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These Chicken Wonton Tacos are inspired by an Applebee’s recipe and are so worth making at home! Tender bites of garlicky honey chicken are stuffed into crisp wonton shells along with tangy fresh coleslaw spiked with lime juice.
If you’re a fan of Applebees’ chicken wonton tacos – and even if you aren’t! – you’ll love this fresh take on traditional tacos. Instead of tortillas, you’ll crisp up wonton wrappers and pile them with juicy chicken bathed in a teriyaki-soy marinade. Then, you’ll top them with crunchy coleslaw and sweet chili sauce.
I first tried making these when I had some leftover Asian cabbage slaw from another recipe, and it turned out to be a perfect match! Not only did it save me time, but it also added a delightful crunch that made these tacos irresistible. Now, it’s become a favorite in our household. We love this recipe, and I know you will, too!
Why You’ll Love This Chicken Wonton Tacos Recipe
- Fresh and fun. I’m always looking for ways to easily change up our dinner routine and this flavorful but not spicy dish takes familiar chicken to another level.
- Easy ingredients. You don’t even have to bother with making the coleslaw for this recipe, just pick up a bag.
- Handheld meal. These chicken wonton tacos are perfect for a casual meal. They are easy to hold and enjoy without the need for utensils. They make a great choice for a quick weeknight dinner or a fun addition to a gathering.
What You’ll Need
Here’s a peek at the ingredients in this chicken wonton taco recipe, along with a few notes about their use. The full ingredient amounts are in the recipe card at the end of this post.
For the Chicken
- Chicken – I like chicken breasts for this recipe, but chicken thighs will work just as well.
- Teriyaki Sauce – You can substitute soy sauce if needed.
- Sesame Oil – Adds a rich, nutty flavor and aroma.
- Soy Sauce – Regular or low-sodium soy sauce may be used.
- Garlic – I like using fresh garlic, but garlic powder is okay to use.
- Ground Ginger – You could also use fresh grated ginger.
For the Tangy Coleslaw
- Coleslaw Mix – You can find this in the salad section in bags or shred your own cabbage and carrots.
- Green Onions – The onions add a mild onion flavor and a bit of crunch.
- Mayonnaise – Provides a creamy texture and binds the coleslaw ingredients together.
- Honey – Contributes sweetness to the coleslaw, balancing the tanginess and the overall flavor.
- Sesame Oil – Adds a nutty flavor that enhances the taste of many Asian dishes.
- Rice Vinegar – Provides a mild, tangy flavor that brightens and balances the ingredients
- Lime Juice – Freshly squeezed juice is best but use bottled if you need to.
- Salt and Black Pepper – Add to taste.
Tacos Ingredients
- Wonton Wrappers – You can find wonton wrappers in the international section of many grocery stores or pick them up at an Asian grocery store.
- Olive Oil – For brushing the wontons to help them crisp up.
- Sweet Chili Sauce – For dipping.
- Garnish – Fresh cilantro and sesame seeds.
How To Make Chicken Wonton Tacos
Let my photos below guide you through making and assembling these tacos. From preparing the wonton wrappers to filling them with a flavorful chicken mixture, I’ll walk you through each step to ensure your tacos turn out perfect every time.
- Prep the chicken. Combine the chicken pieces with the teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger powder.
- Cook the chicken. In a large skillet, cook the chicken for about 7-10 minutes.
- Make the coleslaw dressing. Stir together the mayonnaise, honey, sesame oil, rice vinegar, lime juice, sea salt, and ground pepper.
- Dress the coleslaw. Pour the dressing over the coleslaw mix.
- Crisp wrappers. Position the wonton wrappers around the rim of a 9×13-inch pan, then lightly coat them with olive oil. Bake until they are lightly browned and crispy.
- Fill. Add a spoonful of the cooked chicken to each wrapper and top it with coleslaw.
Recipe Tips & Variations
- Bake just before eating. Don’t bake the wonton shells until the rest of the meal is ready or almost ready. The shells lose their crispness as they sit at room temperature, so for the ultimate crispy shells fill them as soon as they come out of the oven.
- Watch the shells. Oven temperatures may vary, so keep a close eye on the shells while they bake in the oven. I would check them at around 5 minutes of baking time to make sure that they are not getting overcooked.
- Marinate the chicken. Make sure not to skip the marinating step so that the chicken gets infused with flavor. Try to leave at least 30 minutes, preferably more, for the chicken to sit in the marinade.
- Make them spicy. I love that you can customize this recipe – you can drizzle the finished tacos with hot sauce or even add hot sauce to the marinade for the chicken if want more heat.
- Serve them with extra lime. This is a must in my world. Cut wedges of fresh lime and put out a bowl on the table so you can squeeze them over each taco.
Serving Suggestions
Serve chicken wonton tacos as an appetizer or round them out into dinner with a salad or a side of soup. I love a juicy Avocado Tomato Salad with tacos, and a creamy Cucumber Salad is also a nice choice. Add a bowl of hot soup alongside your tacos to make a fuller meal. I like to serve Egg Drop Soup or Easy Cream of Asparagus Soup with these chicken wonton tacos.
Serve these delectable chicken wonton tacos with little dishes of soy or teriyaki sauce, or make a batch of Yum Yum Sauce for a little extra something.
Proper Storage
Store the chicken and coleslaw in separate airtight containers in the fridge for up to 4 days. I prefer to make the wonton shells just before I plan to serve them for maximum crispness. You can eat the chicken cold or gently warm it in the microwave in 30-second increments until hot, then assemble the tacos.
More Easy Chicken Recipes
Chicken Wonton Tacos
Ingredients
For the Chicken:
- 1 pound chicken breasts, cut into bite-size pieces
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon low-sodium soy sauce
- 2 cloves garlic, minced
- ½ teaspoon ginger powder
Tangy Coleslaw:
- 14 ounce bag of coleslaw mix
- 3 tablespoons green onions, thinly sliced
- ¼ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon lime juice, freshly squeezed
- sea salt and freshly ground black pepper, to taste
Tacos:
- 18 Wonton wrappers
- 2 tablespoons olive oil
- sweet chili sauce, for dipping
- chopped fresh cilantro, for garnishing
- sesame seeds, for garnishing
Instructions
Prepare the Chicken:
- In a medium bowl, combine the chicken pieces, teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger powder. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 7-10 minutes, or until the chicken is fully cooked and slightly caramelized. Remove from heat and set aside.
Prepare the Asian Coleslaw:
- In a large bowl, combine the coleslaw mix and sliced green onions. In a small bowl, whisk together the mayonnaise, honey, sesame oil, rice vinegar, lime juice, sea salt, and ground pepper until smooth. Pour the dressing over the coleslaw mix and toss to combine. Adjust seasoning with salt and pepper if needed. Set aside.
Assemble the Tacos:
- Preheat the oven to 375°F. Place the wonton wrappers over the edge of a 9×13-inch pan and brush them with olive oil.
- Bake the wrappers for about 7 minutes, or until they are lightly browned and crispy, keeping a close eye on them to prevent burning. Remove from the oven and let them cool slightly.
Serve:
- Fill each baked wonton taco shell with a spoonful of the cooked chicken. Top with a generous amount of Tangy coleslaw.
- Garnish with fresh cilantro and sesame seeds. Serve with sweet chili sauce for dipping. Enjoy!
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
