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Copycat Applebee’s Chicken Wonton Tacos

Crispy baked wonton shells filled with tender, sweet-savory chicken and topped with a creamy, crunchy slaw — these copycat Applebee’s Chicken Wonton Tacos are just as crave-worthy as the restaurant favorite. Perfect for parties, game nights, or as a fun weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Mini Tacos

Ingredients
  

  • For the Wonton Taco Shells
  • 12 square wonton wrappers
  • Cooking spray or light brush of oil
  • For the Chicken Filling
  • 1 lb boneless skinless chicken breast (cut into 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 fresh ginger grated
  • 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!

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Spray both sides of wonton wrappers with oil.
  • Drape each wrapper over the side of a baking dish or loaf pan to form a taco shape.
  • Bake 7–8 minutes until golden and crisp. Watch closely — they brown fast!
  • Cook the Chicken
  • In a bowl, whisk soy sauce, hoisin, honey, sesame oil, rice vinegar, garlic, and ginger.
  • Heat skillet over medium, cook chicken until no longer pink.
  • Add sauce mixture and simmer 3–4 minutes until chicken is coated and sticky.
  • Prepare the Slaw
  • Whisk mayo, rice vinegar, honey, sesame oil, salt, and pepper.
  • Toss with coleslaw mix until well coated.
  • Assemble the Tacos
  • Fill each shell with chicken.
  • Top with slaw, drizzle sweet chili sauce, and sprinkle cilantro and green onions.
  • Serve Immediately
  • Best enjoyed right after assembling while shells are still crisp.

Notes

  • Storage: Store chicken and slaw separately in the fridge (up to 2 days). Make fresh shells before serving.
  • Substitutions:
    • Swap chicken with ground turkey or shrimp.
    • Gluten-free? Use GF soy sauce & wonton wrappers.
    • Lighter? Replace mayo with Greek yogurt.
  • Make Ahead: Cook chicken and slaw in advance; bake shells and assemble before serving.
  • Pro Tip: Add crushed peanuts or almonds on top for extra crunch!