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Applebee’s Chicken Wonton Tacos

These Applebee’s Chicken Wonton Tacos bring restaurant flavor right to your kitchen! Crispy wonton shells are filled with juicy teriyaki chicken, a zesty Asian slaw, and drizzled with sweet chili sauce. Perfect for appetizers, party snacks, or a fun dinner idea that the whole family will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American, Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 lb ground chicken
  • 16 wonton wrappers
  • 1 cup coleslaw mix shredded cabbage & carrots
  • 2 green onions finely sliced
  • 1/4 cup sweet chili sauce
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • Salt & pepper to taste
Creamy Sauce Drizzle
  • 1/2 cup mayo
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon sriracha optional
Optional Add-ins
  • Diced avocado
  • Chopped cilantro
  • Crushed peanuts for extra crunch

Equipment

  • Large skillet
  • Baking dish or muffin tin
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

Prep the Wonton Shells:
  1. Preheat oven to 375°F. Drape wonton wrappers over the sides of a baking dish to form a taco shape. Bake for 7-8 minutes until crispy and golden.
Cook the Chicken:
  1. In a large skillet over medium heat, cook ground chicken until no longer pink. Add garlic powder, ginger, soy sauce, hoisin sauce, sweet chili sauce, and sesame oil. Stir and cook for 2-3 minutes until fully coated and heated through.
Make the Creamy Drizzle:
  1. In a small bowl, mix mayo, sweet chili sauce, and sriracha (if using) until smooth.
Assemble the Tacos:
  1. Fill each crispy wonton shell with a spoonful of chicken mixture, top with coleslaw mix, green onions, and a generous drizzle of the creamy sauce.
Optional Toppings:
  1. Add diced avocado, cilantro, or crushed peanuts for extra flair.

Notes

Applebee’s Chicken Wonton Tacos – Helpful Tips

Crispy Wonton Shells
  • Use square wonton wrappers, brush them lightly with oil, and bake them over an upside-down muffin tin at 350°F for about 6-8 minutes until crispy and golden.
  • You can also air fry them at 350°F for 4-5 minutes—just make sure to shape them gently over a mold or foil “canoe” to keep that taco shell form.
Flavorful Chicken Filling
  • Use diced or shredded cooked chicken (leftovers work great!) and toss it in a sweet-savory sauce mix of soy sauce, hoisin, sesame oil, garlic, and a touch of honey.
  • Warm the chicken in a skillet for a few minutes so it absorbs the sauce and gets that sticky glaze.
Asian Slaw for Crunch
  • Mix shredded cabbage, carrots, green onions, and a splash of rice vinegar and sesame oil for a light, crisp slaw that balances the sweet chicken.
  • Let the slaw sit for 5-10 minutes to marinate and soften slightly.
Taco Assembly Tips
  • Fill each crispy wonton shell with a spoonful of chicken, top with slaw, and finish with a drizzle of sweet chili sauce or bang bang sauce.
  • Garnish with fresh cilantro, sesame seeds, and a squeeze of lime for that restaurant-fancy touch.
Make-Ahead & Storage
  • Prep the chicken and slaw ahead—store separately in airtight containers for up to 2 days.
  • Assemble tacos right before serving to keep the wonton shells crispy.
  • Wonton shells can be baked and stored in an airtight container at room temperature for up to 2 days.
Fun Variations to Try
  • Swap chicken for shrimp, pulled pork, or tofu for a fresh twist.
  • Add a spicy kick with sriracha mayo drizzle or sliced jalapeños.
  • Turn them into mini taco cups by pressing the wontons into muffin tins to bake into little crispy bowls.