Copycat Applebee’s Chicken Wonton Tacos Recipe

The very first time I ordered Applebee’s Chicken Wonton Tacos, I wasn’t expecting them to be that good — but oh my, I was hooked after the first bite. The crispy wonton shell, the sweet and savory chicken, and that crunchy, fresh slaw with creamy sauce on top? It was a perfect balance of flavors and textures. Naturally, I knew I had to try recreating them at home.

I’ll be honest, my first attempt was a mess. I fried the wonton wrappers for too long and ended up with shells so hard you could barely bite into them. Then I tried baking them flat (big mistake — they looked more like chips than tacos). But after a little experimenting, I figured out how to shape and crisp the wontons just right. Pair them with tender Asian-inspired chicken and a crunchy slaw, and you’ve got a copycat recipe that rivals the real thing.

Now these little tacos are a family favorite in my house — they disappear faster than I can make them.

Ingredients

For the Wonton Taco Shells:

12 square wonton wrappers
Cooking spray or a light brush of oil

For the Chicken Filling:

1 lb boneless, skinless chicken breast (cut into small bite-sized pieces)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 clove garlic, minced
1 teaspoon grated fresh ginger

For the Slaw Topping:

2 cups shredded coleslaw mix (cabbage & carrots)
2 tablespoons mayonnaise
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
Pinch of salt & pepper

For Garnish:

Chopped cilantro
Green onions, thinly sliced
Sweet chili sauce (optional, but highly recommended!)

Substitute Ideas:

Chicken: Swap with ground chicken, ground turkey, or even shrimp.
Gluten-free: Use gluten-free soy sauce or coconut aminos, and gluten-free wonton wrappers.
Lighter option: Use Greek yogurt in place of mayo for the slaw.
Extra crunch: Add crushed peanuts or sliced almonds on top.

Instructions / Method

Make the Wonton Shells
- Preheat oven to 375°F (190°C). Lightly spray both sides of the wonton wrappers with cooking spray.
- Drape each wrapper over the side of a baking dish or loaf pan to create a taco shell shape. Bake for 7–8 minutes until golden and crisp. (Keep a close eye — they burn quickly!)
Cook the Chicken
- In a bowl, whisk together soy sauce, hoisin sauce, honey, sesame oil, rice vinegar, garlic, and ginger.
- Heat a skillet over medium heat, add chicken, and cook until no longer pink. Pour in the sauce mixture and let it simmer for 3–4 minutes until the chicken is coated and slightly sticky.
Prepare the Slaw
- In a small bowl, whisk together mayonnaise, rice vinegar, honey, sesame oil, salt, and pepper. Toss with the shredded coleslaw mix until evenly coated.
Assemble the Tacos
- Fill each crispy wonton shell with a spoonful of chicken. Top with a bit of slaw, drizzle with sweet chili sauce, and sprinkle with cilantro and green onions.
Serve Immediately
- These tacos are best enjoyed right after assembling, while the shells are still crisp.

Preparation & Cooking Time

Total time: ~30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Serving size: Makes about 12 mini tacos

Serving Suggestions

Serve as a fun appetizer for parties or game nights.
Pair with fried rice or stir-fried veggies for a complete meal.
Drizzle extra sweet chili sauce or sriracha mayo for added heat.

Storage & Reheating:

Store leftover chicken and slaw separately in airtight containers in the fridge for up to 2 days.
Wonton shells don’t store well — they lose their crispness — so bake a fresh batch when ready to serve.

FAQs

Can I make this ahead of time?

Yes! Cook the chicken and prepare the slaw in advance. Store them in the fridge, then bake the wonton shells and assemble right before serving.

How do I keep the wonton shells crispy?

The trick is baking them just until golden and storing them in a dry place. Don’t add filling until you’re ready to serve, or they’ll soften quickly.

Can I fry the wonton shells instead of baking?

Definitely. Fry them in oil at 350°F (175°C) for about 30–40 seconds, shaping them with tongs. They’ll be extra crispy, but slightly heavier.

What’s the best substitute for hoisin sauce?

If you don’t have hoisin, you can mix soy sauce with a little peanut butter and honey — it’s not exact, but it works in a pinch.

Can I make this recipe healthier?

Yes! Bake the shells instead of frying, use Greek yogurt in the slaw, and go lighter on the sauce for the chicken.

A Note from My Table to Yours

These copycat Applebee’s Chicken Wonton Tacos are one of those recipes that always bring excitement to the table. They’re fun to make, fun to eat, and absolutely bursting with flavor. The crispy shell, the sweet-savory chicken, and that fresh, crunchy slaw — it’s a combo that never fails.

Don’t worry if your first wonton shells aren’t perfect. Mine certainly weren’t! Just remember, once they’re filled and topped, no one’s going to notice little imperfections — they’ll be too busy reaching for seconds.

So grab some wonton wrappers and give this recipe a try. I promise, they’re just as crave-worthy as the Applebee’s version — maybe even better.