Description
These Chick’n Wonton Tacos are a vibrant and flavorful vegan copycat of Applebee’s popular dish. Crispy baked wonton shells hold a savory blend of spiced vegan chick’n strips topped with a refreshing, tangy slaw made with vegan mayonnaise, rice vinegar, and fresh herbs. Enhanced by a sweet chili sauce and fresh lime wedges, these tacos offer a perfect mix of crunch, zest, and spice in every bite. They’re quick to prepare, making them a perfect plant-based meal for a casual dinner or gathering.
Ingredients
Scale
Slaw
- 2 tablespoons vegan mayonnaise
- 4 teaspoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons maple syrup
- 2 cups coleslaw mix
- ¼ cup thinly sliced red onion
- ¼ cup chopped cilantro
- ¼ cup thinly sliced green onion
- Kosher salt to taste
- Fresh cracked black pepper to taste
Tacos
- 12–16 vegan-friendly crispy wonton shells
- 2 teaspoons avocado oil
- 8 ounces vegan chick’n strips
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sweet chili sauce plus more for serving
- 1 tablespoon fresh minced ginger
- 8 cloves fresh minced garlic
- 2 teaspoons toasted sesame oil
- ½ teaspoon red pepper flakes (optional)
- Fresh chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Wonton Shells: Preheat your oven to 375°F. Lightly spray or brush the wonton wrappers with oil, then shape them draping over the sides of a large baking dish (use two dishes or work in batches if needed). Bake until the wontons turn golden brown, about 6 to 8 minutes, watching closely to avoid burning. Halfway through baking, check and reshape them while pliable for easier filling. Remove from oven and set aside.
- Make the Slaw: In a large bowl, whisk together vegan mayonnaise, rice vinegar, sesame oil, and maple syrup until smooth. Add the coleslaw mix, thinly sliced red onion, chopped cilantro, and green onion. Toss everything well to ensure the vegetables are thoroughly coated in the dressing. Refrigerate the slaw until ready to assemble the tacos.
- Cook the Chick’n Filling: Heat avocado oil in a large non-stick sauté pan over medium heat. Add the vegan chick’n strips and use a wooden spoon to break them into bite-sized pieces. Stir in low-sodium soy sauce, sweet chili sauce, minced ginger, garlic, toasted sesame oil, and red pepper flakes if using. Continue sautéing and stirring often for 5 to 8 minutes until the chick’n is heated through and begins to crisp around the edges.
- Assemble and Serve: Spoon a couple of tablespoons of the cooked chick’n filling into each crispy wonton shell. Top with a generous portion of slaw. Garnish with fresh chopped cilantro and serve with lime wedges and extra sweet chili sauce on the side for added flavor. Enjoy your vibrant, crunchy Chick’n Wonton Tacos!
Notes
- Use vegan-friendly chicken substitutes and mayo to keep this dish fully plant-based.
- Watch the wontons carefully while baking as they can burn quickly due to their thinness.
- Adjust the red pepper flakes to control spice level or omit for milder flavor.
- For extra crispiness, let baked wontons cool completely in their shape before filling.
- The slaw can be prepared a few hours ahead to allow flavors to meld well.
- Serve immediately after assembling to preserve the crunchy texture of wonton shells.
- Add extra lime juice or hot sauce to customize the taco flavor.
Keywords: vegan chick'n tacos, wonton tacos, Applebee's copycat, vegan Mexican-inspired, crispy wonton shells, plant-based tacos, vegan slaw taco