Description
Recreate the beloved Applebee’s Chicken Wonton Tacos at home with this easy and delicious recipe. Enjoy the perfect balance of crispy wonton shells, savory chicken filling, and refreshing slaw!
Ingredients
Scale
- Wonton Wrappers
- 2–3 cups cooked, shredded or finely diced chicken
- Sweet Chili Sauce
- Low-Sodium Soy Sauce
- Rice Vinegar
- Minced fresh Ginger
- Minced fresh Garlic
- Coleslaw Mix
- Mayonnaise
- Sesame Oil
- Fresh cilantro
- Thinly sliced green onions
- Sesame seeds
- Oil for Frying (vegetable, canola, or peanut oil)
Instructions
- Prepare Your Wonton Taco Shells: Heat about 1-2 inches of neutral oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350-375°F (175-190°C).
- Working in batches of 2-3, carefully place a wonton wrapper into the hot oil. Using tongs, gently fold the wrapper in half as it begins to crisp, creating a ‘taco shell’ shape. Hold it in place for a few seconds until it holds its shape.
- Fry each side for about 30-60 seconds, or until golden brown and crispy. Be careful not to let them get too dark, as they can burn quickly.
- Carefully remove the crispy shells with tongs and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining wonton wrappers.
- Make the Chicken Wonton Taco Filling: In a medium bowl, combine your shredded or diced cooked chicken.
- Add the sweet chili sauce, low-sodium soy sauce, about a teaspoon of rice vinegar, minced fresh ginger, and minced fresh garlic. Stir everything together thoroughly until the chicken is evenly coated.
- Prepare the Creamy Asian Slaw: In a separate large bowl, combine the bag of coleslaw mix.
- In a small bowl, whisk together the mayonnaise, about a tablespoon of rice vinegar, a teaspoon of sugar (or to taste), and another tiny drizzle of sesame oil.
- Pour the dressing over the coleslaw mix and toss until the cabbage and carrots are well coated.
- Assemble Your Tacos: Take one of your crispy wonton taco shells.
- Spoon a generous amount of the creamy Asian slaw into the bottom of the shell.
- Top the slaw with a good helping of the sweet chili chicken filling.
- Garnish with fresh cilantro, thinly sliced green onions, and a sprinkle of sesame seeds. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg