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Copycat Crispy Applebee's Wonton Tacos Recipe
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Copycat Crispy Applebee's Wonton Tacos Recipe

This baked Copycat Crispy Applebee's Wonton Tacos recipe is a lighter version of the delicious Applebees appetizer, with a baked crispy wonton shell, tangy garlic and ginger marinated chicken, and a quick and zesty asian slaw. Serve these mini tacos as an easy main dish or fun appetizer for your next party!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Appetizer, Dinner
Keyword: chicken, tacos
Servings: 16

Equipment

  • 9"x13" ceramic or metal baking dish
  • silicone brush or bristle brush
  • sheet pan

Ingredients

Chicken/Marinade

  • 2 boneless skinless chicken breasts, cut into small pieces 
  • 1 tablespoon toasted sesame oil
  • 2 tablespoon honey
  • 4 tablespoon low sodium soy sauce
  • 4 cloves of garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon plain rice vinegar
  • 1 tablespoon canola oil (for cooking chicken- not for marinade)

Slaw

  • 4 cups rainbow coleslaw mix 
  • 4 green onions, thinly sliced 
  • 2 tablespoon rice vinegar 
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil

Wonton Taco Shells

  • 16 wonton wrappers
  • canola oil or cooking spray 

For Serving

  • bottled sweet chili sauce
  • fresh cilantro leaves 
  • lime wedges

Instructions

  • Cut the chicken into small pieces/strips, discarding any fat/gristle. You want them very small, so they are easily stuffed into the taco shells.
    2. Whisk together marinade ingredients (leave canola oil for cooking only), and pour over chicken. Toss well to coat, transfer to the refrigerator, and marinate for 30 minutes to 1 hour.
    3. While chicken marinates, make the slaw. Toss the coleslaw mixture with rice vinegar, honey and sesame oil. Cover and refrigerate until ready to serve/assemble.
    4. Preheat oven to 350 degrees to male the wonton shells.
    5. Once chicken is marinated, heat canola oil in a large nonstick frying pan over medium-high heat, and add the chicken. Cook until cooked through, stirring to ensure all sides done- 8-10 minutes.
    6. Make the wonton taco shells. Spray or brush each wonton wrapper with oil, and drape over a 9x13 baking dish (ceramic or metal) set over a sheet pan to collect any spills from the oil. Be sure to evenly drape the wonton wrappers so the taco shells are even. Bake at 350 for 6-8 minutes, checking periodically so they don’t burn.
    7. Once the wonton wrappers are baked and crispy, allow to cool briefly, and carefully remove them. Fill immediately with the chicken and slaw, and top with fresh cilantro leaves. Serve with lime wedges and sweet chili sauce.