Make a perfect Applebee’s copycat Chicken Wonton Tacos at home with just seven simple ingredients. Ready in about 30 minutes, these baked wonton shells are filled with sweet chili–marinated chicken and crisp cilantro coleslaw for a bright, crunchy appetizer or light meal.
Why you’ll love this recipe
Copycat recipes let you enjoy your favorite restaurant flavors at home—and often a little lighter. These chicken wonton tacos use baked wonton shells instead of deep-frying, which reduces mess and calories while still giving you a crisp, golden shell.
After testing several methods, the easiest, most consistent way to shape and bake the shells is to drape wonton wrappers over a wire rack set over two oven-safe bowls on a baking sheet. That setup lets you bake many shells at once and ensures even browning on all sides.
Other reasons this is a winner:
- Only seven ingredients. Simple components—wonton wrappers, chicken, sweet chili and soy sauces, coleslaw mix and dressing, and cilantro—deliver big flavor without complicated prep.
- Done in about 30 minutes. Marinate, make the coleslaw, bake the shells and cook the chicken—most of the work happens at the same time.
- Great mix of textures and tastes. Crispy shells, tender sweet-spicy chicken and crunchy, tangy coleslaw create a balanced, addictive bite.
Ingredients
Below are the ingredients used in this recipe, what they contribute, and substitution options. For exact measurements and the full recipe, see the recipe card at the end of this post.
- Boneless, skinless chicken breasts or thighs – breasts are leaner and slice into tender bite-sized pieces; thighs add more richness and stay moist when cooked.
- Sweet chili sauce – a sweet, slightly spicy Asian-style sauce used to marinate and finish the chicken. Use a favorite brand or homemade version.
- Soy sauce – adds salty, umami depth to the marinade. Low-sodium soy sauce works well if you prefer less salt.
- Coleslaw mix and coleslaw dressing – store-bought mix and dressing keep the recipe quick; substitute with homemade slaw and dressing if you like.
- Fresh cilantro – folded into the coleslaw and used as a garnish for a fresh, herbaceous note.
- Wonton wrappers – square wrappers are best so you can fold them into triangular shells; they’re typically found in the refrigerated section near tofu or dumpling wrappers.
Instructions
The instructions below walk you through marinating the chicken, preparing the coleslaw, shaping and baking the wonton shells, cooking the chicken, and assembling the tacos. Step-by-step photos in the original post can help, too. For the concise recipe card, see the recipe section.
- Marinate the chicken. Toss finely diced chicken with sweet chili sauce and soy sauce in a bowl until evenly coated. Refrigerate to marinate for 20 minutes, or up to 8 hours for more flavor.
- Make the coleslaw. Combine the coleslaw mix with chopped fresh cilantro and coleslaw dressing. Chill while the chicken marinates to let the flavors meld.
- Set up and bake the wonton shells. Preheat the oven to 375°F (190°C). Lightly spray both sides of each wonton wrapper with cooking spray and drape them over a wire rack supported by two oven-safe bowls on a baking sheet so each wrapper can hang freely. Bake on the middle rack for 8–10 minutes until golden and crisp, watching the last two minutes to prevent burning.
- Cook the chicken. Heat a large skillet over medium-high heat. Add the marinated chicken and cook 7–8 minutes, stirring occasionally, until cooked through and glazed with the sauce.
- Assemble the tacos. Place warm wonton shells on a serving plate. Spoon a few pieces of chicken into the base of each shell, top with a generous spoonful of coleslaw, drizzle additional sweet chili sauce if desired, and garnish with more chopped cilantro.
Make-ahead tip: You can bake the wonton shells ahead of time and store them airtight at room temperature for up to 5 days. Keep chicken and coleslaw separate until ready to serve.
Storage and reheating
Assembled wonton tacos are best enjoyed immediately; they don’t reheat well once filled. Instead, store components separately: cooked chicken in an airtight container in the fridge for 4–5 days, coleslaw chilled in its own container, and baked wonton shells at room temperature in an airtight container for up to 5 days.
To reheat chicken, warm in a skillet over medium heat for 4–5 minutes until hot, then assemble fresh tacos.
More copycat recipe ideas
If you enjoy recreating restaurant favorites at home, try similar snacks and appetizers that translate well to a party spread: crispy egg rolls, creamy dipping sauces, or seasoned chicken strips. These small-plate recipes pair well with shared dips and a variety of crunchy sides.
Southwestern Egg Rolls
Taco Bell–Style Quesadilla Sauce
Avocado Egg Rolls
Chicken Wonton Tacos
Ingredients
- 1 pound chicken breast, finely diced (about ½-inch cubes)
- ¼ cup sweet chili sauce, plus more for topping
- 1 tablespoon soy sauce
- 3 cups coleslaw mix
- ¼ cup cilantro, plus more to garnish
- ¼ cup coleslaw dressing
- 18 wonton wrappers
Instructions
- Marinate the chicken. Toss the diced chicken with the sweet chili sauce and soy sauce. Refrigerate for 20 minutes or up to 8 hours.
- Prepare the coleslaw. Combine coleslaw mix, chopped cilantro and coleslaw dressing. Chill until ready to assemble.
- Prepare the wonton shells. Preheat oven to 375°F. Lightly spray both sides of wonton wrappers and drape over a wire rack set on two oven-safe bowls on a baking sheet. Bake 8–10 minutes on the middle rack, watching closely so they don’t burn.
- Cook the chicken. Heat a large skillet over medium-high heat. Add marinated chicken and cook 7–8 minutes, stirring occasionally, until cooked through.
- Assemble the tacos. Fill the baked wonton shells with chicken, top with coleslaw, drizzle extra sweet chili sauce and garnish with cilantro.
Notes
- You can bake the wonton shells ahead and store in an airtight container at room temperature for up to 5 days. Keep chicken and slaw separate until serving.