Description

Applebee’s Chicken Wonton Tacos are a crispy, flavorful appetizer featuring tender shredded chicken sautéed in a savory-sweet sauce, served inside golden fried wonton shells. Topped with a refreshing cabbage-carrot slaw and a zesty spicy ranch sauce, these tacos combine crunchy textures with vibrant Asian-inspired flavors perfect for parties or casual gatherings.

Ingredients

Scale

Chicken Mixture

2 medium boneless, skinless chicken breasts (about 1 lb), cooked and shredded
1 tablespoon olive oil (for sautéing)
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon rice vinegar
½ teaspoon ground ginger
¼ teaspoon red pepper flakes (optional, for spice)
Salt and black pepper, to taste

Wonton Tacos

12 wonton wrappers
Vegetable oil (for frying the wontons)

Slaw

2 cups shredded cabbage (green and purple mix)
1 medium carrot, julienned or shredded
2 green onions, finely chopped (for garnish)
2 tablespoons chopped cilantro (optional, for garnish)
2 tablespoons rice vinegar (for the slaw dressing)
1 teaspoon honey (for the slaw)
1 teaspoon sesame oil (for the slaw)
Salt and black pepper, to taste

Spicy Ranch Sauce

3 tablespoons ranch dressing (or sour cream for a lighter version)
1 tablespoon sriracha (optional, for a spicy kick)
1 teaspoon lime juice (for a zesty finish)

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Instructions

Prepare the Chicken Mixture: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in shredded chicken, soy sauce, honey, sesame oil, rice vinegar, ground ginger, and red pepper flakes if using. Cook for 4-5 minutes, stirring occasionally until everything is well combined and heated through.
Fry the Wonton Wrappers: Heat vegetable oil in a separate skillet or deep fryer to 350°F (175°C). Fry the wonton wrappers one or two at a time until golden brown and crispy, about 1-2 minutes. Use tongs to remove and drain them on a paper towel-lined plate. To shape into taco shells, drape them over a baking rack while cooling so they harden in a taco shape.
Make the Slaw: In a large bowl, combine shredded cabbage, julienned carrot, and chopped green onions. In a small bowl, whisk together rice vinegar, honey, sesame oil, salt, and black pepper. Pour the dressing over the slaw and toss well to coat evenly.
Prepare the Spicy Ranch Sauce: In a small bowl, mix ranch dressing (or sour cream), sriracha, and lime juice. Adjust the amount of sriracha to match your preferred spice level.
Assemble the Tacos: Fill each fried wonton shell with a generous portion of the chicken mixture. Top with a scoop of the prepared slaw. Drizzle with the spicy ranch sauce and garnish with chopped cilantro and green onions for extra flavor and color.
Serve Immediately: Serve the chicken wonton tacos immediately while the wonton shells remain crispy for the best texture and flavor experience.

Notes

For a milder version, omit the red pepper flakes and sriracha.
You can cook chicken breasts by boiling, baking, or using rotisserie chicken to save time.
Make sure oil is at the right temperature (350°F) before frying to ensure crispy wontons and avoid greasy texture.
Shaping wontons over a baking rack while cooling helps create authentic taco shapes, but you can also serve them flat as chips if preferred.
Use gluten-free soy sauce and wonton wrappers if you need a gluten-free version.