Published: 10/26/2022 | Updated: 01/22/2024
Wonton tacos from Applebee’s are delicious and incredibly simple to prepare. In less than 30 minutes, you can have these tacos for dinner or as a family snack, and they will quickly become a favorite.
This Applebee’s crispy chicken wonton taco recipe features marinated chicken, spicy Asian salads, a crunchy baked wonton shell, and spiced sauce. This is a fantastic starter that tastes as if it came from the restaurant.
The meal is simple, with the ingredients being easy to find around your home. To ease your cooking process, we have listed the specific things you need to make a meal like this in your kitchen alongside the steps you need to follow to make it happen.
Applebee’s wonton tacos are a versatile meal. That means you can change the recipe and still come up with a tasty feast. For this recipe, you’ll need the following:
- 11 Wonton wrappers
- 1lb of sliced chicken breast
- 2 tablespoons of teriyaki sauce
- 1 tablespoon of ground ginger
- 5 cloves of minced garlic
- 1 tablespoon of Sesame Oil
- 1 cup of coleslaw mix
- ¼ tablespoon of sweet and spicy sauce
- ½ a cup of sliced green onions
- ½ a cup of diced red onions
- 3 tablespoons of rice vinegar
- 1 Tablespoon of Soy Sauce
- 2 Tablespoons of olive oil
- 2 tablespoons of honey
Even though we’ll be using these ingredients to make our Applebee’s wonton tacos, feel free to try other ingredients you might like. In particular, the toppings.
Now that you have everything you need, it’s time to make the tacos. Here are all the steps you need to take to make the tacos:
- Mix the teriyaki sauce, the soy sauce, the sesame oil, the minced garlic, the ground ginger, and the chicken breast in a large Ziploc bag. Please put it in the fridge and let it sit for an hour.
- Turn the oven to 375°F and gently apply cooking spray over both sides of the wonton wrapper. Flip a casserole dish upside down and press the center line of a wonton wrapper between two muffin cups to make a V-like shape.
- Bake for 7 minutes in a heated oven, keeping a close eye on them so they don’t burn. After about 4 minutes, remove the pan from the oven and reframe the wonton wrappers. The edges tend to wrinkle into the midpoint. Please put it back in the oven to crisp up.
- While the wonton shells are baking, you can get the chicken ready. Add one tablespoon of olive oil and the marinated chicken to a large pan over medium heat. Cook until the chicken loses the pinkish color in the center and is thoroughly cooked.
- Mix the bag of coleslaw mix, a tablespoon of sesame oil, one tablespoon of rice vinegar, and a tablespoon of soy sauce. Also, add a tablespoon of teriyaki sauce and a tablespoon of honey in a large bowl. Toss the ingredients until all of the coleslaw is covered.
- Fill baked wonton shells with marinated chicken, coleslaw, and sweet chili sauce. If you want, you can add chopped cilantro and sesame seeds on top.
Make sure to serve the wonton tacos while they are still hot and fresh out of the oven. Not only is it more crunchy, but it also tastes better.
Additional Topping Ideas
The great thing about making wonton tacos is that you can put whatever you want as a topping, giving you the freedom to try different kinds of toppings as you see fit. You could use sliced green onions or grated carrots instead. They make the tacos taste different from the tacos you get at restaurants.
You could also try Sriracha sauce for spice or bamboo shoots to add more crunch and texture. Use lettuce wraps instead of tortillas to make these tacos low-carb. You could also add sesame seeds to make them healthier; both white and black sesame seeds would be perfect.
There are 571 calories in an Applebee’s Wonton Taco. The main sources of these calories are fat (43%) and carbs (32%). Each meal serving has 27g of fat and 120 mg of cholesterol; each meal serving has 3g of fiber and 16g of sugar.
Storing Applebee’s Wonton Tacos
When you mix hot and cold foods, it can be hard to reheat them without losing taste, texture, or both. For this reason, these tacos are best the day they are made. However, if you have chicken leftovers and want to save them later, put them in a container with a lid and store them in the fridge for approximately 3 to 4 days.
In this time frame, the food will still be fresh and tasty. You can always bake the wonton shells again in the oven. If you want to save these later, place the chicken in a separate container with a lid and refrigerate it for up to 4 days. Make some fresh wonton shells in the oven when you are ready to eat them.
Techniques for Making Applebee’s Crispy Wonton Tacos
There are a few ways to do it when baking wonton taco shells. We recommend flipping a muffin tin over, putting a wonton wrapper in the space between two muffin cups, and pressing the middle down. This makes a “V” shape with two points on top of the wells that face each other.
If you make taco shells in a muffin tin, you might want to take them out of the oven halfway through. Reshape them while they are still hot, and put them back in the oven. You can also bake wonton taco shells by draping the wrapper over the rim of a deep casserole dish and baking it in the oven.
To get that beautiful golden-brown color, spray your wonton wrappers with cooking spray before baking. You can find most wonton wrappers in the refrigerated aisle of your local grocer or Chinese grocery stores for more authentic wrappers.
Applebee’s Wonton Tacos are some of the most delicious and easy-to-make meals. The meal is easy to make for your family, or you can snack on them any time you want. You can make the wonton tacos beforehand, but it’s best to put them together before serving them. The best wonton tacos have hot chicken, crunchy coleslaw, and crunchy taco shells, making everything about tacos better.
Applebee's Wonton Tacos
- 11 Wonton wrappers
- 1 lb sliced chicken breast
- 2 tablespoons teriyaki sauce
- 1 tablespoon ground ginger
- 5 cloves minced garlic
- 1 tablespoon Sesame Oil
- 1 cup coleslaw mix
- ¼ tablespoon sweet and spicy sauce
- ½ cup sliced green onions
- ½ cup diced red onions
- 3 tablespoons rice vinegar
- 1 tablespoon Soy Sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- In a large Ziploc bag, mix teriyaki sauce, soy sauce, sesame oil, minced garlic, ground ginger, and chicken breast. Refrigerate and let it marinate for 1 hour.
- Preheat the oven to 375°F. Apply cooking spray over both sides of the wonton wrappers. Press the center line of a wonton wrapper between two muffin cups of an upside-down casserole dish to create a V-like shape. Bake for 7 minutes, checking to ensure they don't burn. Reframe the wonton wrappers if edges wrinkle into the midpoint. Bake until crispy.
- While wonton shells are baking, heat 1 tablespoon of olive oil in a large pan over medium heat. Cook marinated chicken until thoroughly cooked and no longer pink in the center.
- In a large bowl, mix coleslaw mix, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon teriyaki sauce, and 1 tablespoon honey. Toss until coleslaw is well coated.
- Fill baked wonton shells with marinated chicken, coleslaw, and sweet chili sauce. Optionally, add chopped cilantro and sesame seeds on top.
Serve hot and fresh.
- Best served fresh for optimal taste and texture.
- Store leftovers separately: refrigerate chicken for up to 4 days and bake fresh wonton shells when ready to eat.