Description
Applebee’s Chicken Wonton Tacos combine crispy baked wonton shells filled with savory hoisin-glazed chicken and fresh Asian-inspired slaw, topped with sweet chili sauce, cilantro, and sesame seeds for an irresistible appetizer or light meal.
Ingredients
Scale
Chicken
- 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
Asian-inspired slaw
- 1 (397g) bag coleslaw
- 4 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp honey
For tacos and toppings
- 16 wonton wrappers
- Sweet chili sauce, to serve
- Chopped cilantro, to serve
- Sesame seeds, to serve
Instructions
- Prepare wonton shells: Preheat the oven to 375 F. Spray wonton wrappers with cooking spray or brush lightly with olive or canola oil, then drape them over the sides of a 9×13 baking dish. Bake for 8 minutes, watching carefully to prevent burning. Remove from oven and gently pull the wontons apart while still pliable to make filling easier. Return to the oven and bake another 8 minutes until crispy.
- Cook chicken: In a large bowl, combine the diced chicken with hoisin sauce, sesame oil, soy sauce, garlic, and ginger. Heat a large skillet over high heat and sauté the chicken mixture for 8 minutes, tossing frequently until thoroughly cooked.
- Prepare slaw: In a separate large bowl, mix the coleslaw, sliced green onions, rice vinegar, and honey until well combined.
- Assemble tacos: Spoon the cooked chicken mixture into the crispy wonton shells. Top with the Asian-inspired slaw, drizzle with sweet chili sauce, and sprinkle with chopped cilantro and sesame seeds. Serve immediately and enjoy.
Notes
- For a low-carb version, substitute wonton wrappers with lettuce wraps.
- Leftover chicken can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
