Chicken Wonton Tacos (Applebee’s Copycat)
Copycat Applebee’s chicken wonton tacos are an easy dupe of your favorite appetizer! They feature crispy wonton shells filled with sweet and savory chicken, crunchy slaw, and a bright squeeze of lime.
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One of my family’s favorite things to order at Applebee’s is definitely the chicken wonton tacos.
It’s no wonder they are one of the restaurant’s most popular appetizers with the combination of crispy wonton shells, sweet and savory chicken, and crunchy slaw.
While we love them, my wallet doesn’t love going there often!
But you can make a whole batch of them at home for much less than than the cost of eating out.
And because these copycat Applebee’s chicken wonton tacos taste just like the restaurant version, you know each bite packs crunch and tons of flavor.
Since they come together fast, you can serve them up anytime as a game day appetizer or even as a full on meal.
Ingredients
To make these you’ll need:
- Stir fry sauce– Use your favorite bottle of store bought stir fry sauce. Here’s the one we use.
- Salad dressing– Sesame ginger salad dressing. Here’s the one we use.
- Soy sauce– You can use lite soy sauce to cut down on the sodium.
- Honey– For the sweetness
- Chicken breast– Trimmed of fat and cut into small cubes.
- Veggies– For the coleslaw you’ll need shredded or thinly sliced red cabbage and shredded carrots
- Wonton wrappers– Find these in the produce section near the Asian foods and salad dressings.
- Oil– For frying
- Garnish– Cilantro and lime
How to Make
These copycat Applebee’s chicken taco wontons are pretty easy to make.
Just whisk together the stir fry sauce, 3 tablespoons of sesame ginger dressing, soy sauce, and honey until well combined in a medium bowl.
Pour the marinade over the cubed chicken and gently toss it to coat.
Cover the bowl and chill it for at least 1 hour.
While the chicken marinates, make the coleslaw by tossing together the cabbage, carrot, and 3 more tablespoons of sesame ginger dressing in a large bowl.
Cover this and refrigerate it for at least 30 minutes and keep it in the fridge until you are ready to serve the tacos.
Then, heat ½” of oil in a skillet over medium heat to fry the wonton wrappers.
When the oil is hot, fry the wonton wrappers for 20-30 seconds on the first side.
Then use tongs to flip the wonton wrapper, bending it into the shape of a taco shell shape.
Fry it an additional 20-30 seconds on each side.
Set the fried wonton aside on a paper towel lined plate until it’s ready to use.
Repeat this until you have fried all wonton wrappers.
Once you’ve made the wonton taco shells, cook the chicken in a large skillet over medium heat until the chicken is cooked through.
Then add the chicken to the taco shells, top with coleslaw, cilantro, and a squeeze of lime juice.
Serve immediately and enjoy!
Storing
These are one of those dishes that is best right after you make it as the wontons will get soggy if they sit.
However, if you have leftover chicken and coleslaw you can store each in its own airtight container in the fridge for up to 4 days.
Reheat the chicken on the stove or in the microwave until warmed through.
Tips and Tricks
- Cut the chicken into more or less equal sized cubes so it all cooks in the same amount of time and makes nice bite sized pieces.
- Save time and buy pre-shredded purple cabbage and matchstick carrots.
- I like draining the wonton taco shells on paper towel lined plates to soak up the oil and keep the shells crisp.
Other Copycat Applebee’s Recipes
Copycat Applebee’s chicken wonton tacos are a delicious, homemade version of the restaurant favorite.
Make them and enjoy!
Looking for other copycat Applebee’s recipes?
Try these:
If you’ve tried these COPYCAT APPLEBEE’S CHICKEN WONTON TACOS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken Wonton Tacos (Applebee’s Copycat)
Ingredients
For The Chicken
- ½ cup stir fry sauce
- 3 tablespoons sesame ginger salad dressing
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 lb chicken breast cut into small cubes
For The Coleslaw
- 1 ½ cups shredded (or thinly sliced) red cabbage
- 1 large carrot shredded (about ½ cup)
- 3 tablespoons sesame ginger salad dressing
For The Tacos
- 12 wonton wrappers
- Oil for frying
- Cilantro and lime for serving, optional
Instructions
- In a medium bowl, whisk together the stir fry sauce, sesame ginger dressing, soy sauce, and honey until well combined. Pour over the cubed chicken, cover and chill for at least 1 hour.½ cup stir fry sauce, 3 tablespoons sesame ginger salad dressing, 2 tablespoons soy sauce, 1 tablespoon honey, 1 lb chicken breast
- In a large bowl, toss together the cabbage, carrot and sesame ginger dressing, cover and refrigerate until ready to serve (at least 30 minutes)1 ½ cups shredded (or thinly sliced) red cabbage, 1 large carrot, 3 tablespoons sesame ginger salad dressing
- Prepare the taco shells by heating ½” of oil in a skillet over medium heat, then carefully frying the wonton wrappers. Add the wonton wrapper and allow to cook for 20-30 seconds on the first side, then use tongs to flip, bend, and hold in a taco shell shape and fry an additional 20-30 seconds on each side. Set aside until ready to use12 wonton wrappers, Oil for frying
- Cook the chicken in a large skillet over medium heat until cooked through.
- Gently add the chicken to the taco shells, then top with coleslaw, cilantro, and a squeeze of lime juice. Serve immediatelyCilantro and lime
Notes
- Cut the chicken into more or less equal sized cubes so it all cooks in the same amount of time and makes nice bite sized pieces.
- Save time and buy pre-shredded purple cabbage and matchstick carrots.
- I like draining the wonton taco shells on paper towel lined plates to soak up the oil and keep the shells crisp.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
