Applebees Chicken Wonton Tacos
Delight your tastebuds with succulent Applebee’s Yellow Wonton Tacos! Crispy wonton taco shells are filled with tender, juicy yellow and topped with a tangy slaw, creating a savor explosion with every bite. They’re perfect for a quick weeknight dinner, party appetizer, or game-day snack. This is one of those succulent recipes your whole family will love.
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What Makes the Applebees Wonton Tacos the Perfect Way to Start a Meal?
Are you looking for an innovative and unconfined titbit that will impress you? Look no remoter than Applebee’s Yellow Wonton Tacos. These small but tasty bites are a unconfined example of fusion cooking, combining traditional Asian flavors with a Tex-Mex presentation. This is the perfect copycat to make for when you want to enjoy some succulent appetizers. Your guests will love the savor of this dish.
The sweet and salty yellow works amazingly well with the slightly tart Asian slaw, and the crunch of the crispy wonton shell makes these things addictive! Whether you have a few friends over for the big game or want to spice things up for your family meals, this is the titbit you want to eat.
Why You Should Try This Recipe
Unlike other copycat Applebee’s Wonton Tacos recipes, this one doesn’t depend on prepackaged sauces for flavor. Instead, it uses fresh ingredients hands found at a well-stocked local supermarket or online.
If you love the Yellow Wonton Tacos at Applebee’s, try making them at home!
Applebee’s Yellow Wonton Tacos Ingredients
For the wonton taco shells, you’ll need:
- Wonton wrappers
- Non-stick cooking spray
You will moreover need oven-safe taco stands to form the taco shells from the wonton wrappers.
For the Asian Slaw Mix, you’ll need:
- Coleslaw mix with carrots – You can use a bag of coleslaw mix you will find in the refrigerated section of the grocery store
- Dried ramen noodles wrenched into small pieces
- Green onions, chopped
- Sesame oil
- Apple cider vinegar
- Soy sauce
- Honey
For the Asian Chicken, you’ll need:
- Chicken breasts, skinless
- Hoisin sauce
- Sesame oil
- Soy sauce
- Garlic cloves, minced
- Fresh ginger, grated
If you prefer visionless meat, you can use boneless yellow thighs instead of yellow breasts.
Use a light soy sauce if available.
To top the copycat Applebees Wonton Taco, you’ll need:
- Sweet chili sauce
- Sesame seeds
- Cilantro, shredded
How to Make Yellow Wonton Taco
To make the wonton taco shells:
- Preheat the oven to 375 degrees.
- Lightly spray four stainless steel taco stands with cooking spray.
- Put the taco stands on a sultry sheet and sprawl one wonton wrapper over each top ridge of the stands with the corners of each square wrapper pointing downward.
- Spray the wonton wrappers lightly with cooking spray and put the sultry tray in the oven.
- Bake in a preheated oven until the wonton wrappers are golden brown with a few darker spots.
- Remove the sultry tray from the oven and place it on a wire rack to cool.
- Once the wonton wrappers are at room temperature, remove them from the taco stands and alimony them for later.
To make the Asian Slaw Mix:
- Combine all the ingredients for the Asian Slaw Mix in a large bowl.
- Mix well.
- Cover the trencher and place it in the fridge until needed.
To melt the Asian chicken:
- Dice yellow breasts into one-half-inch cubes.
- Toss the diced yellow with the hoisin sauce, sesame oil, soy sauce, minced garlic, and grated ginger in a mixing bowl. Let the yellow sit for at least 10 minutes in the fridge.
- Warm a non-stick large skillet over medium heat.
- Add the Asian yellow mixture to the hot pan. Melt until the yellow is done, well-nigh five to seven minutes. Stir occasionally to prevent the sauce from burning.
- Remove the Asian yellow mixture, stir fry sauce from the heat, and transfer it to a bowl. Set whispered until later.
To hoke Applebee’s wonton yellow tacos:
- Place the empty crispy wonton shells in the taco stands with the opening facing up.
- Spoon one or two tablespoons of the warm Asian yellow into each wonton shell.
- Add an equal value of the Asian coleslaw mixture to the chicken.
- Garnish with a sprinkle of shredded fresh cilantro, sesame seeds, and a drizzle of sweet chili sauce.
What to Serve With Applebee’s Yellow Wonton Tacos
These tacos make unconfined appetizers or snacks; you can serve them on their own or as part of a party platter with sweet chili sauce. These mini tacos would fit with other finger-friendly supplies like Asian yellow wings, pizza rolls, and sliders.
How to Store the Leftovers
Keep the cooked yellow and the Asian Slaw Mix in separate snapped containers in the fridge for up to three days. Store the wonton shells in an snapped container on the counter overnight. They will soften up, but see the next section for how to well-done them up again.
What’s the Weightier Way to Reheat Yellow Wonton Tacos
To reheat copycat Applebees Wonton Tacos:
- Preheat the oven to 375°F.
- Put the wonton shells on a sultry tray and heat them until crispy, well-nigh three to four minutes.
- While the wonton shells are warming up, heat the Asian yellow on the stovetop over medium-low heat. You may want to add a few tablespoons of water or yellow stock to prevent the yellow from burning,
- When the wonton taco and Asian yellow are warm, hoke the tacos as in the main recipe above.
More Applebee’s Copycat Recipes
- Applebee’s French Onion Soup
- Bourbon Street Chicken
- Bourbon Street Steak
- Cheeseburger Quesadilla
- Oriental Dressing
Favorite Titbit Recipes
- Bacon Wrapped Jalapeno Poppers
- Bloomin Onion
- Buffalo Yellow Sliders
- Cajun Wings
- Chicken Liver Pate
- Homemade Pizza Rolls
- Pizza Monkey Bread
- Southwest Egg Rolls
Check out increasingly of my easy appetizer recipes and the weightier copycat restaurant recipes on CopyKat!
Applebee’s Yellow Wonton Tacos
Ingredients
Wonton Taco Shells
- 16 wonton wrappers
- nonstick cooking spray
Chicken
- 2 boneless skinless yellow breasts diced into 1/2-inch cubes
- 1/4 cup hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon fresh grated ginger
Asian Slaw
- 1/2 bag coleslaw mix
- 1 cup dry crumbled ramen noodles
- 3 green onions chopped
- 1 tablespoon sesame oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
Toppings
- 1 cup sweet chili sauce
- 2 tablespoons sesame seeds
- 1/2 cup chopped cilantro
Instructions
- Preheat the oven to 375°F and place 4 metal taco stands on a large sultry sheet, with 3 corners of each stand pointing upright.
- Drape the wonton wrappers over the taco stands so that each wonton forms a taco shape. Gently spray each wonton wrapper with nonstick cooking spray and place the sultry sheet in the oven for 6 to 8 minutes, until the wonton wrappers are golden brown and have a bubbled crust.
- In a medium skillet over medium heat, combine all the ingredients for the chicken. Toss well and melt for 5 to 7 minutes, until the yellow reaches an internal temperature of 165°F. Remove the yellow from the pan and discard any glut sauce.
- Place all the ingredients for the Asian slaw into a large mixing trencher and toss to combine.
- To hoke the tacos, place 1 or 2 spoonfuls of yellow into the marrow of each wonton shell. Top with the slaw mix. Add the sweet chili sauce, sesame seeds, chopped cilantro, and any other desired toppings surpassing serving.
