A golden, paper-thin wonton wrapper cradling tender, Asian-glazed chicken, crowned with a vibrant lime-kissed slaw. That’s what you get with these Chicken Wonton Tacos a recipe that transforms ordinary ingredients into something extraordinary.
I first tried these at Applebee’s years ago and immediately fell in love. The contrast between the shatteringly crispy shell and the juicy chicken was addictive.
This copycat recipe captures everything that makes the original special, then improves on it. Each taco features a crispy wonton shell – lighter and more delicate than traditional corn tortillas. Inside, you’ll find chicken breast marinated in a blend of soy sauce, hoisin sauce, and sweet chili that creates layers of sweet, savory, and tangy flavor.
The magic happens when you top everything with zesty coleslaw. This slaw bursts with lime juice, sesame oil, and fresh cilantro. It cuts through the richness of the fried wonton wrapper while adding a refreshing crunch.
What makes these tacos different from typical chicken tacos? Three things: the ultra-thin, extra-crispy shell; the Asian-inspired marinade that coats every piece of chicken; and the way each component stays distinct while working together perfectly.
They’re incredibly versatile too. Serve them as a show-stopping appetizer at your next gathering, or make a full batch for dinner. Kids love the handheld format, and adults appreciate the complex flavors. Either way, expect them to disappear fast.
The best part? You can have these on the table in 30 minutes. No complicated techniques. No hard-to-find ingredients. Just straightforward cooking that delivers restaurant-quality results every single time.
Key Benefits
Texture That Keeps You Coming Back
The crispy wonton shells deliver an unbeatable crunch. Unlike soft tortillas that can get soggy, these stay crispy longer. They’re lighter than fried corn shells but pack way more flavor. Each bite offers that satisfying snap. The thin wonton wrapper fries up into extra flaky shells that shatter perfectly when you bite down.
Flavor Balance Done Right
The chicken mixture brings savory depth from soy sauce and hoisin sauce, sweetness from sweet chili sauce, and brightness from lime juice. The slaw adds cool, tangy notes that prevent the dish from feeling heavy. Everything balances perfectly. You get that restaurant-quality complexity without any single flavor dominating.
Speed Meets Simplicity
Ready in 30 minutes from start to finish. The chicken marinates briefly while you prep other components. No lengthy cooking processes. No complicated steps. Just efficient, straightforward preparation that fits into busy weeknights. This makes them perfect when you want impressive food without the stress.
Customization Freedom
Want it spicier? Add more chili. Prefer it lighter? Bake the shells instead of frying. Need it faster? Use rotisserie chicken. The recipe adapts to your needs without losing its core appeal. This flexibility means you’ll make these again and again.
Ingredients
For the Marinated Chicken
- 1 lb chicken breast, cut into small dice
- 1 tbsp soy sauce (use low-sodium if watching salt intake)
- 1 tbsp hoisin sauce (adds sweetness and depth)
- 1 tsp sesame oil (toasted works best)
- 1 tsp sweet chili sauce (Thai-style recommended)
- 1 tbsp fresh lime juice (bottled works in a pinch)
- 1 tsp minced garlic (fresh is noticeably better)
- 1 tsp grated ginger (fresh makes a difference)
- 1 tbsp olive oil for cooking
For the Crispy Shells
- 12 wonton wrappers (square or round both work)
- Vegetable or canola oil for frying (enough for 1-inch depth)
For the Zesty Asian Slaw
- 1 cup shredded cabbage (green or purple)
- 1/2 cup shredded carrot (pre-shredded saves time)
- 1/4 cup red onion, sliced paper-thin
- 2 tbsp mayonnaise (regular or light)
- 1 tsp soy sauce
- 1 tsp sweet chili sauce
- 1 tsp fresh lime juice
- 1 tsp sesame oil
- 1 tbsp chopped cilantro (plus extra for topping)
- Salt and black pepper to taste
Optional Toppings (Highly Recommended)
- Sesame seeds (white or black)
- Green onions, thinly sliced
- Extra cilantro leaves
- Lime wedges for serving
- Additional sweet chili sauce for drizzling
Instructions
Step 1 – Create the Marinade and Prep the Chicken
Start by preparing your marinade. In a medium bowl, whisk together the soy sauce, hoisin sauce, sweet chili sauce, and sesame oil. Add the lime juice, minced garlic, and freshly grated ginger. Mix thoroughly until everything combines smoothly.
Dice your chicken breast into bite-sized pieces, about 1/2-inch cubes. Uniform sizing ensures even cooking. Add the chicken to the marinade and toss until every piece is coated. Cover and place in the refrigerator for at least 15 minutes. If you have time, 30 minutes is even better – the chicken absorbs more flavor.
Pro tip: While the chicken marinates, prep your other ingredients. This efficient workflow keeps everything moving smoothly. Chop your vegetables, measure out the slaw dressing ingredients, and set up your frying station.
Step 2 – Fry the Wonton Wrappers Into Taco Shells
This step transforms flat wonton wrappers into those signature crispy wonton shells. Heat about 1 inch of oil in a large skillet over medium-high heat. Test the oil by dropping in a small piece of wonton wrapper – it should sizzle immediately and turn golden in about 30 seconds.
Working one at a time, carefully place a wonton wrapper into the hot oil. Using metal tongs, immediately fold it into a taco shape. Hold the shape for just 3-4 seconds until it sets, then release. Let it fry for another 15-20 seconds, flipping once, until both sides turn golden brown.
The timing is crucial here. Too short, and they’ll be soft. Too long, and they’ll burn. Watch for that perfect golden color. You want them crispy but not dark brown.
Transfer each crispy wonton shell to a paper towel-lined plate. They’ll continue crisping as they cool. Don’t stack them while hot – they’ll steam and lose their crunch. Let them stand upright if possible.
Safety note: The hot oil can splatter, so keep your face back and work carefully. Have a splatter screen handy if you have one.
Step 3 – Cook the Chicken to Perfection
Heat 1 tablespoon of olive oil in a clean skillet over medium heat. Once the oil shimmers, add your marinated chicken mixture. Spread it in an even layer to ensure good contact with the pan.
Cook the chicken for 6-8 minutes, stirring occasionally. You want nice caramelization on the outside while keeping the inside juicy. The marinade will reduce and create a sticky glaze that coats the chicken beautifully. This glaze is what makes these tacos so addictive.
The chicken is done when it reaches 165°F internally and no pink remains. The pieces should look glossy from the glaze. If the pan gets too dry, add a splash of water to help create more sauce. The sauce should be thick enough to cling to the chicken.
Remove from heat and let it rest while you finish the slaw. This brief rest allows the juices to redistribute, keeping the chicken moist. Don’t skip this step – it makes a noticeable difference.
Step 4 – Make the Zesty Coleslaw
In a large mixing bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red onion. Toss these together with your hands or tongs to mix evenly. The vegetables should be well distributed.
In a separate small bowl, whisk together the mayo, soy sauce, sweet chili sauce, lime juice, and sesame oil. This dressing should be smooth and slightly thin – it’ll coat the vegetables better this way. The combination creates a perfect balance of creamy, tangy, and sweet.
Pour the dressing over the cabbage mixture. Add the chopped cilantro. Toss everything together until the vegetables are evenly coated. Taste and adjust with salt and pepper as needed.
The slaw should taste bright, tangy, and slightly sweet. If it seems dry, add a touch more mayo. If it needs more zing, squeeze in extra lime juice. The flavor should be bold enough to stand up to the rich chicken and crispy shell.
Let it sit for a few minutes if possible. This allows the flavors to meld and the vegetables to soften slightly while maintaining their crunch. The slaw actually improves as it sits.
Step 5 – Assemble Your Chicken Wonton Tacos
Now comes the fun part. Take a crispy wonton shell and spoon in 2-3 tablespoons of the cooked chicken. Don’t overfill – these are delicate and can crack under too much weight. About 2 spoonfuls is the sweet spot.
Top the chicken with a generous spoonful of the zesty slaw in a crispy formation. The contrast of hot chicken and cool slaw is one of the best parts of these tacos. The temperature difference enhances the eating experience.
Finish with your chosen topping: sprinkle sesame seeds for nuttiness and visual appeal, add green onions for sharpness, and pile on extra cilantro if you love it as much as I do. These final touches add layers of flavor and texture.
Arrange on a platter and serve immediately while the wonton shells are at peak crispiness. Set out lime wedges on the side – that extra squeeze of lime takes these from great to exceptional. The acidity brightens everything.
Pro Tips and Variations
Time-Saving Shortcuts
Use rotisserie chicken instead of cooking from scratch. Shred it, toss with the marinade, and heat in a skillet for 2-3 minutes. You’ll save time without sacrificing much flavor. This trick is perfect for meal prep when you’re in a rush. The chicken is already cooked, so you’re just warming it and coating it with flavor.
Buy pre-shredded coleslaw mix from the produce section. Mix it with your dressing and you’re done. The time savings is significant, especially when making large batches. Most stores carry both green and rainbow coleslaw mixes.
Healthier Alternatives
Skip frying entirely. Brush the wonton wrappers lightly with oil and bake at 375°F for 6-8 minutes. You’ll get crispy shells with far less oil. They won’t be quite as golden or crunchy. Place them over an inverted muffin tin to maintain the taco shape while baking.
Replace mayo with Greek yogurt in the slaw. You’ll get the creaminess with added protein and probiotics. The flavor shifts slightly tangy, which actually works beautifully with the other ingredients. Use full-fat Greek yogurt for the best texture.
Use ground chicken instead of diced chicken breast. It cooks faster and costs less. The texture changes it becomes more cohesive, but the flavor remains excellent. Ground chicken is also easier for kids to eat.
Storage and Make-Ahead Strategies
Prepare the chicken mixture up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently before assembling. The flavors actually deepen as the chicken sits in its marinade.
Make the slaw up to 1 day in advance. Keep it covered and cold. Give it a good stir before using, as liquid may settle at the bottom. Drain any excess liquid before assembling the tacos.
Don’t fry the wonton wrappers until right before serving. They lose their crispiness quickly when stored. If you must make them ahead, reheat in a 350°F oven for 2-3 minutes to restore some crunch. Even then, fresh is always better.
For meal prep, keep all components separate. Store the chicken, slaw, and shells in different containers. Assemble only what you’ll eat immediately.
Alternative Proteins
Try this same method with shrimp. Marinate for just 10 minutes, then cook for 2-3 minutes until pink. The quick cooking preserves tenderness. Shrimp tacos have a lighter, more delicate flavor.
Ground turkey work excellently too. Season generously since these proteins are milder than chicken. They absorb the marinade well and create a different but equally delicious taco.
For vegetarians, use crispy tofu cubes. Press the tofu well, marinate it the same way, then pan-fry until golden. The texture is surprisingly similar to chicken. Extra-firm tofu works best.
Serving Suggestions
Complete Meal Ideas
Serve these wonton tacos alongside Asian cucumber salad. The cool, crisp cucumbers contrast beautifully with the rich, crispy tacos. Dress the cucumbers with rice vinegar, sesame oil, and a pinch of sugar. This simple salad takes 5 minutes to make.
Add a bowl of edamame sprinkled with sea salt. The protein boost and simple preparation complement without competing for attention. Edamame is healthy, filling, and pairs perfectly with Asian flavors.
Miso soup makes an excellent starter. It’s light enough not to overshadow the tacos but warming and satisfying. The umami in miso enhances the savory notes in the chicken.
Dipping Sauces
While these tacos are complete on their own, extra sweet chili sauce for dipping is always welcome. The additional sweetness and heat let people customize their experience. Some guests prefer more sauce than others.
Mix mayo with sriracha for a spicy aioli. This creamy, fiery sauce adds richness and kick. Adjust the sriracha level to your heat preference. Start with 1 teaspoon per 1/4 cup mayo.
Hoisin sauce thinned with a bit of water works as a savory dip. It echoes the flavors in the marinade while providing something different to taste. This dip is especially good if you love that sweet-savory combination.
Soy sauce mixed with lime juice and sesame oil creates a simple but effective dipping sauce. Some people prefer this lighter option. The bright acidity cuts through the fried shell nicely.
Beverage Pairing
For non-alcoholic options, iced green tea or limeade complements the Asian flavors. Both have enough character to stand up to the bold tastes without overwhelming them. Fresh-brewed tea is always better than bottled. The bubbles cleanse your palate, and the ginger ties everything together beautifully.
Presentation Tips
Arrange the crispy wonton tacos standing upright in a row on a rectangular platter. This shows off their beautiful shape and makes them easy to grab.
Garnish the platter with lime wedges, cilantro sprigs, and scattered sesame seeds. These small touches make the dish look restaurant-quality. Visual appeal matters when serving guests.
If serving as an appetizer, consider making smaller portions using half-size wonton wrappers. Guests can eat more varieties and the bite-sized format feels more party-appropriate. Mini tacos are always a hit at parties.
Conclusion
These Chicken Wonton Tacos represent everything I love about fusion cooking. They take familiar concepts tacos, Asian marinades, coleslaw and combine them in an unexpected way that just works.
The crispy wonton shell provides textural excitement you don’t get from standard tortillas. It’s light, shatters pleasantly when you bite it, and doesn’t overwhelm the filling. The Asian-marinated chicken brings depth through its combination of soy sauce, hoisin sauce, and sweet chili. Each flavor remains distinct while contributing to a cohesive whole.
Then there’s the zesty slaw in a crispy wonton – that cool, tangy topping that makes these tacos feel refreshing rather than heavy. The cilantro, lime juice, and sesame oil create brightness that balances the fried shell perfectly.
I’ve made these chicken wonton tacos countless times now. Sometimes for weeknight dinners when I want something different. Other times as a great appetizer when hosting friends. They never fail to get enthusiastic reactions.
The recipe adapts easily to your needs. Short on time? Use rotisserie chicken. Want it healthier? Bake the shells. Need more heat? Add chili sauce. That flexibility means you’ll love this recipe for different occasions and preferences.
These tacos disappear fast. The combination of crunch, flavor, and handheld convenience makes them irresistible. I recommend making extra, you’ll want them. Double the recipe if serving more than four people.
Whether you’re a fan of Applebee’s chicken wonton tacos looking to recreate them at home, or someone who just enjoys new recipes with exciting textures and flavors, give these a try. They’re easier than they look and more delicious than you’d expect.
Save time, save money, and enjoy restaurant-quality tacos in your own kitchen. That’s what homemade coleslaw, marinated chicken, and crispy wonton shells can do when combined thoughtfully.
FAQs
Q1: Can I air fry the wonton wrappers instead of using hot oil?
Yes, absolutely. Brush each wonton wrapper lightly with oil on both sides. Drape them over the rack bars in your air fryer to create the taco shape. Air fry at 375°F for 4-5 minutes, checking frequently. They’ll turn golden and crispy without the extra oil. The texture differs slightly – not quite as shattery-crisp as fried, but still delicious and much lighter.
Q2: How should I store leftover chicken and toppings?
Store the chicken mixture and slaw separately in airtight containers. The chicken keeps for 3-4 days refrigerated. The slaw lasts about 2 days before the cabbage releases too much water. Never store assembled tacos – the shells get soggy within minutes. Fry the wontons fresh each time for the best texture. If you have leftover chicken, it reheats beautifully in a skillet or microwave.
Q3: Can I make the coleslaw in advance?
You can prep it up to 1 day ahead. Keep it refrigerated in a covered container. The flavors actually improve as they marinate together. Before serving, give it a good toss and taste it. You might want to add a small squeeze of lime juice to brighten it up again. If liquid has pooled at the bottom, drain it off or the tacos will get soggy.
Q4: Can I use ground chicken instead of diced chicken breast?
Ground chicken works perfectly. It cooks faster and absorbs the marinade more quickly. Just cook the chicken over medium heat, breaking it up with a wooden spoon, for about 5-6 minutes. The texture becomes more cohesive, similar to taco meat, rather than distinct chunks. Some people actually prefer this texture because it’s easier to eat and doesn’t fall out of the shell as easily.