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Applebee's Chicken Wonton Tacos Copycat

Applebee's chicken wonton tacos copycat: crispy baked wonton shells filled with a glossy sweet-salty chicken mixture and a tangy Asian slaw. Oven-baked for crunch, then topped with sesame, cilantro, and a sweet chili drizzle for a party-ready bite.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 16 servings
Course: Appetizer
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cup cooked chicken breast, shredded
  • 0.25 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 garlic clove, minced
Asian Slaw
  • 2 cup coleslaw mix
  • 2 green onions, sliced
  • 2 tbsp cilantro, chopped
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
Wonton Shells
  • 16 wonton wrappers
  • cooking spray
Garnish
  • 1 sesame seeds
  • 1 tbsp chopped cilantro
  • 1 sweet chili sauce drizzle

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the wonton taco shells
  1. Preheat oven to 375°F (190°C). Set out a way to hold the wrappers so they keep their taco shape while baking.
  2. Lightly spray both sides of the wonton wrappers with cooking spray. Use just enough to help them turn golden and crisp.
  3. Drape wrappers between the bars of an oven rack to form taco shapes. Space them so air can circulate for even browning.
  4. Bake for 6–8 minutes until golden and crisp. Let shells cool 1–2 minutes so they firm up before filling.
Make the chicken filling
  1. In a cast iron skillet combine hoisin sauce, soy sauce, sesame oil, rice vinegar, ginger, and garlic. Stir until the mixture looks smooth and glossy.
  2. Add shredded chicken and cook for 3–4 minutes until coated. Stir often so the sauce clings to every piece.
Mix the Asian slaw
  1. In a bowl toss coleslaw mix, green onions, cilantro, sesame oil, rice vinegar, and honey. Toss until the slaw is evenly coated and lightly glossy.
Assemble and garnish
  1. Fill each crispy wonton shell with warm chicken. Keep filling just before serving so the shells stay crunchy.
  2. Top with Asian slaw. Add enough to create a mounded, colorful pile without overloading.
  3. Garnish with sesame seeds, chopped cilantro, and sweet chili sauce drizzle. Serve immediately for the best crunch and flavor.

Notes

For the crispiest shells, bake in one batch if possible and fill right away; if you must hold them, keep shells uncovered at room temperature for up to 30 minutes. Store leftover chicken filling and slaw separately in the fridge for 3–4 days, and rewarm the chicken gently before assembling—freeze the chicken filling only (up to 2 months). Dietary swap: use tamari instead of soy sauce for a gluten-free version if needed.