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After trying those Chicken Wonton Tacos at Applebee's, I just had to find a way to make them at home. They're packed with juicy chicken seasoned with Asian flavors, all piled into crunchy wonton shells, and finished with crisp slaw. The best part? It's way easier than you'd guess to pull these together in your own kitchen.
Irresistible Restaurant-Style Chicken Wonton Tacos
Crunchy, tangy, and totally satisfying, these are loaded with tasty textures you can't get enough of. The shells hug spiced chicken, then everything's hit with cool slaw. I like putting all the toppings out so everyone can pile on their favorites. You can do all the chopping ahead, too, so everything's ready fast whether you're settling down for dinner or throwing a get-together.
What You’ll Need
- For Assembly:
- Sesame seeds
- Sweet chili sauce
- Cooking spray
- Fresh cilantro chopped
- 16 wonton wrappers
- For the Asian Slaw:
- 1 tablespoon honey
- 1 bag coleslaw mix (397g)
- 4 green onions sliced thin
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- For the Chicken:
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 chicken breasts diced small
- 2 tablespoons hoisin sauce
Let’s Get Cooking
- Add Finishing Touches:
- Spoon the chicken into your crispy shells, then layer on some slaw and splash with sweet chili sauce. Finish with fresh cilantro and sesame seeds.
- Put Together the Slaw:
- Toss together coleslaw mix, green onions, sesame oil, rice vinegar, soy sauce, and a dribble of honey till everything’s coated nicely.
- Cook the Chicken:
- On high, toss the marinated chicken in a big skillet and stir now and then until it’s browned and cooked—usually just 7-8 minutes.
- Bake the Wonton Shells:
- Hit the wonton wrappers with a bit of oil spray, drape them over a pan edge to shape them, and bake around 7-8 minutes at 375°F—just til they’re crisp and a touch golden.
- Soak the Chicken in Flavor:
- Throw your diced chicken into a bowl with hoisin sauce, sesame oil, soy sauce, garlic, and grated ginger. Let it hang out and soak up flavor while you prep the other stuff—at least 15 minutes.
Tips for Awesome Results
Let the shells cool down all the way, or they'll go soft. If there's extra juice on your chicken, drain it so your tacos stay crisp. You can do all the chopping and mixing ahead—just don't fill the shells until it's time to eat. Want another crunchy boost? Toast your sesame seeds first for extra flavor.
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Change It Up
Go with shrimp or tofu instead of chicken to mix things up. Add jalapeños or Sriracha for a spicy punch. If you want it lighter, just use lettuce leaves as the shells. Keep each part in its own container in the fridge—they’ll be great later when you’re ready to build more tacos.
Common Questions
- → Will the wonton shells stay fresh if I prep them earlier?
If you fry the shells a few hours ahead, they'll hold their crunch just fine at room temp for a while.
- → Is there something else I can use instead of hoisin sauce?
Try sweet oyster sauce for a swap. Or blend soy sauce with a little brown sugar if you need a quick fix.
- → How can I stop the wonton shells from cracking?
Don’t overcook—pull them out when they're just starting to look golden and treat them gently. Let them cool before stuffing so they keep their shape.
- → Can I use ground chicken for these?
Ground chicken totally works. Just brown it in the pan, breaking it up as you go, and you’re set.
- → What’s the best way to dish these up?
Hand them out when they’re still crispy for the most crunch. Put out all the toppings and let everyone build their own—makes it more fun.