Description
Recreate Applebee’s Chicken Wonton Tacos at home! Crispy wonton shells, sweet and savory chicken filling, crunchy slaw, and drizzled sauces make this easy recipe unforgettable.
Ingredients
2 chicken breasts, finely diced
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp minced fresh ginger
1 bag coleslaw mix
4 green onions, thinly sliced
1 tbsp sesame oil (for slaw)
1 tbsp rice vinegar
1 tbsp soy sauce (for slaw)
1 tbsp honey
16 wonton wrappers
Sweet chili sauce, for serving
Chopped cilantro, for garnish
Sesame seeds, for garnish
Instructions
Preheat oven to 375°F. Lightly spray the back of a muffin tin with cooking spray.
Drape wonton wrappers over inverted muffin cups to form taco shells. Bake 5-7 minutes until crisp and golden.
Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3-4 minutes until no longer pink.
Stir in hoisin sauce, soy sauce, garlic, and ginger. Cook another 2-3 minutes until chicken is glazed.
In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until coated.
Fill wonton shells with chicken. Top with slaw, sweet chili sauce, cilantro, and sesame seeds. Serve immediately for maximum crunch!
Notes
For extra spice, add sriracha to the chicken mixture or drizzle over the tacos.
Swap hoisin sauce for teriyaki if you prefer a milder flavor.
Keep shells crisp by filling just before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer, Main Dish
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired, American
Nutrition
- Serving Size: 2 tacos
- Calories: 310 kcal
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg