Applebee’s Wonton Taco’s


  • 8 oz boneless skinless chicken breasts
  • 2 tablespoons stir fry sauce
  • 4 tablespoons asian sesame vinegarette dressing
  • 1 tablespoon olive oil
  • 4 tablespoons dole slaw mix (no dressing, pre-packaged, from the produce section)
  • 1 tablespoon coleslaw dressing
  • 1 tablespoon soy sauce
  • 1 tablespoon teriaki sauce
  • 2 wonton wrappers
  • 2 tablespoons green onion tops
  • 2 tablespoons cilantro


Make the Taco Shells

  1. Brush the wonton wrappers lightly with olive oil.
  2. Drape them over a wide edged baking to create a taco shape.
  3. Bake at 375 degrees for 5 minutes or until shells are golden brown.

Make the Chicken

  1. Dice the chicken into tiny little pieces.
  2. Toss the chicken with the stir fry sauce, 3 tablespoons of the asian dressing, soy sauce and teriyaki sauce.
  3. Heat a skillet or wok with enough olive oil to stir fry your chicken, try to keep it lean. Add pepper to taste.
  4. Fry until the meat is fully cooked.

Make the Asian Slaw

  1. Mix the remaining tablespoon of Asian dressing with the coleslaw dressing .
  2. Toss the mixture into the coleslaw mix and green onion tops.

Fill the Taco Shells

  1. Take the taco shaped wontons and fill them 1/4 the way up with cooked chicken.
  2. Add the slaw, then top with chopped cilantro and almonds.


Recipe copied from Applebee’s at home blog page.

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