Crispy Wonton Tacos Recipe: A Delicious Twist Awaits!
These copycat Applebee’s wonton tacos are the perfect fusion of crunchy, tangy, and savory. A crispy wonton shell is packed with flavorful marinated chicken, zesty slaw, and fresh garnishes—perfect as a crowd-pleasing appetizer or a fun, light dinner with bold Asian-inspired flair.
Ingredients
- Wonton Shells4 wonton wrappersOlive oil for brushing
- Chicken and Marinade8 oz boneless skinless chicken breasts, finely diced2 tbsp stir fry sauce4 tbsp Asian sesame vinaigrette dressing1 tbsp soy sauce1 tbsp teriyaki sauce1 tbsp olive oilBlack pepper, to taste
- Crunchy Slaw Mix4 tbsp Dole slaw mix just the vegetables, no dressing1 tbsp coleslaw dressing2 tbsp chopped green onion tops1 tbsp Asian sesame vinaigrette (reserved from marinade)
- Garnishes2 tbsp chopped fresh cilantro2 tbsp sliced almonds
Instructions
- Preheat the oven to 375°F (190°C). Lightly brush wonton wrappers with olive oil and drape them over the edges of a baking dish or taco rack to form a taco shape. Bake for about 5 minutes or until golden brown and crisp. Let cool in position.
- In a bowl, mix the diced chicken with stir fry sauce, 3 tbsp of the Asian sesame vinaigrette, soy sauce, and teriyaki sauce.
- Heat olive oil in a skillet over medium-high heat. Add the marinated chicken and cook until fully done, stirring occasionally. Season with black pepper to taste.
- In another bowl, combine slaw mix, green onions, coleslaw dressing, and the reserved 1 tbsp of vinaigrette. Toss to coat evenly.
- Assemble the tacos by filling each wonton shell with cooked chicken, then layering the slaw on top. Garnish with chopped cilantro and sliced almonds. Serve immediately.
Notes
To reduce sodium, opt for low-sodium soy sauce and dressings.
These tacos are best served fresh to preserve the crunch of the wonton shells.
If you don’t have a taco rack, use an inverted muffin tin to shape the wontons for baking.
Great as party appetizers or served with a side of jasmine rice or edamame.
These tacos are best served fresh to preserve the crunch of the wonton shells.
If you don’t have a taco rack, use an inverted muffin tin to shape the wontons for baking.
Great as party appetizers or served with a side of jasmine rice or edamame.