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AppleBee’s Chicken Wonton Taco Copycat Recipe

If you’ve been longing for Applebee’s Chicken Wonton Tacos, you’re not alone! I was disappointed when the restaurant discontinued them a few years ago.

I used to look forward to those delicious little bites of heaven every time I visited the restaurant. When my daughter and I would go there, we would always enjoy getting the mini tacos with a bowl of their French onion soup. We miss this menu item.

Recreating the Chicken Wonton Taco Recipe at Home

Craving the crispy, savory goodness of Applebee’s Chicken Wonton Tacos but missing them since they’ve been discontinued? You’re not alone! So, I decided to take matters into my own hands and recreate these mouthwatering tacos right in my kitchen.

AppleBee's Chicken Wonton Taco Copycat Recipe

I’ve crafted the ultimate copycat recipe. Today, I’m excited to share with you my homemade version of these irresistible chicken wonton tacos. With a perfectly seasoned chicken filling, crispy wonton shells, and a crunchy slaw, this recipe brings back all the flavors you loved with a homemade touch.

Whether you’re hosting a get-together or just looking for a tasty weeknight dinner, these tacos are sure to impress.

AppleBee's Chicken Wonton Taco Copycat Recipe
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AppleBee’s Chicken Wonton Taco Copycat Recipe

If you’ve been longing for Applebee’s Chicken Wonton Tacos, you’re not alone! I was disappointed when the restaurant discontinued them a few years ago.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Dinner, lunch, Main Course
Cuisine: American, Asian
Keyword: appetizer, Asian Recipe, chicken recipe, copycat, dinner recipe, lunch recipe, restaurant recipe
Servings: 24 mini tacos
Calories: 74kcal

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Ingredients

For the Chicken Filling Mixture

  • 1 Pound Ground Chicken or 3 medium chicken breasts cut up in small pieces
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Onion finely chopped
  • 2 Cloves Garlic minced
  • 1/2 Cup Carrots shredded
  • 1/2 Cup Green Cabbage chopped
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Hoisin Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 Teaspoon Sesame Oil
  • 1/4 Teaspoon Ground Ginger
  • Salt and pepper to taste

For the Wonton Tacos

  • 24 Wonton Wrappers
  • Cooking spray

For the Slaw

  • 2 Cups Cabbage shredded
  • 1 Cup Carrots shredded
  • 1/4 Cup Rice Vinegar
  • 2 Tablespoons Sugar
  • 1 Tablespoon Sesame Oil
  • Salt and pepper to taste

For the Garnishes

  • Sliced green onions
  • Thinly sliced red onion
  • Chopped fresh cilantro
  • Sriracha or your favorite hot sauce optional
  • Lime wedges
  • Sweet chili sauce

Instructions

Prepare the Chicken Filling:

  • Heat olive oil in a large skillet over medium high heat. Add chopped onion and cook until translucent.
    1/2 Cup Onion, 1 Tablespoon Olive Oil
  • Add minced garlic and cook for an additional 30 seconds.
    2 Cloves Garlic
  • Add ground chicken to the skillet. Cook until browned and fully cooked, breaking it up into small pieces with a spoon, about 7-8 minutes.
    1 Pound Ground Chicken
  • Stir in shredded carrots and chopped cabbage. Cook for 3-4 minutes until vegetables are slightly softened.
    1/2 Cup Carrots, 1/2 Cup Green Cabbage
  • Add soy sauce, hoisin sauce, rice vinegar, sesame oil, ground ginger, salt, and pepper. Mix well and cook for another 2-3 minutes. Remove from heat and set aside.
    2 Tablespoons Soy Sauce, 1 Tablespoon Hoisin Sauce, 1 Tablespoon Rice Vinegar, 1 Teaspoon Sesame Oil, 1/4 Teaspoon Ground Ginger, Salt and pepper to taste

Prepare the Wonton Tacos:

  • Preheat the oven to 375°F (190°C). Turn the muffin tin upside down. Lightly spray the back of a muffin tin with cooking spray.
  • Gently place wonton wrapper between each of the muffin cups to form a small taco shell shape.
    24 Wonton Wrappers
  • Lightly spray with cooking spray or gently brush wonton wrappers with olive oil.
    Cooking spray
  • Bake wontons in the preheated oven for 7-10 minutes, or until golden brown and crispy. Remove from oven and let the crispy wonton taco shells cool.

Prepare the Tangy Slaw:

  • In a large mixing bowl, combine shredded cabbage and carrots.
    2 Cups Cabbage, 1 Cup Carrots
  • In a small bowl, whisk together rice vinegar, sugar, sesame oil, salt, and pepper.
    1/4 Cup Rice Vinegar, 2 Tablespoons Sugar, 1 Tablespoon Sesame Oil, Salt and pepper to taste
  • Pour the dressing over the cabbage and carrot mixture. Toss to coat evenly. Set aside.

Assemble the Tacos:

  • Fill each baked crispy wonton shell with the chicken filling.
  • Top with a spoonful of the coleslaw mixture.
  • Garnish with sliced green onions or red onions, chopped cilantro, and a drizzle of Sriracha or sweet chili sauce if desired.
    Sliced green onions
  • Serve with lime wedges on the side.
    Thinly sliced red onion, Chopped fresh cilantro, Sriracha or your favorite hot sauce, Lime wedges, Sweet chili sauce

Your Own Private Notes

Nutrition

Calories: 74kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 156mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1345IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

Homemade Mini Chicken Tacos Plated

Recipe Tips

Wonton Wrappers. If you can’t find wonton wrappers, you can use egg roll wrappers cut into smaller squares. Bake them the same way for a slightly different texture.

Crispy Tacos. Make sure the wonton wrappers are well-sprayed with cooking spray before baking to achieve a crispy texture.

Make Ahead. You can prepare the chicken filling and slaw in advance. Store them separately in airtight containers in the refrigerator for up to 3 days.

Customizable Slaw. Feel free to add other vegetables to the slaw, such as bell peppers or radishes, for extra crunch and flavor.

Serving Suggestions. These tacos pair wonderfully with a side of jasmine rice or a fresh cucumber salad.

Recipe Variations

Vegetarian Option. Filling. Substitute the ground chicken with crumbled tofu or tempeh. For flavor, add a bit of soy sauce and hoisin sauce to the tofu or tempeh as you cook it.

Spicy Kick. Filling. Add chopped jalapeños or red pepper flakes to the chicken filling for extra heat. Slaw. Incorporate a bit of Sriracha or hot sauce into the slaw dressing.

Different Vegetables. Experiment with other vegetables like bell peppers, mushrooms, or snap peas in the chicken filling for added texture and flavor.

Sweet and Savory. Add a tablespoon of brown sugar to the chicken filling for a touch of sweetness that complements the savory elements.

Asian Flavors. Incorporate chopped water chestnuts, bamboo shoots, or a splash of rice wine for an extra layer of authentic flavor.

Simplification Tips

Pre-Made Wonton Wrappers. Instead of Making Your Own: Use store-bought wonton wrappers and bake them in a muffin tin for a quick and easy taco shell.

Pre-Shredded Veggies. For the Slaw: Use pre-shredded cabbage and carrots from the store to save time on prep.

One-Pan Filling. Cook Everything Together: Instead of cooking the vegetables and chicken separately, cook them all together in one pan to streamline the process.

Pre-Cooked Chicken. For Convenience: Use pre-cooked rotisserie chicken, shredded and mixed with the sauces and seasonings, to save cooking time.

Ready-Made Slaw Mix. For the Slaw: Purchase a pre-made slaw mix and toss it with your homemade dressing to cut down on prep time.

By offering these variations and simplifications, you can make the recipe more accessible and adaptable to different tastes and schedules.

Serving Chicken Tacos in a Taco Holder

To store leftovers of your chicken wonton tacos

The best way to store leftovers is to separate the components. If possible, keep the chicken filling, slaw, and wonton shells separate to maintain their texture and flavor.

Chicken Filling:

  • Storage: Place the chicken mixture in an airtight container.
    • Refrigeration: It will stay fresh in the refrigerator for up to 3-4 days.
    • Freezing: For longer storage, you can freeze the chicken filling in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.

Slaw:

  • Storage: Store the slaw in a separate airtight container in the refrigerator.
    • Refrigeration: It will keep for up to 3-4 days. The slaw may become slightly soggy over time, so it’s best to eat it within a few days.

Wonton Shells:

  • Storage: Store the baked wonton shells in an airtight container at room temperature.
    • Refrigeration: They will stay crispy for up to 2-3 days. For longer storage, you can freeze them for up to 1-2 months. Reheat in the oven to restore crispiness.

Reheating Tips:

  • Chicken Filling: Reheat in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring between each.
  • Wonton Shells: Reheat in a preheated oven at 375°F (190°C) for 5-7 minutes to make them crispy again. Avoid microwaving the shells as they may become chewy.

By keeping the components separate and reheating them properly, you can enjoy your chicken wonton tacos almost as if they were freshly made.

Delicious Made From Scratch Chicken Tacos

This really makes a great appetizer. We love this home version. If you want to make other copycat recipes at home, we have many more for you to try.

AboutVictoria

You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

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