Chicken Wonton Tacos (Applebee’s Copycat!)
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My Chicken Wonton Tacos are inspired by the wildly popular Applebee’s recipe!! Tender and juicy marinated chicken is stuffed into crispy wonton wrapper taco shells and topped with a flavorful homemade coleslaw. Full of unique flavors and textures, you absolutely have to try my version of Applebee’s wonton chicken tacos!!
Chicken Wonton Tacos
If you’ve been missing Applebee’s Chicken Wonton Tacos, you’re not alone! I was so sad to discover that the restaurant discontinued them a few years ago.
Well, the time for mourning is over because I just created the best chicken wonton tacos copycat recipe!!
I honestly don’t know why they got rid of these bad boys because they are so good. Who would have thought wonton wrappers would work so well as taco shells?!
Paired with chicken marinated in a mixture of stir fry sauce, sesame ginger dressing, plus soy sauce, homemade coleslaw, and a few simple toppings, my version of Applebee’s wonton chicken tacos is perfect for Asian fusion lovers.
Serve it as part of a larger appetizer spread… or enjoy a few for lunch!!
If you’re craving more copycat recipes, you’ve come to the right place. I’ve got a whole collection!
Ingredient Notes and Substitutions
- Chicken Breast – I’m using chicken breast because it’s easiest to find and work with. Make sure to cut it into small pieces before getting started!
- Stir Fry Sauce – I add ½ cup of stir fry sauce to the chicken marinade for maximum flavor!
Sometimes I make it myself, other times I go with store-bought just to make life easier. - Sesame Ginger Dressing – You’ll need sesame ginger dressing for the marinade and the homemade coleslaw! Feel free to use your preferred brand.
- Brown Sugar – To add just a touch of sweetness to the mix.
I like brown sugar instead of white here as the molasses-like flavor pairs great with the other ingredients. - Vegetables – Shred some carrots and slice some cabbage to make your quick homemade coleslaw.
- Wonton Wrappers – For the wonton taco shells, of course! I used the square-shaped ones — they’ll hold a bit more than the round ones.
- Vegetable Oil – You’ll need vegetable oil to fry the wonton wrappers and to cook the chicken. I like canola or peanut oil myself.
- Garnish – It wouldn’t be a true wonton chicken tacos recipe without some garnishes! I use fresh cilantro and lime wedges. Both add a zesty kick that I love!
Tips and Tricks to Make Perfect Applebee’s Chicken Wonton Tacos
- Let the chicken marinate before cooking.
You may be tempted to cook the chicken right away, but it’s important to let it marinate for at least 30 minutes.
That will give the marinade enough time to really meld, without worrying about the chicken breaking down.
The rich flavors of the stir fry sauce, sesame ginger dressing, soy sauce, and brown sugar need a bit of time to develop. Don’t skip this important step!
- Prep the coleslaw in advance.
Make it in advance and keep it in the fridge until you’re ready to make your Applebee’s chicken wonton tacos for a quick meal prep hack.
Plus, this helps the flavors come together and ensures the coleslaw is chilled. It’s such a yummy contrast to the hot chicken!
- Be careful when frying the wonton wrappers.
The wonton taco shells are part of what makes this Applebee’s dish so unique! They crisp up perfectly when fried, but you need to be cautious as you do it.
Make sure to flip them carefully halfway through the cooking time so they’re golden brown and crunchy on both sides.
Oh — and make sure that the oil temperature is 350°F for even cooking!
- Caramelize that chicken.
After your chicken has marinated, cook it over medium-high heat to create a caramelized glaze.
This is another key to making chicken wonton tacos just like Applebee’s.
That signature caramelization happens over high heat. Don’t be afraid to crank it up!
Prep Ahead
- Cut the chicken into small pieces
- Make the coleslaw
- Create the marinade
- Fold the wonton wrappers
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
- Candy Thermometer – To check the oil temperature.
- Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
Serving Suggestions
Serve your Applebee’s wonton chicken tacos immediately with homemade coleslaw, fresh cilantro, and lime wedges.
You may also want to have a bit of sesame ginger dressing on the side as a dipping sauce!
Want to pair these with some other Applebee copycats? Say no more! I’ve got recipes for their famous spinach artichoke dip, spicy queso blanco, and crispy cheese bites!
Storing and Reheating Wonton Chicken Tacos
Refrigerate each component separately to extend its shelf life. Otherwise, the taco shells will start to go soggy.
The cooked chicken and coleslaw will be good for about 3-4 days, and the shells will keep for 2-3 days.
Now, if the tacos are already assembled, you can wrap each one tightly in plastic wrap and store them in the fridge for about 2-3 days.
Keep in mind that the texture of the taco shells may change a bit!
Applebee’s Wonton Chicken Tacos FAQ
Yes, the restaurant discontinued this menu item back in 2020. But hey, that’s all the more reason to make them yourselves at home with my copycat recipe!
The key to preventing soggy wonton taco shells is to make sure to fully fry them until they’re crispy and golden brown. You’ll also want to wait to assemble your wonton tacos until just before serving for the best (and crunchiest!) results.
Absolutely! I kept things classic with the coleslaw, cilantro, and lime, but you can feel free to add your own flavor to your Applebee’s chicken wonton tacos. Diced tomatoes, avocado slices, shredded cheese, or salsa are all great options.
Enjoy!
With love, from our simple kitchen to yours.
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Chicken Wonton Tacos (Applebee’s Copycat!)
Ingredients
- 1 pound chicken breast, cut into small pieces
- 2 tablespoons vegetable oil
For the Marinade:
- 1/2 cup stir fry sauce
- 1/4 cup sesame ginger dressing
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
For the Coleslaw:
- 1 cup thinly sliced cabbage
- 1/4 cup shredded carrots
- 2 tablespoons sesame ginger dressing
Wonton Taco Shells:
- 10 wonton wrappers
- vegetable oil, for frying
For garnish/serving: (optional)
- fresh cilantro
- lime wedges
Instructions
Chicken marinade:
- In a bowl, combine the chicken pieces with the stir fry sauce, sesame ginger dressing, soy sauce, and brown sugar. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Prepare the wonton taco shells:
- In a deep frying pan, heat enough vegetable oil so that it is at least 2 inches deep over medium high heat until it reaches 350°F (175°C). Gently fold each wonton wrapper into a triangle shape without sealing the edges. Fry the wontons until they are crispy and golden brown, flipping them halfway through cooking. Transfer to a paper towel lined plate to absorb excess grease. Repeat this process with all the wontons.
Prepare the coleslaw:
- In a bowl, combine the thinly sliced cabbage, shredded carrot, and sesame ginger dressing until thoroughly mixed. Cover and place in the refrigerator until ready to use.
Cook the chicken:
- Heat 2 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Add the marinated chicken and cook until it’s fully cooked through and caramelized with the marinade, creating a savory glaze.
Assemble the tacos:
- Place approximately 1- 1 ½ tablespoons of the cooked chicken mixture into each wonton shell.
- Top the chicken with the coleslaw mixture.
- Garnish the tacos with fresh cilantro leaves and serve with lime wedges. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2024
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Having never tried these at Applebee’s I have nothing to compare them to but boy oh boy were they fantastic! They were very easy to make and they were devoured in minutes. I was told I need to make them at least once a week LOL We love all of your recipes!!
Hi Marcy!!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn