Copycat Applebee's Chicken Wonton Tacos

Name: Copycat Applebee's Chicken Wonton Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 pound chicken breast; 2 tablespoons teriyaki sauce; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 2 to 3 cloves garlic; 1 teaspoon fresh ginger; coleslaw mix; 2 tablespoons green onions; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 tablespoon granulated sugar; 1 to 2 teaspoons lime juice; ½ teaspoon fresh ginger; 16 wonton wrappers; 2 tablespoons sweet chili sauce; ¼ cup cilantro; 2 teaspoons sesame seeds

User Reviews

4.5

39 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Calories
533 kcal
Course
Main Course
Cuisine
Asian

Copycat Applebee's Chicken Wonton Tacos

Jade Rice

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Copycat Applebee's Chicken Wonton Tacos — Crispy, crunchy wonton wrappers are filled with succulent teriyaki chicken and topped with sesame ginger coleslaw to create the best ever chicken wonton tacos! This is a homemade version of Applebee's wonton tacos, but fresher and tastier. If you love Asian-fusion recipes, you’re going to love these tacos! Note that the chicken should marinate for 30 minutes in the fridge but you don't really need to budget in 'extra' time for that, because it'll happen while you're prepping the slaw and baking the wonton wrappers.The recipe makes about 16 small wonton-sized tacos, therefore serves about 4 people, depending on appetites. If you're serving these with something else and each person eats only 2, then you can serve about 8 people. Nutritional stats below are based on serving 4 people (4 tacos each).

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Ingredients

Servings

Chicken Filling

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

Asian-Inspired Slaw

coleslaw mix mixture of mostly green cabbage, a bit of red cabbage, and minimal shredded carrots; discard any dressing packets, 12-ounce bag
2 tablespoons green onions sliced into thin rounds
1 tablespoon sesame oil toasted
1 tablespoon rice vinegar
1 tablespoon soy sauce low sodium
1 tablespoon granulated sugar honey may be substituted
1 to 2 teaspoons lime juice freshly squeezed
½ teaspoon fresh ginger or use 1/4 teaspoon dried ground ginger

Wonton Taco Shells

16 wonton wrappers See Tips below

Assembly and Garnishing

2 tablespoons sweet chili sauce or as desired
¼ cup cilantro finely minced; optional for garnishing as desired, fresh
2 teaspoons sesame seeds optional for garnishing as desired

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Instructions

Keep Screen Awake

Marinating the Chicken - To a large bowl, add the all the ingredients, stir to combine, cover with plastic wrap, and refrigerate to marinate for about 30 minutes.
Slaw - To a separate large bowl, add the all the ingredients, stir and toss to combine and coat evenly. Cover with plastic wrap and allow it to sit on your counter while the chicken marinates and the taco shells bake in the next step. Tip - It may not look like enough 'dressing' to really coat the coleslaw mix properly, but between the sodium in the soy sauce and the lime juice and being kept at room temp, the coleslaw will wilt enough to be a great texture when it's time to serve the tacos.
Wonton Taco Shells - Place the wonton wrappers over a raised edges of a 9x13-inch baking pan and lighly spray them with cooking spray.
Bake in a preheated 375F oven for about 7 minutes, or unitl lightly golden and crispy. Repeat the process once more, or as needed until you've baked enough wonton shells for your needs. Tips - Wonton wrappers are sold in the Asian section of most well stocked grocery stores for much less than the price of these on Amazon; link is for reference. Make sure to buy wonton wrappers, and not spring roll wrappers (extremely thin and transparent) nor egg roll wrappers (larger, thicker) than wonton wrappers.
Cooking the Chicken - To a large, high-sided, nonstick skillet, add the chicken + marinade contents (just dump it all into your skillet), and cook over medium-high heat for about 5 to 6 minutes, or until chicken is done and cooked through (note - thighs take a bit longer than breasts to cook through if you're using thighs). Stir and flip very frequently to ensure even cooking. Tip - If for any reason the chicken is sticking, drizzle in a tablespoon of olive oil.
Assembly and Garnishing - Spoon a few pieces of chicken into each baked wonton taco shell, top with slaw as desired, evenly drizzle with sweet chili sauce (Trader Joe's brand or Thai Kitchen brand are my recommendations) as desired, and evenly sprinkle a bit of cilantro and sesame seeds to taste, and serve.

Notes

Storage - Leftover chicken and slaw will keep airtight in the fridge for up to 5 days. Store them separately.
Extra baked wonton taco shells will keep airtight in a sealed ziptop bag for up to 5 days, noting that they will lose crispiness as time passes and humidity enters.
Make-Ahead recommendations are explained in the blog post.
This isn't a recipe I recommend freezing.

Nutrition Information

Show Details

Serving 1 Calories 533kcal (27%) Carbohydrates 40g (13%) Protein 41g (82%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 17g (100%) Cholesterol 106mg (35%) Sodium 1065mg (44%) Fiber 3g (12%) Sugar 17g (34%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 533 kcal

% Daily Value*

Serving	1
Calories	533kcal	27%
Carbohydrates	40g	13%
Protein	41g	82%
Fat	22g	34%
Saturated Fat	4g	20%
Polyunsaturated Fat	17g	100%
Cholesterol	106mg	35%
Sodium	1065mg	44%
Fiber	3g	12%
Sugar	17g	34%