Applebee’s Chicken Wonton Tacos (Print View)
Sticky chicken, crunchy slaw, and crisp wonton shells create perfect handheld bites with a sweet-savory kick.
# What You'll Need:
→ Chicken Filling
01 -
2 boneless, skinless chicken breasts, diced
02 -
1 tablespoon sesame oil
03 -
2 tablespoons soy sauce
04 -
2 tablespoons hoisin sauce
05 -
1 tablespoon teriyaki sauce
06 -
1 tablespoon honey
07 -
1 clove garlic, minced
08 -
1/2 teaspoon freshly grated ginger
→ Slaw
09 -
1 cup shredded green cabbage
10 -
1/2 cup shredded carrots
11 -
2 tablespoons chopped green onions
12 -
1 tablespoon rice vinegar
13 -
1 tablespoon sesame oil
14 -
1 teaspoon sugar
15 -
Pinch of salt
→ Wonton Shells
16 -
12 wonton wrappers
17 -
Nonstick cooking spray
→ Optional Toppings
18 -
Chopped cilantro
19 -
Sesame seeds
20 -
Extra chopped green onions
# Directions:
01 -
Dice chicken breasts into small, bite-sized pieces. In a bowl, whisk together sesame oil, soy sauce, hoisin sauce, teriyaki sauce, honey, minced garlic, and grated ginger. Add diced chicken and thoroughly coat with marinade. Set aside for 10–15 minutes.
02 -
In a mixing bowl, combine shredded green cabbage, shredded carrots, chopped green onions, rice vinegar, sesame oil, sugar, and a pinch of salt. Toss to coat and let sit to allow flavors to meld.
03 -
Heat a skillet over medium heat. Add marinated chicken and cook, stirring often, until golden and caramelized, about 8–10 minutes. Sauce should reduce and glaze the chicken.
04 -
Preheat oven to 375°F (190°C). Lightly coat both sides of each wonton wrapper with nonstick spray. Drape wrappers over the inverted cups of a muffin tin to form taco shells. Bake for 6–8 minutes until golden and crisp. Cool before using.
05 -
Fill each wonton shell with sautéed chicken followed by a scoop of slaw. Garnish with chopped cilantro, sesame seeds, and additional green onions as desired.
# Notes:
01 -
Allow the slaw to sit for several minutes before serving to develop deeper flavor and texture.