Chick’n Wonton Tacos (Applebee’s Copycat) Recipe

I’m so excited to share this Chick’n Wonton Tacos (Applebee’s Copycat) Recipe with you because it’s a fun twist on tacos that brings together crispy wonton shells, flavorful vegan chick’n, and a vibrant, tangy slaw. Whether you’re looking for a crowd-pleasing party appetizer or a quick weeknight dinner that feels a little special, this recipe ticks all the boxes. I love how the texture contrasts make each bite pop, and it’s perfect when you’re craving something crunchy, saucy, and totally satisfying.

This recipe is a great way to bring a restaurant favorite into your own kitchen without any fuss or mysterious ingredients. Plus, it’s vegan-friendly, which is always a win if you’re feeding a crowd with different dietary preferences. Once you try my Chick’n Wonton Tacos (Applebee’s Copycat) Recipe, I’m pretty sure these will become your go-to when you want something tasty, quick, and impressive!

Ingredients You’ll Need

All the ingredients in this Chick’n Wonton Tacos (Applebee’s Copycat) Recipe work together to deliver layers of flavor and crunch. When shopping, aim for fresh produce and quality vegan chick’n for the best results. Also, picking up crispy wonton wrappers from the store saves you the hassle but still gives you that perfect crunch.

• Vegan mayonnaise: This adds creaminess to the slaw without overpowering it; vegan mayo keeps the dish dairy-free.
• Rice vinegar: A mild acidity that brightens the slaw flavors beautifully.
• Sesame oil: Use toasted sesame oil for its nutty aroma that complements both the slaw and chick’n.
• Maple syrup: Just a touch to balance the vinegar and add subtle sweetness.
• Coleslaw mix: Pre-shredded cabbage and carrots simplify prep while keeping the slaw crisp.
• Red onion: Thinly sliced to avoid overpowering but still contribute a sharp bite.
• Cilantro: Both in the slaw and as garnish, it gives that fresh herbaceous kick that brightens up the tacos.
• Green onion: Adds a mild onion flavor and a pop of green color.
• Kosher salt & fresh cracked black pepper: Essential for seasoning all components perfectly.
• Vegan-friendly crispy wonton shells: The star crunchy taco shell alternative—you can find these in most grocery stores or make your own if you’re adventurous.
• Avocado oil: Great neutral oil with a high smoke point for sautéing the chick’n.
• Vegan chick’n strips: Your protein base, which will soak up the sauces and crisp up nicely in the pan.
• Low-sodium soy sauce: Adds deep umami without too much saltiness.
• Sweet chili sauce: For a sweet-spicy glaze that latches onto the chick’n beautifully—feel free to add extra for serving.
• Fresh minced ginger: Brings a zesty warmth that cuts through the richness.
• Fresh minced garlic: Because garlic is magic in savory dishes.
• Red pepper flakes (optional): If you like it spicy, these bring a nice gentle heat.
• Lime wedges: A squeeze of lime on these tacos is like sunshine on your plate.

Variations

I love tweaking this Chick’n Wonton Tacos (Applebee’s Copycat) Recipe depending on the season or who I’m cooking for. Don’t be afraid to make it your own—it’s all about what you enjoy!

• Spicy Variation: Once, I added a drizzle of Sriracha to the slaw and upped the red pepper flakes—it gave these tacos a fiery kick that was addicting.
• Gluten-Free Option: Swap the soy sauce for tamari and look for gluten-free wonton wrappers or use lettuce cups instead for a fresh twist.
• Extra Crunch: Toss some toasted sesame seeds or crushed peanuts on top for an unexpected texture boost that I personally find delicious.
• Seasonal Veggies: Try adding thinly sliced jicama or radishes to the slaw—adds crunch and freshness that brightens things up beautifully.

How to Make Chick’n Wonton Tacos (Applebee’s Copycat) Recipe

Step 1: Crisp Up Those Wonton Shells Just Right

Preheat your oven to 375°F, then lightly oil your wonton wrappers and drape them over the side of a baking dish. I usually use two dishes so they’re not overcrowded. Bake them for 6 to 8 minutes, but watch carefully—wontons can go from golden to burnt quickly. Halfway through, I like to gently reshape them while they’re still warm and pliable; it makes filling so much easier and ensures a perfect taco shell shape.

Step 2: Toss Together the Bright, Creamy Slaw

In a big bowl, whisk vegan mayo, rice vinegar, sesame oil, and maple syrup until smooth. Add your coleslaw mix, red onion, cilantro, and green onion, then toss until everything’s nicely coated. I usually pop this in the fridge while I cook the chick’n so the flavors have a chance to meld and the slaw gets wonderfully crisp and cool—just what you want when paired with warm chick’n.

Step 3: Sizzle the Chick’n Strips with Flavor

Heat your avocado oil in a non-stick pan over medium heat, then toss in the chick’n pieces. Break them up with a wooden spoon into bite-sized chunks, and stir in soy sauce, sweet chili sauce, ginger, garlic, sesame oil, and any red pepper flakes if you’re using them. Keep stirring for 5 to 8 minutes until everything’s heated through and just starting to get crispy on the edges—you want that caramelized texture and deep flavor.

Step 4: Assemble and Serve Your Tacos

Fill each crispy wonton shell with a couple of spoonfuls of your saucy chick’n, then top with a generous pile of slaw. Garnish with more fresh cilantro, and don’t forget those lime wedges—they add a burst of brightness that pulls everything together. Serve extra sweet chili sauce on the side if you like things saucy like I do, then dig in!

How to Serve Chick’n Wonton Tacos (Applebee’s Copycat) Recipe

Garnishes

I always go heavy on fresh cilantro because it adds such freshness and color. Sometimes I sprinkle toasted sesame seeds on top for a little crunch and nutty flavor. A squeeze of lime right before eating is non-negotiable in my book—it wakes up the flavors and gives the tacos a fantastic zing.

Side Dishes

I like pairing these Chick’n Wonton Tacos (Applebee’s Copycat) Recipe with a refreshing cucumber salad or some steamed edamame. If you want something warm, crispy air-fried potatoes or simple jasmine rice work really well to round out the meal.

Creative Ways to Present

For parties, I like to serve these on a long wooden board with lime wedges scattered around and small bowls of extra chili sauce and fresh herbs for guests to customize their tacos. Sometimes, I layer the slaw and chick’n in mini wonton cups for bite-sized appetizers that disappear fast!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the chick’n mixture and slaw separately in airtight containers in the fridge. This keeps the wonton shells from getting soggy. When ready, just warm the chick’n gently and reassemble your tacos—you’ll keep that fresh crunch better this way.

Freezing

I’ve frozen the cooked chick’n before and it holds up quite well. Freeze it in a sealed container or freezer bag for up to 2 months. The slaw and wonton shells don’t freeze well, so make those fresh when you’re ready to eat.

Reheating

To reheat, I gently warm the chick’n in a skillet over low heat, adding a splash of water or a little oil if it feels dry. The oven works great for reheating too—just be sure to watch so the chick’n doesn’t dry out. Assemble with fresh slaw and wontons for the best experience.

FAQs

Final Thoughts

This Chick’n Wonton Tacos (Applebee’s Copycat) Recipe has become one of my favorite ways to spice up taco night with something unexpected yet so satisfying. It’s easy enough for a casual dinner but impressive enough to serve guests. I hope you have as much fun making and eating these as I do—they’re guaranteed to bring smiles and maybe even a little friendly taco rivalry!

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