These crunchy, tangy chicken wonton tacos capture the playful spirit of the Applebee’s appetizer but in a homemade, weekday-friendly version. Tiny baked wonton shells are the perfect handheld vessel for a hoisin-glazed chicken and a bright sesame–rice vinegar slaw — great for game day, casual dinner parties, or a fun family meal where everyone assembles their own. If you enjoy taco-style chicken with a twist, you might also like my take on chicken carnitas-style tacos for another quick weeknight option.
Why you’ll love this dish
Why this recipe stands out is simple: it balances textures and bold flavors in a package that’s fast to assemble and easy to scale. The wonton shells provide irresistible crunch, the hoisin-sesame chicken brings savory-sweet depth, and the slaw brightens every bite.
“Crunchy, sticky, and bright — exactly the kind of appetizer-meets-dinner I want on repeat.”
— A satisfied weeknight-cooking convert
Reasons to try it:
- Fast prep: Most of the work is quick cooking and assembly — ready in about 25–30 minutes.
- Crowd-pleasing: Kid-friendly with room to make it more adventurous (extra chili sauce or herbs).
- Budget-smart: Uses two chicken breasts and a bagged slaw mix for an economical meal.
- Make-ahead friendly components: You can bake the shells and prep the slaw in advance.
Preparing Applebee’s Chicken Wonton Tacos
This is the short play-by-play so you know what to expect before you start: bake the wonton shells in an inverted muffin tin; sauté diced chicken and glaze it with hoisin, soy, garlic, and ginger; toss a quick sesame-rice vinegar slaw; assemble and finish with sweet chili sauce, cilantro, and sesame seeds. Expect a bit of stovetop work and a few minutes in the oven — nothing fussy.
What you’ll need
- 2 chicken breasts, finely diced (about 1 to 1¼ pounds total)
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil (for chicken)
- 1 tbsp soy sauce (for chicken)
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1 bag coleslaw mix (about 12–14 oz)
- 4 green onions, thinly sliced
- 1 tbsp sesame oil (for slaw)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (for slaw)
- 1 tbsp honey
- 16 wonton wrappers
- Sweet chili sauce, for serving
- Chopped cilantro, for garnish
- Sesame seeds, for garnish
Ingredient notes and substitutions:
- Hoisin can be swapped for oyster sauce plus a teaspoon of sugar if you don’t have it.
- Use low-sodium soy sauce to control salt; add more to taste.
- For a gluten-free version, look for gluten-free wonton wrappers or serve the filling in lettuce cups.
- If you prefer a creamier slaw, stir in 1–2 tbsp mayonnaise or yogurt.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Lightly spray the back of a muffin tin with cooking spray so wonton shells don’t stick.
- Drape each wonton wrapper over an inverted muffin cup to form taco shells. Bake 5–7 minutes until crisp and golden. Remove and let cool on a rack so they keep their shape and crunch.
- While shells bake, heat 1 tbsp sesame oil in a skillet over medium-high heat. Add the finely diced chicken in an even layer and cook 3–4 minutes, stirring occasionally, until there’s no pink left.
- Stir in 2 tbsp hoisin, 1 tbsp soy sauce, minced garlic, and minced ginger. Continue cooking 2–3 minutes until the chicken is glossy and well-coated. (Internal temp should reach 165°F/74°C for safety.)
- In a bowl, combine the coleslaw mix, sliced green onions, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tbsp honey. Toss until everything is evenly coated. Taste and adjust acidity or sweetness.
- Fill each baked wonton shell with a spoonful of the glazed chicken. Top with a generous mound of slaw, a drizzle of sweet chili sauce, chopped cilantro, and a sprinkle of sesame seeds. Serve immediately for the best crunch.
Best ways to enjoy it
These are happiest the moment they’re assembled — crunchy shells and warm chicken are the point. Serve them on a narrow platter so guests can grab and go. Pair with:
- A crisp lager or citrusy white wine (Sauvignon Blanc).
- A side of edamame, steamed and salted, or quick cucumber salad for cooling contrast.
- Extra sweet chili sauce or Sriracha on the side for spice lovers.
If you want another variation with a smoky pepper punch, check out this alternative for inspiration: crispy poblano chicken tacos.
Storage and reheating tips
- Storage: Keep components separate. Cover leftover glazed chicken and slaw in airtight containers and refrigerate for up to 3–4 days. Baked wonton shells are best eaten the day they’re made — they lose crunch in storage.
- Freezing: Freeze cooked chicken (glazed) up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating. Don’t freeze assembled tacos or baked wonton shells.
- Reheating: Reheat the chicken gently in a skillet over medium heat (add a splash of water if dry) until warmed through. Re-crisp shells in a 350°F oven for 3–5 minutes. Assemble right before serving to preserve texture.
Helpful cooking tips
- Dice chicken uniformly so it cooks evenly and quickly.
- Don’t overcrowd the skillet or the chicken will steam instead of sear — cook in batches if needed.
- Watch the wonton wrappers closely in the oven; they can go from golden to burnt fast. Rotating the pan once helps even browning.
- Taste and adjust the slaw: if it’s too flat, a squeeze of lime brightens it instantly.
- For an extra glossy glaze, finish the chicken with a teaspoon of honey or brown sugar while it reduces.
Creative twists
- Spicy-sesame: Add 1 tsp chili-garlic paste to the hoisin mixture and sprinkle crushed red pepper on the slaw.
- Crunch boost: Mix in thinly sliced jicama or toasted sliced almonds to the slaw.
- Vegetarian swap: Replace chicken with shredded, stir-fried tofu or tempeh tossed in the same hoisin glaze.
- Lettuce taco: Skip wonton shells and serve the filling in butter lettuce cups for a lighter version.
- Fusion flair: Add pickled carrots and daikon for a banh mi–inspired twist.
Common questions
Q: How long does this take to make?
A: From start to finish expect 25–30 minutes if you multitask (bake shells while cooking chicken and tossing slaw). Baking the shells and cooking the chicken are the time drivers.
Q: Can I make the wonton shells ahead?
A: You can bake them a few hours before serving and store on a cooling rack covered loosely with a paper towel. For best crunch, avoid airtight containers which trap moisture.
Q: Is this recipe freezer-friendly?
A: The cooked chicken stores well in the freezer for up to 2 months. Do not freeze assembled tacos or the baked wonton shells because texture will suffer.
Q: What if I don’t have hoisin?
A: Substitute with a mixture of oyster sauce (or soy plus a pinch of sugar) and a teaspoon of sesame oil to approximate the sweet-savory profile.
Q: Are these safe for kids?
A: Yes — mild, finger-friendly, and easy to eat. Omit sweet chili sauce or add it on the side for children who prefer no heat.
Q: How do I ensure the chicken is fully cooked?
A: Use a meat thermometer — the internal temperature should read 165°F (74°C). If you don’t have one, ensure no pink remains and juices run clear.
If you want more recipes that transform everyday chicken into a taco night favorite, try the linked variations above.
Chicken Wonton Tacos
Ingredients
For the Chicken
- 2 pieces chicken breasts, finely diced (about 1 to 1¼ pounds total)
- 2 tbsp hoisin sauce Can substitute with oyster sauce plus a teaspoon of sugar.
- 1 tbsp sesame oil (for chicken)
- 1 tbsp soy sauce (for chicken) Use low-sodium if preferred.
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
For the Slaw
- 1 bag coleslaw mix (about 12–14 oz)
- 4 pieces green onions, thinly sliced
- 1 tbsp sesame oil (for slaw)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (for slaw)
- 1 tbsp honey
For Assembly
- 16 pieces wonton wrappers For a gluten-free version, look for gluten-free wrappers.
- to taste sweet chili sauce, for serving
- to taste chopped cilantro, for garnish
- to taste sesame seeds, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly spray the back of a muffin tin with cooking spray.
- Drape each wonton wrapper over an inverted muffin cup to form taco shells. Bake for 5-7 minutes until crisp and golden. Remove and let cool on a rack.
Cooking the Chicken
- Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the finely diced chicken and cook for 3-4 minutes until no pink remains.
- Stir in hoisin, soy sauce, minced garlic, and minced ginger. Continue cooking for 2-3 minutes until the chicken is glossy and well-coated.
Preparing the Slaw
- In a bowl, combine coleslaw mix, green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss until evenly coated.
- Taste and adjust the seasoning if necessary.
Assembly
- Fill each baked wonton shell with the glazed chicken, then top with slaw, sweet chili sauce, cilantro, and sesame seeds.
- Serve immediately to maintain crunch.