Applebee’s Chicken Wonton Tacos
These chicken wonton tacos feature sweet-hoisin glazed chicken tucked into crunchy wonton shells, perfect for a quick and delightful weeknight dinner or appetizer.
I still remember the first time I tried these crisp little tacos at home — the sweet-hoisin glazed chicken tucked into crunchy wonton shells with a bright, tangy slaw felt like a restaurant appetizer turned weeknight dinner. They come together fast, please kids and adults alike, and deliver a great mix of textures: crunchy, saucy, and fresh. If you enjoy playful, shareable food that’s quicker than takeout, these chicken wonton tacos are an easy win — and if you like other quick chicken taco ideas, try my take on Mediterranean chicken tacos for a different flavor profile.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: it’s fast, kid-friendly, and feels fancy without a lot of fuss. The hoisin-sesame glaze gives the chicken a savory-sweet, slightly Asian flavor, while the baked wonton shells add irresistible crunch. Because most of the work is quick cooking and simple assembling, it’s perfect for weeknights, parties, or game-day snacks.
Benefits at a glance:
- Ready in about 30 minutes.
- Low-cost ingredients that are easy to source.
- Customizable to dietary needs (gluten-free wrappers or tofu swaps are possible).
- Great for feeding a crowd as an appetizer or doubling as a light main.
The cooking process explained
Quick overview before you start: bake the wonton wrappers into taco-shaped shells, pan-sear diced chicken and glaze it with hoisin and soy, toss a simple sesame-honey slaw, then assemble and garnish. Timing is straightforward: while the shells crisp in the oven (5–7 minutes), cook the chicken in one skillet and whisk the slaw together in a bowl. Assemble immediately so the shells stay crunchy.
What you’ll do, stepwise:
- Shape and bake wonton wrappers into mini taco shells.
- Cook diced chicken until just done, then glaze with hoisin + aromatics.
- Toss coleslaw with a sesame-honey dressing.
- Fill shells, top with slaw and sauces, and serve right away.
What you’ll need
- 2 chicken breasts, finely diced (about 1 to 1¼ lb)
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil (for cooking chicken)
- 1 tbsp soy sauce (for chicken)
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1 bag coleslaw mix (about 14–16 oz)
- 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
Ingredient notes and substitutions:
- For gluten-free: swap regular soy sauce for tamari and use GF wonton-style wrappers (often made from rice).
- For vegetarian: use firm tofu, pressed and diced, and pan-sear until golden before glazing.
- If you don’t have hoisin, hoisin + a dash of brown sugar and a splash of soy approximates the flavor.
Step-by-step instructions
- 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. Watch closely — they can brown fast. Remove and cool on a rack so they keep their shape.
- Meanwhile, heat 1 tbsp sesame oil in a skillet over medium-high heat. Add the diced chicken in a single layer. Cook 3–4 minutes, stirring occasionally, until no pink remains and edges begin to brown.
- Stir in 2 tbsp hoisin, 1 tbsp soy sauce, minced garlic, and minced ginger. Reduce heat a little and cook 2–3 more minutes, tossing chicken so it becomes glossy and coated. Taste and adjust seasoning (more soy for salt, a pinch of sugar if you like it sweeter).
- In a bowl, combine the coleslaw mix with 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, and the sliced green onions. Toss until evenly coated. Let sit 5 minutes to let flavors meld.
- Fill each baked wonton shell with a spoonful of glazed chicken. Top with a mound of slaw. Drizzle sweet chili sauce over each taco. Finish with chopped cilantro and sesame seeds. Serve immediately for maximum crunch.
01Ingredients
For the Chicken
For the Slaw
For Assembly
02Method
- Preparation
- Cooking the Chicken
- Making the Slaw
- Assembly
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0 OF 8 DONE03Recipe notes
- 01For gluten-free options, use tamari and gluten-free wonton wrappers. For vegetarian, substitute chicken with firm tofu.
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Best ways to enjoy it
Plate a dozen wonton tacos on a long platter for sharing, or make individual plates of three to four per person with lime wedges on the side. Pairings that complement the sweet-savory profile:
- Pickled cucumber slices or a simple cucumber salad for brightness.
- Steamed edamame or a cold sesame noodle salad.
- If you want a more substantial side, these go surprisingly well with a creamy orzo; try a light pasta such as 15-minute creamy lemon chicken orzo for a contrasting texture.
Serve chilled alcohol-free beer, a floral pear spritzer, or a citrusy sparkling water to balance the sweet-salty flavors.
Keeping leftovers fresh
Short-term storage:
- Chicken: Store glazed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying.
- Slaw: Keep dressed slaw in a separate airtight container for up to 24 hours; it will soften as it sits. If you plan to store longer, keep dressing separate and toss before serving.
- Wonton shells: They do not store well once filled. Keep baked shells in a single layer in an airtight container at room temperature for up to 1 day (they’ll keep if truly dry). If they soften, re-crisp in a 350°F oven for 3–5 minutes.
Freezing:
- Cooked glazed chicken freezes fine. Cool completely, portion into freezer-safe bags, and freeze up to 2 months. Thaw overnight in the fridge and reheat. Do not freeze assembled tacos — the shells will lose crunch.
Food safety:
- Cook chicken to an internal temperature of 165°F (74°C). Use a probe thermometer to check the thickest pieces. Cool and refrigerate per USDA guidelines (within 2 hours of cooking).
Creative twists
- Spicy kick: Mix Sriracha into the hoisin glaze or blend it into the sweet chili sauce.
- Hawaiian style: Add diced pineapple to the slaw for a sweet-tangy contrast.
- Korean BBQ: Swap hoisin for gochujang mixed with honey and sesame oil for a spicy, fermented punch.
- Mini sliders: Use small slider buns instead of wontons for a softer, portable option.
- Vegan: Replace chicken with marinated, baked tofu or tempeh and use vegan hoisin/soy products.
Your questions answered
How long does prep and cook time take?
A: Active prep is about 15 minutes (dicing, tossing slaw, prepping shells). Cook time is 10–15 minutes, so plan roughly 30 minutes total.
Can I make the shells ahead of time?
A: Yes. Bake the wonton shells and cool completely. Store in an airtight container at room temperature for up to one day. Re-crisp in a warm oven for a few minutes if needed.
How do I keep the shells from getting soggy?
A: Assemble at the last minute. Keep chicken and slaw separate until serving. Spoon only as much filling as you’ll eat immediately.
Can I batch this for a party?
A: Definitely. Keep chicken warm in a low oven (200–225°F) in a covered pan. Keep slaw chilled and let guests assemble their own tacos to ensure crunch.
Conclusion
Re-creating Applebee’s Chicken Wonton Tacos at home gives you control over flavor, spice level, and freshness — plus the satisfaction of a crispy, saucy bite made from scratch. For more ideas, try my Healthy Crockpot Chicken Tacos or a bowl of Easy Keto Naked Wonton Soup.
Appetizer
Appetizer
Appetizer
