The kitchen smells like toasted sesame and warm hoisin. I hear the quiet crackle of a skillet and the soft clink of a wooden spoon against a pan. Little hands tap the counter, excited to help, and the sound of laughter fills the room.
This Chicken Wonton Taco recipe brings those moments together. It is crunchy, sweet, and savory in every bite. It is a dinner that makes everyone gather close and enjoy simple, happy food.
Want another quick chicken idea for busy nights? I test these recipes often to make sure your family can re-create the same cozy dinner at home.
Why this works
These tacos are a perfect family dinner. The wonton shells bake quickly and hold together like little handheld bowls. The chicken cooks fast, so you do not spend hours in the kitchen.
The mix of hoisin, garlic, and ginger gives a deep flavor without complicated steps. Tossing a ready-made coleslaw mix with a light honey dressing saves time and adds fresh crunch.
If you love slow-cooker comfort for another night, try a slow-cooker family favorite that my kids ask for again and again.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
I keep this process simple so you can relax and involve the family. Bake the shells, cook the chicken, toss the slaw, and assemble. It is fast and forgiving.
Prep the chicken and the slaw at the same time. That way one person can watch the oven and another chops green onions. The whole meal comes together in under 30 minutes on a good day.
I tested a few ways to make the filling more moist. One tip I use is adding a spoonful of bone broth when the chicken is nearly done. If you want to learn how I make a gentle, flavor-packed stock at home, see my note on making bone broth.
Ingredients
- 2 chicken breasts, finely diced
- Lily’s tip: Use even small dice so the filling fits neatly into the wonton shell. Pound the breasts slightly for even cooking.
- 2 tbsp hoisin sauce
- Lily’s tip: Hoisin adds sweet umami. If you prefer less sweetness, use 1 tbsp and add a splash more soy sauce.
- 1 tbsp sesame oil
- Lily’s tip: Toasted sesame oil is strong. Use it for flavor, not for high-heat cooking.
- 1 tbsp soy sauce
- Lily’s tip: Low-sodium soy sauce works well for family meals to control salt.
- 2 cloves garlic, minced
- Lily’s tip: Fresh garlic tastes brighter than jarred. Mince finely to distribute flavor.
- 1 tsp minced fresh ginger
- Lily’s tip: Fresh ginger keeps the filling lively. Grate it with the small side of a box grater for ease.
- 1 bag coleslaw mix
- Lily’s tip: The mix saves time. If you prefer more color, add shredded carrot or a handful of cabbage you like.
- 4 green onions, thinly sliced
- Lily’s tip: Use both white and green parts. The white part adds bite, green adds a fresh finish.
- 1 tbsp sesame oil (for slaw)
- Lily’s tip: This ties the slaw to the chicken. Use the same toasted sesame oil for continuity.
- 1 tbsp rice vinegar
- Lily’s tip: Rice vinegar is mild and slightly sweet—perfect for slaws.
- 1 tbsp soy sauce (for slaw)
- Lily’s tip: Match slaw saltiness to the filling so it balances with the hoisin.
- 1 tbsp honey
- Lily’s tip: Honey smooths the dressing. If a family member avoids sugar, swap for a little apple juice.
- 16 wonton wrappers
- Lily’s tip: Fresh wonton wrappers work best. Keep them covered while you work so they do not dry out.
- Sweet chili sauce, for serving
- Lily’s tip: Sweet chili gives a nice sticky kick. Offer extra on the side for spice lovers.
- Chopped cilantro, for garnish
- Lily’s tip: Add cilantro at the end so it stays bright and not wilted.
- Sesame seeds, for garnish
- Lily’s tip: Toast sesame seeds lightly in a dry pan for extra aroma.
If you like, I also have a simple chicken salad recipe that pairs well for lunches using similar pantry staples: simple chicken salad.
Directions
- Preheat oven to 375°F. Lightly spray the back of a muffin tin with cooking spray.
- Encouragement: This step is quick and gets the hot air ready. A warm oven means crisp shells in minutes.
- Drape wonton wrappers over inverted muffin cups to form taco shells. Bake 5-7 minutes until crisp and golden.
- Encouragement: Watch them closely. The aroma of toasted wonton will tell you when they are perfect.
- Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3-4 minutes until no longer pink.
- Encouragement: Keep the pieces small and flip gently. Browned edges add flavor, so do not rush.
- Stir in hoisin sauce, soy sauce, garlic, and ginger. Cook another 2-3 minutes until chicken is glazed.
- Encouragement: The sauce will reduce slightly. Taste and adjust a drop at a time for salt or sweetness.
- In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until coated.
- Encouragement: Toss gently so the dressing coats every strand. This bright slaw balances the sticky chicken.
- Fill wonton shells with chicken. Top with slaw, sweet chili sauce, cilantro, and sesame seeds. Serve immediately for maximum crunch!
- Encouragement: Let everyone assemble their own. Kids love adding cilantro or extra chili sauce.
A few more friendly notes while you cook. If the chicken looks dry, stir in a tablespoon of chicken stock or warm water. If you are making this for a crowd, you can double the filling and bake shells in batches. For hands-on family time, let older kids fill the shells while you handle the oven.
If you want a heartier plating idea, try rolling a spoonful of filling in a warmed tortilla for a quick fusion option. For more slow-cooked comfort meals, I often pair this with an easy crockpot recipe we love: slow-cooker Mississippi chicken.
Serving
Serve these chicken wonton tacos family-style on a large platter. Stack the crispy shells, place the chicken in a warm bowl, and set the slaw, sweet chili sauce, cilantro, and sesame seeds in small dishes.
Invite everyone to build their own. This way picky eaters can skip the cilantro and kids can add more sauce. Place napkins and small plates nearby so little hands stay neat.
Tip: Serve with steamed rice or a simple cucumber salad to round out the meal. For a playful touch, set out chopsticks and let the kids try using them for the slaw.
Storage
Refrigerator
- Store the cooked chicken and slaw separately in airtight containers for up to 3 days.
- Keep wonton shells in a sealed container at room temperature only if they did not get moist. Once they touch moisture, they lose crispness.
Reheating
- Warm the chicken in a skillet over medium heat for 2-3 minutes until heated through.
- Re-crisp shells in a 350°F oven for 3-4 minutes. Assemble right before serving to keep the crunch.
Make-Ahead Tips
- You can cook the chicken and make the slaw a day ahead. Reheat or serve the slaw chilled.
- If you must store assembled tacos, know they will soften. I recommend assembling only at the table.
Kitchen Notes
- Use a silicone brush to coat wonton wrappers lightly with oil for extra golden color.
- Swap chicken for shrimp or shredded pork for variety.
- Measure sauces ahead in small bowls for a smooth, joyful cooking flow.
- If you do not have a muffin tin, bake wrappers on a rack over a baking sheet draped over upside-down oven-safe ramekins.
- Toast sesame seeds and keep them in a small jar for many uses.
Variations
- Picky Eaters: Leave out the cilantro and reduce garlic for sensitive palates. Serve sauces on the side.
- Vegetarian: Substitute diced tofu or shredded king oyster mushrooms for chicken. Sear until golden and toss with hoisin.
- Low-Carb: Omit wonton shells and serve filling over a bed of lettuce or thinly sliced cabbage.
- Spicy: Add sriracha to the hoisin glaze or offer sliced jalapeños for adults.
- Make-It-Gluten-Free: Use tamari instead of soy sauce and check hoisin for gluten-free labeling. Use gluten-free wonton wrappers if available.
FAQ
Can I use ground chicken instead of diced chicken?
Yes. Ground chicken works well and cooks quickly. Brown it fully, then stir in hoisin and other sauces. Encourage a gentle simmer so it absorbs the glaze.
How do I prevent wonton shells from getting soggy?
Bake them until fully golden and assemble just before serving. Keep slaw and sauce separate until the last moment for maximum crunch.
Can I make this ahead for a party?
Prepare the filling and slaw up to a day ahead. Store shells separately and reheat the filling right before guests arrive. Let guests assemble to keep the shells crisp.
Are these safe for kids?
Yes. This recipe uses mild flavors but you can adjust for less pepper or garlic. Cut the shells into smaller pieces for toddlers and supervise to avoid choking hazards.
What can I serve with these for a full meal?
Pair them with steamed rice, cucumber salad, or a light miso soup. For a family favorite weeknight rotation, rotate with easy salads and slow-cooker dinners.
FAQ Sources and Testing
As a food blogger and home cook, I test recipes multiple times with my family to ensure they are easy, safe, and kid-friendly. I document cooking times and texture tips so you can trust the results in your own kitchen.
Conclusion
Thanks for cooking with me. These Chicken Wonton Tacos are one of those recipes that fill the house with good smells and smiling faces. They are perfect for busy weeknights, quick weekend dinners, or casual get-togethers. I hope your family loves them as much as mine does.
If you want to compare this version to the restaurant original, read Applebee’s menu description for a sense of the classic flavors here: Applebee’s® Chicken Wonton Tacos – Dine-in, Takeout, or Delivery. For another fan-tested home copycat take, I found a helpful write-up that inspired some of my tweaks: Applebee’s Chicken Wonton Tacos – The Girl on Bloor.
Happy cooking from my kitchen to yours.
Chicken Wonton Tacos
Ingredients
For the chicken filling
- 2 pieces chicken breasts, finely diced Use even small dice for even cooking.
- 2 tbsp hoisin sauce If you prefer less sweetness, use 1 tbsp and add a splash more soy sauce.
- 1 tbsp sesame oil Toasted sesame oil is strong. Use for flavor, not for high-heat cooking.
- 1 tbsp soy sauce Low-sodium soy sauce works well for family meals.
- 2 cloves garlic, minced Fresh garlic tastes brighter than jarred.
- 1 tsp minced fresh ginger Fresh ginger keeps the filling lively.
- 16 pieces wonton wrappers Keep fresh wonton wrappers covered while working.
For the slaw
- 1 bag coleslaw mix The mix saves time. Add shredded carrot for more color.
- 4 pieces green onions, thinly sliced Use both white and green parts.
- 1 tbsp sesame oil Ties the slaw to the chicken.
- 1 tbsp rice vinegar Mild and slightly sweet—perfect for slaw.
- 1 tbsp soy sauce Match slaw saltiness to the filling.
- 1 tbsp honey Swap for a little apple juice if avoiding sugar.
For serving
- Sweet chili sauce, for serving Offer extra on the side for spice lovers.
- Chopped cilantro, for garnish Add at the end to keep bright.
- Sesame seeds, for garnish Toast lightly for extra aroma.
Instructions
Preparation
- Preheat oven to 375°F. Lightly spray the back of a muffin tin with cooking spray.
- Drape wonton wrappers over inverted muffin cups to form taco shells. Bake 5-7 minutes until crisp and golden.
- Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3-4 minutes until no longer pink.
- Stir in hoisin sauce, soy sauce, garlic, and ginger. Cook another 2-3 minutes until chicken is glazed.
- In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until coated.
Assembly
- Fill wonton shells with chicken. Top with slaw, sweet chili sauce, cilantro, and sesame seeds. Serve immediately for maximum crunch!