Copycat Applebee’s Chicken Wonton Tacos

Prep time: 20 min Cook time: 15 min Servings: 4

Applebee’s Chicken Wonton Tacos are the kind of appetizer that makes you forget you ordered an entree. Crispy wonton shells hold chunks of sweet teriyaki chicken topped with a bright, crunchy Asian slaw. The combination of textures — shattering wonton, tender chicken, crisp cabbage — is what makes this dish addictive.

This recipe produces about 16 tacos, which is four per person as a starter or a solid light dinner for two. The components come together independently, so you can prep the slaw and cook the chicken while the oil heats for the wontons. Start to finish, you’re eating in under 40 minutes.

Chicken thighs are the move here. They have more fat and flavor than breast meat, which means they stay juicy after grilling and hold up to the sweet teriyaki marinade without drying out. The slight char from the grill pan caramelizes the sugars in the sauce and adds a smoky note that balances the sweetness.

Why Make It at Home?

An order of Chicken Wonton Tacos at Applebee’s costs $12.99 and gets you about 5-6 tacos. This recipe makes 16 tacos for roughly $10-12 total. Chicken thighs run $4-5 for a pound and a half, wonton wrappers are $2-3 for a pack of 40+, and the remaining ingredients are standard pantry items. That works out to under $4 per person, compared to $15+ with tax and tip at the restaurant.

You also get to load these up however you want. The restaurant version comes pre-assembled with a fixed amount of chicken and slaw. At home, you can pile on extra chicken or double the slaw.

What Makes Applebee’s Chicken Wonton Tacos So Good

The wonton shell is the foundation. It’s thinner and crispier than a corn tortilla, and it shatters when you bite into it rather than bending or tearing. Frying wonton wrappers takes under a minute each, and the trick is shaping them while the wrapper is still pliable. The wooden spoon method works perfectly — lay a spoon across the top of the pot and drape the wrapper over the handle so it forms a V shape as it fries. Pull it out when it turns golden and it holds its taco form.

The teriyaki chicken brings sweet, salty, and umami flavors all at once. Marinating for at least 30 minutes lets the sauce penetrate the meat, but the real flavor development happens during cooking. The sugars in the teriyaki caramelize on the hot grill surface, creating a sticky, dark glaze with complex flavor. Dicing the chicken after resting — rather than before cooking — preserves the juices inside each piece.

The Asian slaw is what ties everything together. The rice vinegar and sesame oil dressing is light enough to let the other flavors come through, while the sriracha adds just a whisper of heat. Fresh cilantro and green onions contribute aromatic freshness that lifts the whole dish. Without the slaw, these would be one-dimensional. With it, every bite has something different happening.

Tips & Variations

• Shape wontons with a muffin tin. For easier shaping, press wonton wrappers into a greased muffin tin and bake at 375°F for 8-10 minutes. They come out as cups rather than tacos, but they hold the filling better.

• Use store-bought teriyaki. A good bottle of teriyaki sauce (Soy Vay or Kikkoman) works perfectly and saves you the step of mixing your own.

• Add avocado. Thin slices of avocado or a drizzle of avocado crema adds richness that complements the teriyaki beautifully.

• Make it with shrimp. Replace the chicken with large shrimp — marinate the same way and grill for 2 minutes per side.

• Prep ahead strategically. Make the slaw and marinate the chicken the night before. The slaw actually improves after sitting overnight as the vinegar softens the cabbage slightly.

Storage & Reheating

The components store much better separately than assembled. Keep the cooked diced chicken in an airtight container in the fridge for up to 3 days. The slaw holds for 2 days, though it will soften. Wonton shells should be eaten the same day they’re fried — they go stale and lose their snap within hours.

To reheat, warm the chicken in a skillet over medium heat with a splash of teriyaki sauce to re-glaze it. Fry fresh wonton shells, which takes only a minute each. Assemble just before serving. This makes wonton tacos a solid meal-prep option if you treat the chicken and slaw as make-ahead components and fry the shells fresh each time.