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

If you’re craving something fun, crunchy, and packed with bold flavors, you’re going to love this Chick’n Wonton Tacos (Applebee’s Copycat) Recipe. It’s like a party in every bite – crispy wonton shells loaded with savory, slightly spicy vegan chick’n and a refreshing, tangy slaw that just elevates the whole thing. I’ve found that this recipe works brilliantly for casual weeknight dinners or when you want to impress friends with a dish that’s both creative and approachable.

What really makes these Chick’n Wonton Tacos special is how they balance textures and flavors so effortlessly. The crispy wonton taco shell adds such a fun twist compared to your usual tortillas, and the vibrant slaw keeps it light and fresh. Trust me, once you try this Applebee’s copycat recipe, you’ll want to make it part of your regular rotation – it’s just that good and satisfying!

Ingredients You’ll Need

These ingredients blend beautifully to hit that perfect sweet, savory, and tangy note. When shopping, opt for fresh produce for the slaw and don’t skip on toasted sesame oil—it really amps up the flavor profile.

• Vegan mayonnaise: Adds creaminess to the slaw without overpowering it.
• Rice vinegar: Gives the slaw a gentle tang that’s so refreshing.
• Sesame oil: Toasted sesame oil packs in that nutty aroma key to the dish’s flavor.
• Maple syrup: Balances the vinegar with a touch of sweetness.
• Coleslaw mix: A crunchy base that keeps the slaw simple and colorful.
• Red onion: Adds a sharp bite and beautiful color contrast.
• Cilantro: Freshness that brightens every mouthful.
• Green onion: Mild onion flavor and crunch to round out the slaw.
• Kosher salt and black pepper: Basic seasonings that enhance all the other flavors.
• Vegan-friendly crispy wonton shells: The star of the show—make sure they’re fresh and crisp.
• Avocado oil: A clean, mild oil for sautéing without overpowering the chick’n.
• Vegan chick’n strips: Look for pieces that shred easily for that perfect taco filling texture.
• Low-sodium soy sauce: Adds umami without making it too salty.
• Sweet chili sauce: Gives a sweet heat reminiscent of Applebee’s original.
• Fresh minced ginger and garlic: Aromatics that bring depth and warmth.
• Red pepper flakes (optional): I like adding these for a bit of extra kick.
• Lime wedges: To squeeze over just before serving for that bright zing.

Variations

I love making this Chick’n Wonton Tacos (Applebee’s Copycat) Recipe my own by playing with the sauces and slaw ingredients. It’s super flexible, so feel free to mix things up based on what you have or your cravings that day.

• Swap the chick’n: I sometimes use crispy tofu cubes or tempeh instead—just adjust cooking time accordingly. It’s great if you want a different texture or to stretch the recipe.
• Spicy slaw: Add a touch of sriracha or chili garlic sauce to the slaw for an extra layer of heat.
• Gluten-free option: Try gluten-free wonton wrappers or use small corn tortillas for a similar hand-held experience.
• Herb changes: If you’re not a cilantro fan, fresh basil or mint can be refreshing swaps.
• Pickled veggies: Toss in quick-pickled carrots or cucumbers for added crunch and tanginess.

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

Step 1: Crisp up those wonton shells

Start by preheating your oven to 375° F. Take your vegan-friendly wonton wrappers and lightly brush or spray them with a bit of oil—this helps them turn golden and crispy. Then, carefully drape them over the edges of a large baking dish, doing this in batches if needed. Bake for 6 to 8 minutes, but keep a close eye on them! I like to check halfway through and gently reshape them while they’re still warm and pliable; this makes them easier to fill later. Once they’re beautifully golden, set them aside.

Step 2: Whip up the tangy slaw

While the wontons bake, combine your vegan mayonnaise, rice vinegar, sesame oil, and maple syrup in a large bowl. Whisk these together until smooth—this will be your flavorful dressing. Toss in the coleslaw mix, red onion, cilantro, and green onions until everything is well coated. I usually pop this in the fridge to chill until the rest of the taco components are ready. The flavors really meld together with a little rest time.

Step 3: Cook the chick’n filling

Heat the avocado oil over medium heat in a non-stick skillet. Once hot, toss in the vegan chick’n strips. Using a wooden spoon, break them into bite-sized pieces as they cook. Add soy sauce, sweet chili sauce, fresh minced ginger, garlic, toasted sesame oil, and red pepper flakes if you’re feeling adventurous. Stir often so the chick’n absorbs all those glorious flavors. Cook until heated through and you start seeing edges get nice and crisp—this usually takes about 5 to 8 minutes.

Step 4: Assemble and enjoy

Carefully spoon a couple of tablespoons of the chick’n filling into each crispy wonton shell, then top with a generous helping of your zesty slaw. Garnish with extra cilantro and don’t forget those lime wedges! A little squeeze of fresh lime juice right before eating brightens every bite. If you want, serve extra sweet chili sauce on the side for dipping or drizzling. Then dig in and savor!

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

Garnishes

I’m all about fresh cilantro and lime wedges when serving these tacos—they add that perfect fresh burst that cuts through the richness. Sometimes, I throw on a pinch of toasted sesame seeds for a little extra nuttiness and visual appeal. A drizzle of extra sweet chili sauce on top never disappoints, either!

Side Dishes

For sides, I love pairing these Chick’n Wonton Tacos with a simple cucumber salad or some steamed edamame. Crispy oven-baked fries or a fresh mango salsa also work beautifully if you want something a bit heartier. These all complement the flavors without competing.

Creative Ways to Present

For a fun gathering, I like to set up a taco bar with all the fillings and toppings laid out buffet-style. Let your guests build their own Chick’n Wonton Tacos (Applebee’s Copycat) Recipe – it’s interactive and always a hit. Another idea is serving the tacos on a colorful platter with edible flowers and lime slices for a festive look that’s quite Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chick’n filling and slaw separately in airtight containers in the fridge. This prevents the wonton shells from getting soggy. The filling keeps really well for 2-3 days, and the slaw actually tastes even better after sitting overnight.

Freezing

I’ve frozen the chick’n filling before, and it reheats great. Just thaw in the fridge overnight and gently reheat in a skillet. I don’t recommend freezing the slaw or wonton shells because the texture changes, but you can always make those fresh for best results.

Reheating

To bring leftovers back to life, I reheat the chick’n filling in a pan over medium heat until warmed through and a little crispy again. The slaw stays chilled. For the wontons, a quick 3-5 minute toast in a warm oven crisps them right back up.

FAQs

Final Thoughts

This Chick’n Wonton Tacos (Applebee’s Copycat) Recipe feels like a little culinary adventure and an instant crowd-pleaser whenever I make it. It’s fresh, crispy, and bursting with flavor, and I love how easy it is to customize. If you’re looking to shake up your taco game and enjoy a dish that’s both comforting and exciting, you absolutely have to try this one. Trust me—you’ll be coming back for seconds and maybe even thirds!

Print