Description
These Chick’n Wonton Tacos are a delicious Applebee’s copycat recipe featuring crispy vegan wonton shells filled with savory vegan chick’n strips and topped with a tangy, creamy slaw. This quick and flavorful dish combines oven-baked wontons with sautéed chick’n and a refreshing slaw, perfect for a satisfying vegan meal or appetizer.
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 and drape them over the sides of a large baking dish, using multiple dishes or working in batches if necessary. Bake for 6 to 8 minutes until they turn golden brown, checking halfway through to reshape 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, red onion, cilantro, and green onion, tossing to evenly coat everything with the dressing. Refrigerate the slaw until ready to serve.
- 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 soy sauce, sweet chili sauce, minced ginger, garlic, toasted sesame oil, and red pepper flakes if using. Continue cooking and stirring often until the chick’n is heated through and edges begin to crisp, about 5 to 8 minutes.
- Assemble the Tacos: Spoon a few generous portions of the chick’n mixture into each baked wonton shell, then top with some of the chilled slaw. Garnish with freshly chopped cilantro, serve with lime wedges and additional chili sauce on the side, and enjoy immediately.
Notes
- Watch the wonton shells closely while baking as they can burn quickly once golden brown.
- If you can’t find vegan chick’n strips, you can substitute with shredded oyster mushrooms or tofu for a similar texture.
- Adjust the amount of red pepper flakes based on your spice preference or omit for a milder flavor.
- For a gluten-free version, ensure you use gluten-free soy sauce and wonton wrappers.
- Prepare the slaw in advance to allow flavors to meld and save time during assembly.
Keywords: vegan chick'n tacos, Applebee's copycat, wonton tacos, vegan appetizers, plant-based tacos, crispy wontons, vegan slaw