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.
Servings: 24 mini tacos
Calories: 74kcal
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Kitchen Essentials
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