Applebee’s Chicken Wonton Tacos
There's something magical about the moment you first bite into these Applebee's Chicken Wonton Tacos - the crisp, airy wonton shells give way to tender, saucy chicken and a cool, creamy slaw that's impossible to resist. Perfect for game day, potlucks, or a fun family dinner, these tacos deliver restaurant-quality flavor without the fuss. The combination of sweet honey-ginger glaze, crunchy coleslaw, and fragrant sesame makes every bite feel like a celebration. Plus, they're ready in under an hour, so you can spend less time cooking and more time enjoying with the people you love.
What Makes This Recipe Special
- The chicken is double-glazed with a homemade sauce featuring honey, soy, sesame oil, and fresh ginger, creating layers of umami, sweetness, and subtle heat.
- Wonton shells are baked until ultra-crisp by hanging them on oven-safe racks, ensuring even air circulation and a delicate, waffle-like crunch.
- The slaw is lightly dressed with a mix of mayo, honey, and rice vinegar, balancing richness with a bright, tangy crunch that cuts through the richness of the chicken.
- Garnished with fresh green onions and toasted sesame seeds, the tacos get a final layer of color, texture, and a pop of fresh herbal flavor right before serving.
Ingredients
1 poundboneless skinless chicken breast, diced
1 tablespoonolive oil
2 tablespoonslow sodium soy sauce
2 tablespoonshoney
2 tablespoonssesame oil
2 tablespoonsrice vinegar
1 tablespoonbrown sugar
1 tablespoongarlic, minced
1 tablespoonfresh ginger, minced
12 wontonwrappers
Nonstick cooking spray, as needed
2 greenonions, chopped
1 tablespoonsesame seeds (optional)
1 cupcoleslaw mix (shredded cabbage and carrots)
2 tablespoonsmayonnaise
1 tablespoonhoney
1 tablespoonrice vinegar
Nutrition
680 caloriesCalories
Per serving · Values are estimates
Instructions
1
Heat olive oil in a large skillet over medium heat. Add diced chicken breast and cook for 6 to 8 minutes, stirring frequently, until golden brown and cooked through.
2
In a small bowl, combine low sodium soy sauce, honey, sesame oil, rice vinegar, brown sugar, minced garlic, and minced ginger. Pour the sauce into the skillet with the chicken and simmer for 2 to 3 minutes, stirring, until slightly thickened. Remove from heat.
3
In a medium mixing bowl, toss coleslaw mix with mayonnaise, honey, and rice vinegar. Mix until evenly coated and refrigerate until needed.
4
Preheat oven to 375°F. Lightly coat both sides of wonton wrappers with nonstick cooking spray. Hang each wrapper over the bars of an oven-safe rack to create a taco shape. Bake for 5 to 7 minutes or until crisp and golden. Allow to cool slightly for easier handling.
5
Spoon chicken filling evenly into each wonton shell. Top with a generous portion of cabbage slaw. Garnish with chopped green onions and sesame seeds if using.
6
Arrange assembled tacos on a platter and serve immediately while the shells are crisp.
Essential Tips
Don't overfill the wontons
Use about 2 tablespoons of chicken filling per wrapper - overstuffing can cause the shells to tear when folding or during baking. A light hand ensures clean, crisp tacos that hold their shape beautifully.
Chill the slaw ahead
Toss the coleslaw mix with the dressing and refrigerate for at least 15 minutes before assembling. This softens the cabbage slightly and allows the flavors to meld, giving you a more cohesive and refreshing bite.
Hang the wrappers properly
When baking the wonton shells on the rack, make sure each wrapper is fully draped over the bars without touching the baking sheet. This prevents pooling oil and ensures maximum crispness all over.
Keep sauce warm
After glazing the chicken, keep it warm in a small saucepan on low heat while you assemble the tacos. Cold chicken will make the warm shells lose their crispness faster, so timing is key.
Toast sesame seeds gently
Sprinkle sesame seeds on a dry skillet and toast over low heat for 1-2 minutes until golden and fragrant. This small step deepens their nutty flavor and prevents a bitter taste from uneven heating in the oven.
Smart Swaps & Variations
Spicy Sriracha Lime
Add 1 tablespoon of sriracha and the zest of 1 lime to the slaw dressing for a tangy, fiery kick that pairs perfectly with the sweet glaze.
Teriyaki Twist
Replace honey with 2 additional tablespoons of brown sugar and add 1 teaspoon of grated orange zest to the glaze for a citrus-kissed teriyaki flavor.
Avocado Cream
Mix ¼ cup of mashed avocado into the slaw dressing for a creamy, heart-healthy upgrade that adds richness without extra dairy.
What to Serve With This
- Serve with jasmine rice and extra lime wedges for a full Asian-inspired meal experience.
- Pair with an ice-cold Korean-inspired iced tea made from steeped barley, honey, and lemon slices.
- Offer as a festive appetizer at a Super Bowl party or casual game night spread.
- Garnish with sliced red jalapeños and extra cilantro for a vibrant, restaurant-style presentation.
Storage & Reheating
Storage
Store assembled tacos in an airtight container at room temperature for up to 2 hours only. The wonton shells will lose their crispness quickly and may become soggy if left any longer.
Reheating
To restore crispness, reheat tacos in a preheated air fryer at 350°F for 3-4 minutes, or bake at 375°F for 5-7 minutes on a rack. Avoid microwaving - it turns the shells chewy and softens the filling.
Expert Chef Tips
- Use a mandoline to slice the cabbage for the slaw ultra-thin and evenly, ensuring consistent texture and faster absorption of the dressing.
- Make your own quick-pickled carrots by slicing them into matchsticks and marinating in rice vinegar and a pinch of salt for 10 minutes - this adds a bright, crunchy component that elevates the slaw.
- For extra depth in the glaze, add a splash of mirin or a teaspoon of fish sauce alongside the soy sauce - it enhances umami without overpowering the sweetness.
Equipment You’ll Need
- Oven-safe wire cooling rack (or a metal baking rack that fits inside a baking sheet)
- Sharp chef's knife and cutting board
- Large skillet or sauté pan (12-inch or larger)
- Pastry brush (optional, for oiling wrappers)
Nutritional Benefits
- Each serving (3 tacos) provides approximately 680 calories, primarily from lean protein and healthy fats from olive and sesame oils.
- High in protein (about 34g per serving) from the chicken breast, supporting muscle repair and satiety.
- Contains beneficial monounsaturated fats from sesame oil, which support heart health and reduce inflammation.
- Low in added sugars despite the honey glaze, with only 12g per serving, thanks to portion control and natural ingredients.
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Frequently Asked Questions
Can I use ground chicken instead of diced breast?
Yes, ground chicken works well and cooks faster - use 1 pound and cook for 5-7 minutes until no longer pink. The texture will be slightly different, but the flavor will still be delicious. Just be sure to drain any excess liquid after cooking.
Can I make these tacos ahead of time?
Yes, but only assemble them right before serving. You can prep all components 1 day ahead: cook and glaze the chicken, make the slaw, and bake the wonton shells. Store each separately in airtight containers in the fridge. Assemble and serve within 2 hours for best texture.
What's the best way to cut the chicken into small, even pieces?
Chill the chicken for 15 minutes before dicing to firm it up. Use a sharp chef's knife and cut into ½-inch cubes, slicing straight down rather than rocking the blade. For extra precision, freeze the chicken for 20 minutes first.
Can I use store-bought coleslaw mix?
Absolutely - store-bought coleslaw mix is convenient and already shredded, saving time. Just make sure to pat it dry with a paper towel if it's especially wet to prevent a soggy taco shell.
Can I bake the wonton shells without a rack?
Yes, but the texture won't be as crisp. Place the wrappers directly on a parchment-lined baking sheet and spray lightly with oil. Bake for 8-10 minutes, flipping halfway, until golden and crisp. They'll be more flat than bowl-shaped.
What's the best nonstick cooking spray to use?
Use an oil-based spray like Pam Original or canola oil spray for high heat resistance. Avoid butter-flavored sprays, which can leave a residue and affect the clean flavor of the shells.
Can I freeze leftover wonton shells?
Yes, freeze baked wonton shells in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Re-crisp in the air fryer at 350°F for 2-3 minutes before serving to restore texture.
Is there a vegetarian version of this recipe?
Yes, swap the chicken for 1 cup of diced firm tofu or 1½ cups of shredded king oyster mushrooms. Marinate the tofu in the glaze sauce for 30 minutes before cooking. Both options absorb flavor well and add a satisfying texture.
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