Description

These Copycat Applebee’s Chicken Wonton Tacos feature crispy, golden wonton wrappers filled with juicy, teriyaki-marinated chicken and topped with a tangy sesame ginger coleslaw. This Asian-fusion recipe combines crunchy textures and vibrant flavors, providing a fresh and tasty homemade alternative to the restaurant favorite. Perfect as an appetizer or a light meal, these tacos come together quickly with a marinating time that overlaps with slaw prep and baking of the shells.

Ingredients

Chicken Filling

1 pound boneless skinless chicken breasts, diced into bite-sized pieces (thighs may be substituted)
2 tablespoons teriyaki sauce (hoisin sauce may be substituted)
1 tablespoon toasted sesame oil
1 tablespoon low sodium soy sauce
2 to 3 cloves garlic, finely minced
1 teaspoon grated fresh ginger OR 1/2 teaspoon dried ground ginger

Asian-Inspired Slaw

one 12-ounce bag coleslaw mix (mostly green cabbage, some red cabbage, minimal shredded carrots; discard dressing packets)
2 tablespoons green onions, sliced into thin rounds
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
1 tablespoon granulated sugar (honey may be substituted)
1 to 2 teaspoons freshly squeezed lime juice
1/2 teaspoon grated fresh ginger OR 1/4 teaspoon dried ground ginger

Wonton Taco Shells

16 wonton wrappers

Assembly and Garnishing

2 tablespoons sweet chili sauce, or as desired
1/4 cup fresh cilantro, finely minced (optional)
2 teaspoons sesame seeds (optional)

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Instructions

Marinating the Chicken: In a large bowl, combine the diced chicken, teriyaki sauce, toasted sesame oil, low sodium soy sauce, minced garlic, and grated ginger. Stir thoroughly to coat the chicken evenly. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for about 30 minutes. This step allows the chicken to absorb the Asian-inspired flavors, enhancing the final taste.
Preparing the Slaw: While the chicken marinates, take another large bowl and add the coleslaw mix, sliced green onions, toasted sesame oil, rice vinegar, low sodium soy sauce, granulated sugar, lime juice, and grated ginger. Toss all the ingredients together until the slaw is evenly coated with the dressing. Cover with plastic wrap and leave it at room temperature to allow the flavors to meld and the cabbage to slightly wilt, resulting in a delicious, fresh slaw to top the tacos.
Baking the Wonton Taco Shells: Preheat your oven to 375°F (190°C). Arrange the wonton wrappers draped over the raised edges of a 9×13-inch baking pan to form taco shell shapes. Lightly spray them with cooking spray to ensure crispiness. Bake them in the oven for about 7 minutes or until they turn light golden brown and crispy. If more shells are needed, repeat the process as necessary. This step transforms the wonton wrappers into sturdy, crunchy taco shells perfect for holding the chicken and slaw.
Cooking the Chicken: Heat a large, high-sided nonstick skillet over medium-high heat. Add the marinated chicken along with all the marinade liquids to the skillet. Cook for about 5 to 6 minutes, stirring and flipping frequently to ensure even cooking and prevent sticking. The chicken should be fully cooked through by the end of this time. If the chicken starts to stick, add a tablespoon of olive oil to the pan. This step results in tender, flavorful chicken ready to be assembled into tacos.
Assembling and Garnishing: Spoon a few pieces of cooked chicken into each baked wonton taco shell. Top with a generous amount of the prepared sesame ginger slaw. Drizzle sweet chili sauce evenly over each taco according to taste. Finish by sprinkling with fresh cilantro and sesame seeds if desired. Serve immediately to enjoy the perfect balance of textures and flavors.

Notes

The chicken marinating time overlaps with preparing the slaw and baking the wonton shells, so no extra time is required to set aside.
Wonton wrappers are best found in the Asian section of well-stocked grocery stores and are more economical than ordering online.
Do not substitute wonton wrappers with spring roll or egg roll wrappers, as they differ in thickness and texture.
Use low sodium soy sauce to control salt levels and balance flavors perfectly.
For a vegetarian version, substitute the chicken with firm tofu marinated in the same sauce.
Sweet chili sauce brands like Trader Joe’s or Thai Kitchen are recommended for the topping.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking, Stovetop
Cuisine: Asian Fusion