Applebee's Chicken Wonton Tacos Copycat Recipe
Taco shaped wontons are filled with seasoned chicken and topped with an Asian coleslaw. These mini tacos are very similar in taste and presentation to Applebee’s Chicken Wonton Tacos. They are a delicious starter, snack or meal!
Servings: 4 servings
Calories: 272kcal
Ingredients
Chicken
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- 1 tablespoon garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1/2 pound boneless, skinless chicken breasts (diced small)
Asian Coleslaw
- 1 14 ounce bag coleslaw mix
- 2 tablespoons green onion (sliced thin)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sugar
- 1 teaspoon lime juice (fresh squeezed)
- 1/2 teaspoon fresh ginger (grated)
Tacos
- 16 wonton wrappers
- 2 tablespoons sweet chili sauce
- 1 tablespoon fresh cilantro (minced)
- 1 tablespoon sesame seeds
Instructions
Chicken
- Whisk together the teriyaki, sesame oil, soy sauce, garlic and ginger together in a medium bowl. Add the chicken and stir to coat well. Cover and refrigerate for at least 30 minutes.2 tablespoons teriyaki sauce, 1 tablespoon sesame oil, 1 tablespoon low sodium soy sauce, 1 tablespoon garlic, 1 teaspoon fresh ginger, 1/2 pound boneless, skinless chicken breasts
Asian Coleslaw
- In a medium bowl, mix the coleslaw and green onions together. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar, lime juice and ginger until well combined. Pour over the coleslaw and toss well. Cover and keep in the refrigerator until needed.1 14 ounce bag coleslaw mix, 2 tablespoons green onion, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon low sodium soy sauce, 1 tablespoon sugar, 1 teaspoon lime juice, 1/2 teaspoon fresh ginger
Tacos
- Preheat oven to 375°F.
- Place the wonton wrappers over the edge of a 9×13-inch pan and spray with cooking spray.16 wonton wrappers
- Bake until lightly browned, about 7 minutes, keeping a close eye on them to prevent burning.
- While the wontons are baking, heat a large skillet over medium high heat. Add the chicken and marinade to the pan. Cook the chicken for 5 to 7 minutes, or until cooked through and no longer pink in the center.
- Carefully drain any excess liquid from the pan.
- Spoon the chicken evenly into the wontons.
- Top each one with coleslaw. Garnish with a drizzle of sweet chili sauce and a sprinkle of cilantro and sesame seeds.2 tablespoons sweet chili sauce, 1 tablespoon fresh cilantro, 1 tablespoon sesame seeds
Notes
Tips and Techniques
- If you’d rather not use pre-made coleslaw, you can shred your own cabbage and carrots.
- Drain any excess liquid from the pan to prevent the tacos from getting soggy when you fill them.
- Store leftovers separately in airtight containers in the refrigerator. Consume the chicken within 3-4 days. The coleslaw will keep an extra day or two.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 28g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 956mg | Potassium: 313mg | Fiber: 1g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg