I can still smell them sometimes, as if the kitchen kept the memory like a slow-burning ember. The oil sizzled soft and sweet, and the house light pooled warm over the counters while my sister and I bent close, trying to fold the wontons without cracking them. Applebee’s Chicken Wonton Tacos always took me back to those small afternoons when everything slowed down. The chicken cooked with a glossy hoisin glaze, the slaw sang bright with vinegar, and the crisp shell held it all together like a secret. That sound of laughter and the clink of plates made the food more than a snack. It made a Sunday feeling, even on an ordinary weekday.

Why Applebee’s Chicken Wonton Tacos Still Feels Like Home

There is a simple truth in Southern kitchens that I learned sitting at my mama’s table: food is memory in action. Applebee’s Chicken Wonton Tacos carry that truth in a tidy, crunchy bite. They are not fancy, but they are thoughtful. The contrast tender chicken glazed in sweet-salty sauce and a bright, crisp slaw wrapped in a little wonton cup feels like a small miracle of balance. Meanwhile, those textures and tastes remind you of cookouts, weeknight dinners, and the soft hush that comes after a house full of people has sat down and eaten together.

From there, the dish finds its place in the cycle of homes and restaurants, in kitchens where hospitality matters. It connects generations because it borrows from familiar flavors: soy, sesame, honey, and the comfort of shredded cabbage. These are the pantry notes we pass down. In my house, it always meant someone had come home. The aroma of sesame oil and garlic told us to wash our hands and sit. Over time, this little taco became a bridge between my family’s slow-cooked Sunday stews and the lighter, quicker dinners we needed on busy nights.

There is something comforting about the way a small, well-made dish can hold a room. It offers company without ceremony. Applebee’s Chicken Wonton Tacos do that for many of us. They are an invitation to slow down for a single bite, share a laugh, and feel the warmth of a kitchen that remembers you.

How to Make Applebee’s Chicken Wonton Tacos

“Every time this pot simmers, it feels like my mama’s kitchen all over again.”

Before we begin, picture the kitchen as a calm place. The oven hums, the skillet waits, and the table is set without rush. The smell you are aiming for is warm sesame and sweet hoisin, with a whisper of fresh ginger. The texture you want: chicken tender and juicy, slaw crisp and slightly tangy, wonton shells as crisp as a Sunday paper. The rhythm of making these is gentle. You bake the shells, brown the chicken, toss the slaw, and assemble. Meanwhile, the house fills with a promise that dinner will be simple and full of comfort.

This recipe is also forgiving. If you want a deeper dish, let the chicken sit in the sauce a little longer so it soaks up flavor. If you prefer a brighter bite, add more rice vinegar to the slaw. For those who love a slow cooker or crock pot, I will share a touch later on how to adapt the chicken so it picks up even more depth while you go about your day.

Gathering the Ingredients

2 chicken breasts, finely diced
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp minced fresh ginger
1 bag coleslaw mix
4 green onions, thinly sliced
1 tbsp sesame oil (for slaw)
1 tbsp rice vinegar
1 tbsp soy sauce (for slaw)
1 tbsp honey
16 wonton wrappers
Sweet chili sauce, for serving
Chopped cilantro, for garnish
Sesame seeds, for garnish

Note: Use real butter if you can, it gives that Sunday flavor when you are greasing pans or brushing edges. If you like heat, keep a little chili crisp on the counter. If you want more herb, double the cilantro.

These items live in the pantry and the fridge in most kitchens. The hoisin gives the chicken its glossy, tangy-sweet coat. Sesame oil adds toasted warmth. Rice vinegar brings that bright, mouth-clearing note for the slaw. Wonton wrappers become tiny bowls when baked crisp in a muffin tin. Once you gather everything, the cooking moves like a steady conversation.

Step-by-Step Directions

1. Preheat oven to 375°F.
   Lightly spray the back of a muffin tin with cooking spray and drape wonton wrappers over inverted muffin cups.
   Press gently so the wrapper forms a small cup, and use a careful touch to keep seams sealed.
   Meanwhile, the oven warms and your kitchen fills with the faint scent of warm dough.
2. Bake for 5-7 minutes until crisp and golden.
   Watch the edges to catch the first hint of browning and pull them before they over-brown.
   Let them cool on a rack so air circulates and the shells stay crisp.
   Once cooled, they should snap cleanly when bent and hold their shape without bending.
3. Heat 1 tbsp sesame oil in a skillet over medium-high heat, add diced chicken, and cook until no longer pink.
   Stir often so the chicken browns evenly and stays juicy inside.
   Stir in hoisin sauce, soy sauce, garlic, and ginger, and cook until glazed.
   The sauce should thicken and cling to the chicken like a shiny coat, giving off a toasty, sweet aroma.
4. In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss gently until coated.
   Taste for balance; the slaw should be lively, not soggy, with a bright vinegar note.
   Adjust with a bit more honey or vinegar to match your memory of happy, crunchy slaw.
   From there, set the slaw to rest while the chicken cools slightly so the shells keep their crunch.
5. Fill wonton shells with chicken, top with slaw, sweet chili sauce, cilantro, and sesame seeds. Serve immediately.
   Arrange on a platter so people can reach across and take what they need.
   Drizzle sweet chili with a light hand for a glossy finish and a gentle heat.
   Serve while the shells remain crisp and the chicken is warm, and listen for the first satisfied bite.

These steps are meant to guide you in simple tasks that layer into something tender and bright. Timing cues matter: once the shells cool, keep them dry; once the chicken is glazed, do not overcook; afterward, assemble quickly so the contrast stays sharp.

Bringing Applebee’s Chicken Wonton Tacos to the Table

There is a small ceremony in setting down a platter of these tacos. Someone will reach first, and there will be a laugh when two hands go for the same shell. Place the platter at the center of the table and offer small bowls of extra sweet chili sauce, lime wedges, or more cilantro. Meanwhile, set out napkins and let conversation guide the pace. These tacos are hands-on, so expect crumbs and smiles.

Side dishes that pair well are simple and familiar. A bowl of warm rice or a pot of slow-cooked black beans keeps the meal grounded. A crisp cucumber salad cools the palate, while roasted sweet potatoes add a Southern comfort note. For drinks, a cold iced tea or a crisp lager complements the sweet-salty notes. The goal is ease: dishes that sip alongside, not shout over, the main plate.

Serve the tacos as a shared starter or as a full supper. If you have little ones, set aside a couple mild shells for them to dress simply. For grown folks, offer extra herbs and a drizzle of chili oil. When plates are quiet and hands are clean, someone will always say, “Save me one for tomorrow.” And I always do.

The Flavors Only Get Better Overnight

Leftovers are a quiet blessing. The chicken, tucked in the fridge, settles into its sauce and deepens. The flavors become more layered, more familiar. To store, place the chicken in an airtight container and the slaw in a separate container. Keep the baked wonton shells in a dry, sealed bag with a paper towel to keep moisture away. From there, everything keeps well: chicken for 3 to 4 days, slaw for 2 to 3 days if you like it crisp.

To reheat, the skillet is your friend. Warm the chicken gently over low heat with a splash of water or a touch more hoisin so it loosens. Meanwhile, refresh the shells in a 350°F oven for 3 to 5 minutes to revive their snap. Once cooled, fill again and enjoy. If you must use a microwave, warm the chicken in short bursts and assemble quickly so the shell stays as crisp as possible.

A slow cooker or crock pot adds another layer of comfort. For a day when you will be out and about, brown the chicken quickly, then place it in the crock pot with hoisin and a splash of soy and chicken stock. Cook on low for 3 to 4 hours until the chicken is tender and the sauce has thickened. From there, shred and serve inside the baked shells. The slow cooker method is forgiving and gives the chicken a depth that feels like it has rested a whole day.

Lila’s Little Lessons

1. Timing over numbers. Trust what you see and smell more than strict minutes. Chicken must reach no pink in the center, but it will tell you when it browns and when the sauce clings.
   Let the shells be golden, not burned. Once they smell toasty, they are ready.
2. Texture is everything. Keep slaw crisp by dressing it just before serving. If you dress it too soon, it will weep. Meanwhile, keep the slaw chilled; cold slaw on warm chicken is a lovely contrast.
3. Taste as you go. Add the soy or honey a teaspoon at a time. Small changes can swing the balance from too salty to just right. Use fresh ginger for brightness. Dried ginger will never give the same lift.
4. Tools that matter. A heavy skillet gives a better sear on the chicken than a thin pan. A muffin tin and a cooling rack will make perfect shells. Use tongs to move shells gently and a wooden spoon to stir the chicken.
5. Make room for improvisation. If you have cooked rotisserie chicken, use it. If you prefer a spicy slaw, toss in a pinch of red pepper flakes. The recipe is a map, not a mandate.

These little lessons are the kind you learn by making a recipe many times. They are not secret, but they are useful. They come from sitting with a pan and letting the dish tell you what it needs.

Family Twists on Applebee’s Chicken Wonton Tacos

We all adapt recipes the way moths mend holes in our favorite dresses. Here are a few ways families make these tacos their own.

• Southern honey-sriracha glaze. Mix hoisin with a little sriracha and honey for a tangier, spicier coat. It keeps the sweet and adds a warm kick that plays well with the slaw.
  This works if you love a little heat.
• Farmhouse slaw upgrade. Add thinly sliced granny smith apples or a handful of chopped pecans to the slaw for a Southern crunch. The apple brightens the mix, and the pecans give a nod to Sunday pies.
• Slow cooker comfort. Brown the chicken with a little sesame oil, then move it to the crock pot with hoisin, soy, garlic, ginger, and a half cup of chicken broth. Cook on low 3 to 4 hours. Shred, then reduce the sauce on the stove until glossy.
  This method is excellent when you want the depth of slow-cooked flavor.
• Herb-forward version. Swap chopped mint and basil for cilantro for a lighter, fresher note. From there, finish with a squeeze of lime. This is lovely in spring and summer.
• Southern barbecue twist. Blend in a spoonful of your favorite mild barbecue sauce with the hoisin for a smoky, tangy corner of the flavor map that still keeps the Asian-inspired base.

These small shifts keep the heart of the recipe but let your table tell its own story.

FAQs About Applebee’s Chicken Wonton Tacos

A Final Thought

There are recipes that teach technique and recipes that teach you how to welcome. Applebee’s Chicken Wonton Tacos do both in a small, bright package. They remind me that food is about more than sustenance. It is a way of saying you belong here, that there is bread or a shell or a warm plate waiting. They are simple enough for a weeknight, soulful enough for a gathering, and humble enough to be a regular comfort.

If you want to see the official menu inspiration and share what a restaurant version looks like, take a look at the dish as presented by Applebee’s for its balance of flavors and style. For another home-cooked perspective and a step-by-step look that inspired many home cooks, there is a warm, helpful write-up online that walks through a similar version with lovely photos.

Conclusion

If you would like to compare this homemade version with the original restaurant offering, you can view Applebee’s description of the dish at Applebee’s® Chicken Wonton Tacos – Dine-in, Takeout, or Delivery for details and menu context.

For a home cook’s take with notes and photos to guide you through a copycat approach, I recommend this friendly post that walks through the process step by step: Applebee’s Chicken Wonton Tacos – The Girl on Bloor.

From my kitchen to yours, may these little tacos bring a slow, steady comfort to your table and remind you that the best meals are the ones we share with people we love.

Applebee’s Chicken Wonton Tacos

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• Author: Lila Morrison
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A comforting dish with tender chicken glazed in hoisin sauce, bright slaw, and crisp wonton shells, perfect for sharing.

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Ingredients

Scale 1x2x3x

• 2 chicken breasts, finely diced
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp minced fresh ginger
• 1 bag coleslaw mix
• 4 green onions, thinly sliced
• 1 tbsp sesame oil (for slaw)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (for slaw)
• 1 tbsp honey
• 16 wonton wrappers
• Sweet chili sauce, for serving
• Chopped cilantro, for garnish
• Sesame seeds, for garnish

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Instructions

1. Preheat oven to 375°F.
2. Lightly spray the back of a muffin tin with cooking spray and drape wonton wrappers over inverted muffin cups.
3. Press gently so the wrapper forms a small cup, avoiding cracks.
4. Bake for 5-7 minutes until crisp and golden. Let cool on a rack.
5. Heat 1 tbsp sesame oil in a skillet over medium-high heat, add diced chicken, and cook until no longer pink.
6. Stir in hoisin sauce, soy sauce, garlic, and ginger, cooking until the chicken is glazed.
7. In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss until coated.
8. Fill wonton shells with chicken, top with slaw, sweet chili sauce, cilantro, and sesame seeds. Serve immediately.

Notes

For a spicier kick, add sriracha to the hoisin glaze. Adjust seasoning in the slaw as desired. Store leftovers separately to maintain crispness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 3 tacos
• Calories: 350
• Sugar: 8g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 60mg