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Applebee's Chicken Wonton Tacos
Laura

Applebee's Chicken Wonton Tacos

Crispy baked wonton shells filled with sriracha-lime glazed chicken and creamy cabbage slaw. A popular copycat recipe that's perfect for appetizers or light dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 tacos
Course: Dinner
Cuisine: Asian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 24 pieces wonton wrappers 3.5-inch square size
  • 2 tablespoons vegetable oil for brushing
  • 1.5 pounds boneless skinless chicken thighs cut into bite-sized pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha sauce
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 cups purple cabbage thinly shredded
  • 1 cup green cabbage thinly shredded
  • 1/2 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice fresh
  • 2 stalks green onions sliced thin
  • 1 teaspoon sesame seeds for garnish

Equipment

  • Mini muffin tin
  • Large skillet
  • Baking sheets
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F. Lightly grease two baking sheets or line with parchment paper.
  2. Gently press each wonton wrapper into a mini muffin tin or over inverted muffin tin bottoms to create taco shell shapes. Brush lightly with oil on both sides.
  3. Bake wonton shells for 8-10 minutes until golden and crispy, watching carefully during the last few minutes. Remove and cool completely.
  4. In a large bowl, toss chicken pieces with soy sauce, sriracha, honey, minced garlic, and grated ginger. Marinate for 10-15 minutes.
  5. Heat a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened into a glossy glaze.
  6. Combine purple and green cabbage in a bowl. In a small bowl, mix mayonnaise, rice vinegar, and lime juice. Toss dressing with cabbage until evenly coated.
  7. Fill cooled wonton shells with sriracha chicken, top with creamy slaw, and garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

  • Store components separately - shells at room temperature, chicken and slaw refrigerated
  • Assemble just before serving to maintain maximum crunch
  • Chicken thighs stay more moist than breasts in this recipe
  • Adjust sriracha amount to control heat level
  • Can substitute shrimp or tofu for chicken