These Chicken Wonton Tacos are a crispy, zesty, and savory fusion dish that brings the famous Applebee’s appetizer right to your home kitchen. Perfectly seasoned shredded chicken and fresh slaw are tucked into a golden-brown wonton shell for a snack that is as fun to eat as it is to make.
Table of Contents
Why You Will Love This Recipe
You will adore these Chicken Wonton Tacos because they offer a perfect balance of textures, combining a crunchy shell with a tender, flavorful filling. This recipe is incredibly versatile, allowing you to swap proteins or adjust the spice level to suit your family’s preferences. Plus, they make for an impressive social appetizer that feels like a gourmet restaurant meal without the high price tag.
Ingredients
- 1 chicken breast (cooked and shredded)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 cup chopped green onions
- 1/4 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup hoisin sauce
- 12 wonton wrappers
- Vegetable oil for frying
- Optional: cilantro, sriracha sauce, or sweet chili sauce for topping
Step-by-Step Instructions
- Cook and Shred the Chicken: In a large skillet over medium-low heat, cook the chicken breast until the internal temperature reaches 165°F. Once it has cooled enough to handle, shred the meat. If you are using a rotisserie chicken, you can skip the cooking and go straight to shredding.
- Sauté the Aromatics and Veggies: Return the shredded chicken to the skillet. Add the soy sauce, sesame oil, garlic, ginger, green onions, cabbage, and carrots. Stir the mixture and cook for 2 to 3 minutes until the vegetables have softened slightly.
- Add the Sauce: Pour the hoisin sauce over the chicken and vegetable mixture. Stir well to ensure everything is evenly coated, then remove the skillet from the heat.
- Assemble the Tacos: Place a spoonful of the chicken mixture into the center of each wonton wrapper. Fold the wrapper in half diagonally to create the classic taco shape.
- Fry the Wontons: Heat a few tablespoons of vegetable oil in a separate pan over medium-high heat. When the oil is shimmering, carefully place the filled wontons into the pan. Fry for 1 to 2 minutes per side until they are golden brown and crispy.
- Drain and Serve: Use a slotted spoon to move the Chicken Wonton Tacos to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crunchy.
Expert Tips / Pro Tips
To get the best results, always use fresh wonton wrappers; wrappers that have been in the freezer for a long time may not crisp up as well. If you want to save on calories, these can be made in the air fryer by spraying them with cooking oil and air frying at 375°F for about 2-3 minutes per side. For an extra layer of flavor, try using fresh, uncooked slaw on top of the cooked chicken to provide a cold, crunchy contrast to the warm filling.
If you don’t have chicken on hand, this recipe works beautifully with ground pork or small salad shrimp. For a vegetarian version, substitute the chicken with crumbled firm tofu or extra mushrooms. If you prefer a spicier kick, add a teaspoon of Sriracha or chili garlic sauce directly into the hoisin mixture. You can also experiment with different slaws, such as a spicy vinegar-based slaw instead of the traditional cabbage and carrot mix.
Serving Suggestions
These Chicken Wonton Tacos are best served as a party appetizer or a fun light lunch. Pair them with a side of edamame, potstickers, or a fresh Asian cucumber salad. For dipping, provide small bowls of Thai sweet chili sauce, extra hoisin, or a spicy mayo. They also look beautiful on a platter garnished with extra sesame seeds and fresh cilantro sprigs.
Storage: It is best to store the chicken filling and the wonton shells separately if possible. The filling will stay fresh in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cooked chicken mixture for up to 2 months. However, the fried wonton shells do not freeze well as they lose their crispness.
Reheating: To maintain the crunch, reheat assembled tacos in the oven or air fryer at 350°F for 3 to 5 minutes. Avoid the microwave, as it will make the wonton wrappers soft and chewy.
Nutrition Information
| Nutrient | Amount Per Serving (1 Taco) |
|---|---|
| Calories | 110 kcal |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 15mg |
| Sodium | 290mg |
| Total Carbohydrates | 12g |
| Protein | 7g |
Chicken Wonton Tacos
Ingredients
Equipment
Method
- Cook and Shred the Chicken: In a large skillet over medium-low heat, cook the chicken breast until the internal temperature reaches 165°F. Once it has cooled enough to handle, shred the meat (skip cooking if using rotisserie chicken).1 chicken breast
- Sauté the Aromatics and Veggies: Return the shredded chicken to the skillet and add the soy sauce, sesame oil, garlic, ginger, green onions, cabbage, and carrots. Stir the mixture and cook for 2 to 3 minutes until the vegetables have softened slightly.1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1/4 cup green onions, 1/4 cup shredded cabbage, 1/4 cup shredded carrots
- Add the Sauce: Pour the hoisin sauce over the chicken and vegetable mixture. Stir well to ensure everything is evenly coated, then remove the skillet from the heat.1/4 cup hoisin sauce
- Assemble the Tacos: Place a spoonful of the chicken mixture into the center of each wonton wrapper. Fold the wrapper in half diagonally to create the classic taco shape.12 wonton wrappers
- Fry the Wontons: Heat a few tablespoons of vegetable oil in a separate pan over medium-high heat. When the oil is shimmering, carefully place the filled wontons into the pan and fry for 1 to 2 minutes per side until golden brown and crispy.Vegetable oil
- Drain and Serve: Use a slotted spoon to move the Chicken Wonton Tacos to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crunchy.
Notes
FAQ
Can I use egg roll wrappers instead of wonton wrappers?
Yes, egg roll wrappers use the same type of dough. You will simply need to cut them into smaller squares to get the right size for these mini tacos.
Do I need to seal the edges of the wonton?
No, for this specific taco style, you do not need to seal the edges with water. Simply folding them and placing them in the oil is enough to hold the shape.
What is the best oil for frying wonton tacos?
Vegetable oil, canola oil, or peanut oil are all excellent choices because they have high smoke points and a neutral flavor that won’t distract from the filling.