Crispy, sweet, and tangy handheld bites
These Applebee’s-style Chicken Wonton Tacos bring together crispy wonton shells, tender seasoned chicken, and a refreshing crunchy slaw for the perfect appetizer or fun weeknight dinner. The sweet-and-tangy Asian-inspired sauce gives every bite a big pop of flavor, while the light, crispy texture keeps things feeling fresh and snackable. They’re quick to prepare, use simple ingredients, and come together faster than a delivery order—making them ideal for busy families who still want something exciting on the table. Whether you’re hosting friends or just craving a restaurant favorite at home, these tacos always deliver.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 12 mini tacos
📝 Ingredients List
For the Chicken
- 1 lb chicken breast, cut into small bite-size pieces
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 garlic clove, minced
- ½ tsp ground ginger
For the Asian Slaw
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp soy sauce
For the Wonton Shells
- 12 square wonton wrappers
- Cooking spray or a light brush of oil
Garnish
- Fresh cilantro, chopped
- Sesame seeds
- Lime wedges (optional)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Mixing bowls
- Measuring cups & spoons
- Tongs
- Baking sheet
- Muffin tin (for shaping wonton taco shells)
- Whisk
🥣 Step-by-Step Beginner-Friendly Instructions
- Prepare the wonton shells:
Preheat oven to 375°F (190°C). Lightly spray wonton wrappers with oil, then drape each wrapper over the edge of a muffin tin slot to form a taco shape. Bake 5–7 minutes until crispy and golden. 🌮 - Mix the slaw:
In a bowl, combine cabbage, carrots, and green onions. Whisk together rice vinegar, honey, and soy sauce, then toss with the veggies. Chill while you cook the chicken. - Cook the chicken:
Heat olive oil in a skillet over medium heat. Add chicken pieces and cook 5–6 minutes until lightly browned. - Add the sauce:
Stir in soy sauce, honey, rice vinegar, hoisin, sesame oil, garlic, and ginger. Cook 2–3 minutes until the sauce thickens and coats the chicken. Sauce should be glossy and slightly sticky. ✨ - Assemble:
Spoon a small amount of chicken into each crispy wonton shell. Top with slaw. - Finish:
Sprinkle with cilantro and sesame seeds. Add a squeeze of lime for extra brightness. 😋
💡 Pro Tips
- Make-ahead slaw: Prep the slaw 1 day early—its flavor gets even better as it marinates.
- Crispier shells: Bake the wontons on the backside of the muffin tin if you want a wider taco shape.
- Sauce shortcut: Swap the sauce ingredients for your favorite bottled teriyaki if you’re in a rush.
- Storage: Keep chicken and slaw refrigerated separately up to 3 days. Assemble tacos only when ready to serve for maximum crunch.