Description
Crispy baked wonton shells filled with flavorful Asian-inspired chicken and topped with a light, crunchy slaw. A homemade version of the popular Applebee’s Chicken Wonton Tacos that’s easy, balanced, and great for sharing.
Ingredients
Chicken Filling
- 2 chicken breasts, finely diced
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
Slaw
- 1 bag coleslaw mix (397 g)
- 4 green onions, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
Assembly & Serving
- 16 wonton wrappers
- Cooking spray or olive/canola oil, for baking
- Sweet chili sauce, for serving
- Chopped cilantro, for serving
- Sesame seeds, for serving
Instructions
- Bake the Wonton Shells
Preheat oven to 375°F (190°C). Lightly grease a muffin tin. Press one wonton wrapper into each cup to form a taco shape. Spray lightly with oil and bake for 8–10 minutes until golden and crisp. Cool slightly. - Cook the Chicken
Heat sesame oil in a skillet over medium heat. Add diced chicken and cook for 4–5 minutes. Stir in garlic and ginger, cooking until fragrant. Add hoisin sauce and soy sauce, stir well, and cook 2–3 minutes until chicken is fully cooked. - Prepare the Slaw
In a large bowl, combine coleslaw mix and green onions. Whisk sesame oil, rice vinegar, soy sauce, and honey in a small bowl. Toss dressing with slaw until evenly coated. - Assemble the Tacos
Fill each wonton shell with chicken, top with slaw, and drizzle with sweet chili sauce. Garnish with cilantro and sesame seeds before serving.
Notes
- Assemble just before serving to keep wonton shells crispy
- Reduce honey slightly for a less sweet slaw
- Add sriracha or chili crisp for extra heat
- Prep Time: 20 minutes
- Cook Time: 15 minutes