly coated and evenly dressed. Taste and adjust honey or vinegar to your preference.
Visual cue: Slaw should look glossy and slightly wilted from dressing but still crunchy.
Step 5 – Assemble the tacos
Fill each baked wonton shell with glazed chicken, top with a scoop of slaw, drizzle with sweet chili sauce, and garnish with chopped cilantro and sesame seeds. Serve immediately so shells stay crisp.
Pro cue: Assemble just before serving to avoid soggy shells; keep extras separate for easy topping.
Pro Tips for Success
- Cut chicken into uniform small pieces so they cook evenly in the short time called for.
- Use a hot skillet but medium-high heat to brown quickly without drying out the chicken.
- Don’t overbake the wonton shells—5–7 minutes is usually enough; they crisp more as they cool.
- Keep slaw lightly dressed; too much dressing will make shells soggy. Add dressing right before serving if prepping ahead.
- Taste the chicken sauce and slaw before assembly; a touch more vinegar or honey can balance flavors.
- Use nonstick spray on the muffin tin and press wrappers gently—too tight or wrinkled wrappers may bake unevenly.
- Toast sesame seeds briefly in a dry pan for a nutty boost before garnishing.
Flavor Variations
- Optional: Add a dash of sriracha to the hoisin glaze for a spicy kick.
- Optional: Swap chicken for diced cooked shrimp or tofu for a different protein—adjust cooking time.
- Optional: Mix chopped peanuts into the slaw for crunch and richness.
- Optional: Use mango salsa instead of slaw for a sweeter, tropical twist.
- Optional: Add a squeeze of lime over finished tacos for a bright citrus lift.
- Optional: Stir a little fish sauce into the slaw dressing for deeper umami (start with 1/4 tsp).
Serving Suggestions
- Serve as an appetizer on a large platter with extra sweet chili sauce for dipping.
- Offer a simple side of steamed edamame or fried rice for a fuller meal.
- Pair with a light Asian-style cucumber salad for contrast.
- For a casual party, set up an assembly station with warm shells, chicken, slaw, and garnishes.
- Serve with chilled beer or a crisp white wine if you offer drinks.
- Plate on a long tray with lime wedges and extra cilantro for a polished look.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake wonton shells up to 1 day ahead and store in an airtight container at room temperature; they can lose some crispness if humid. Mix slaw and chicken separately and refrigerate.
- Storage: Store cooked chicken and dressed slaw in separate airtight containers in the fridge for up to 3 days. Wonton shells stored airtight may last 1–2 days crisp.
- Reheating: Warm glazed chicken in a skillet over medium heat just until hot. Reheat shells briefly in a 350°F (175°C) oven for 3–4 minutes to refresh crispness. Assemble right before serving.
- Texture changes: Slaw will soften over time and shells may become less crisp if assembled too early.
Storage and Freezing Instructions
- Freezing baked wonton shells is not recommended; they can become brittle and break or stale after thawing. Instead, keep shells at room temperature in an airtight container.
- You can freeze cooked glazed chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet. Re-dress slaw fresh after thawing.
- If you must freeze, freeze only the chicken (not slaw or shells) and plan to make fresh slaw and reheat shells before serving.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
320 kcal | 28 g | 24 g | 12 g | 3 g | 820 mg
Estimates vary by brands and portions.
FAQ About Applebee’s Chicken Wonton Tacos
Q: Why are my shells soft after baking?
A: They likely sat in the warm tin or were assembled too early. Bake to 5–7 minutes, cool in the tin, then remove. Assemble just before serving.
Q: My chicken glaze is too thin — what now?
A: Let the skillet simmer a little longer to reduce and thicken, or remove chicken and let sauce reduce separately then toss back.
Q: Can I use pre-cooked chicken?
A: Yes. Warm pre-cooked chicken in the skillet with the hoisin-soy mixture until glossy, about 1–2 minutes.
Q: How do I prevent the slaw from getting soggy?
A: Dress the slaw lightly and right before serving, or keep dressing separate until assembly.
Q: Can I make this vegetarian?
A: Optional: Use firm tofu, pressed and diced, or cooked mushrooms, then glaze the same way. Adjust cooking time.
Q: What if my wonton wrappers burn easily?
A: Check oven temperature and reduce time. Use the middle rack and watch closely the first time you bake them.
TastyInspo Notes
- Finish with a tiny extra drizzle of sweet chili sauce over each taco to make them pop visually and flavor-wise.
- Scatter a few extra sliced green onions and a lime wedge on the plate for freshness.
- Use a shallow platter with a bed of lettuce to help the tacos stay upright and look organized.
- For a restaurant touch, lightly sprinkle toasted sesame seeds right before serving.
- Serve with small forks or picks for easy handling at gatherings.
Troubleshooting
- Bland flavor: Check soy and hoisin amounts and add a pinch more or a splash of rice vinegar to brighten.
- Overcooked chicken: Reduce heat and cook until just done; small dice reduces cook time.
- Watery sauce: Boil sauce briefly to reduce, or remove chicken and thicken sauce before tossing.
- Shells burning: Move tray to center rack and shave off a minute or two of bake time.
- Soggy shells: Assemble at the last minute and keep slaw and sauce separate until serving.
- Slaw too sweet or sharp: Balance with extra rice vinegar or a pinch of salt depending on which note dominates.
Final Thoughts
These chicken wonton tacos deliver big restaurant-style flavor with simple steps you can repeat any night. The crisp shells, glossy chicken, and bright slaw make a balanced bite that’s easy to scale and fun to serve.
Conclusion
If you want to see the original menu inspiration or compare a dine-in version, visit Applebee’s® Chicken Wonton Tacos – Dine-in, Takeout, or Delivery for reference and more serving ideas.
Chicken Wonton Tacos
Ingredients
For the Chicken
- 2 pieces chicken breasts, finely diced Use boneless, skinless thighs for more flavor and juiciness.
- 2 tbsp hoisin sauce Substitute with a mix of 1 tbsp hoisin + 1 tsp honey + 1 tsp sriracha for a touch of heat.
- 1 tbsp sesame oil Use toasted sesame oil for stronger flavor; use less for milder notes.
- 1 tbsp soy sauce Low-sodium soy sauce can be used.
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
For the Slaw
- 1 bag coleslaw mix Can substitute with shredded cabbage and carrots.
- 4 pieces green onions, thinly sliced
- 1 tbsp sesame oil (for slaw)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (for slaw)
- 1 tbsp honey
For the Shells & To Serve
- 16 pieces wonton wrappers Use gluten-free wrappers if needed.
- to taste sweet chili sauce, for serving
- to taste chopped cilantro, for garnish
- to taste sesame seeds, for garnish
Instructions
Bake the wonton shells
- Preheat oven to 375°F (190°C). Lightly spray a muffin tin and drape each wonton wrapper over inverted muffin cups to form taco shells. Bake for 5–7 minutes until crisp and golden. Let cool in the tin before removing to keep shape.
Cook the diced chicken
- In a skillet, heat 1 tbsp sesame oil over medium-high heat. Add the finely diced chicken and cook for 3–4 minutes until cooked through, stirring often.
Make the glaze
- Stir in the hoisin sauce, soy sauce, minced garlic, and minced ginger. Cook for another 2–3 minutes until the chicken is well-coated and the sauce looks glossy. Remove from heat.
Toss the slaw
- In a bowl, combine coleslaw mix, sliced green onions, sesame oil for slaw, rice vinegar, soy sauce for slaw, and honey. Mix until lightly coated and evenly dressed.
Assemble the tacos
- Fill each baked wonton shell with glazed chicken, top with a scoop of slaw, drizzle with sweet chili sauce, and garnish with chopped cilantro and sesame seeds. Serve immediately.
