Go Back

Applebee's Chicken Wonton Tacos (Copycat)

Applebee's chicken wonton tacos with crispy baked shells, sweet-savory Asian chicken, crunchy coleslaw, and a sesame dressing drizzle. Oven-baked wontons stay golden and shatter-crisp before filling with a hoisin-soy chicken mixture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Asian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cup cooked chicken breast, shredded
  • 0.25 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tsp grated fresh ginger
  • 2 garlic, minced
  • 1 tsp sriracha (optional)
Slaw
  • 2 cup coleslaw mix
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp soy sauce
Wonton Shells
  • 16 wonton wrappers
  • 1 cooking spray or vegetable oil
Garnish
  • 1 sliced green onions
  • 1 sesame seeds
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the wonton taco shells
  1. Preheat the oven to 375°F (190°C). Line up an inverted muffin tin so you can fold the wrappers into the taco shape right after spraying.
  2. Lightly spray both sides of the wonton wrappers with cooking spray or vegetable oil. This helps them crisp and turn golden in the oven.
  3. Fold each wrapper over the bars of an inverted muffin tin to create taco shells. Aim for a snug fold so the edges hold during baking.
  4. Bake for 7–9 minutes until golden and crispy. Use a visual cue: the edges should look dry and browned, not pale or soft.
Make the chicken filling
  1. In a skillet, combine the hoisin sauce, soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and sriracha. Stir until the mixture looks glossy and fully combined.
  2. Add the shredded chicken and cook for 3–4 minutes until coated and heated through. Watch for steam and an even sheen coating the chicken.
Make the slaw and assemble
  1. In a separate bowl, toss the coleslaw mix with the mayonnaise, rice vinegar, sesame oil, honey, and soy sauce. Toss until the slaw looks lightly coated, with no dry cabbage pockets.
  2. Fill each crispy wonton shell with the chicken mixture. Distribute evenly so each taco has a mound of filling.
  3. Top with the crunchy slaw. Add enough to create a contrast in texture without overflowing.
  4. Garnish with green onions, sesame seeds, cilantro, and a squeeze of fresh lime before serving. Finish right before eating for the crispiest shells.

Notes

Pro tip: bake the shells first and let them sit 1–2 minutes so they finish drying into a crunch before filling. Store assembled tacos only briefly; keep chicken and slaw separately in the fridge up to 3 days, then reheat the chicken and re-toss slaw to serve. Freezing is not recommended for the baked wonton shells. For a lighter option, swap mayonnaise for Greek yogurt (same amount) in the slaw.