Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Prepare the chicken and slaw separately and bake the shells right before serving. The flavors settle overnight and sing in a way that feels comforting and familiar.

Can I use leftover chicken or rotisserie chicken?

Absolutely. When time is short, leftover chicken keeps the soul of the dish intact. Warm it gently with hoisin and a touch of sesame oil so it picks up the same glossy, savory-sweet finish.

Will the wonton shells stay crisp if I make everything early?

Wonton shells will lose crispness if filled too far in advance. Store them separately in an airtight container and refresh them in a warm oven before filling. From there, assemble quickly so the contrast between crisp and tender remains.

How can I make this vegetarian?

Use firm tofu or shredded king oyster mushrooms in place of chicken. Press and brown tofu well, then toss in the hoisin glaze so it clings like it would on meat. The slaw and seasonings remain the same, and the texture still has a satisfying bite.

Is this kid-friendly?

Yes. Leave out the sweet chili sauce for the kids or serve it on the side. Build a few plain shells with chicken and a small scoop of slaw, and let them add toppings if they want.

Applebee's Chicken Wonton Tacos

Description

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

Ingredients

Scale

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

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, avoiding cracks.
Bake for 5-7 minutes until crisp and golden. Let cool on a rack.
Heat 1 tbsp sesame oil in a skillet over medium-high heat, add diced chicken, and cook until no longer pink.
Stir in hoisin sauce, soy sauce, garlic, and ginger, cooking until the chicken is glazed.
In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss until coated.
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