This recipe turns simple shredded chicken and crunchy fried wonton wrappers into a handheld snack that is crisp, creamy, and quick to assemble. If you like the textural contrast of a crunchy shell with a saucy, savory filling, these Applebee’s Chicken Wonton Tacos are an easy way to replicate that restaurant favorite at home, and you can compare a different crispy take in this crispy chicken wonton tacos post for alternative methods.
Why cook this at home
These wonton tacos are a fast way to reuse leftover cooked chicken while offering a crunchy base that stores and reheats separately for best texture. They are wallet friendly because the main components are pantry staples, and each batch yields small, shareable bites that work well for snacking, an appetizer, or a simple weeknight plate. Making them at home also lets you control crispiness, seasoning, and how creamy the filling is by adjusting the ranch amount.
Preparing Applebee’s Chicken Wonton Tacos
- Heat the frying oil to the correct temperature for even crisping.
- Turn square wonton wrappers into triangular shells, then fry until they snap.
- Combine shredded cooked chicken with coleslaw mix, cheese, green onions, and ranch.
- Spoon the chicken mixture into cooled wonton shells carefully.
- Serve the filled tacos immediately to preserve crunch.
Gather these items
8 wonton wrappers, 1 lb chicken breast, cooked and shredded, 1 cup coleslaw mix, 1/2 cup shredded cheese (cheddar or Monterey Jack), 1/4 cup green onions, chopped, 1/4 cup ranch dressing, Salt and pepper to taste, Vegetable oil for frying. You can substitute rotisserie chicken for home-roasted chicken to save time, and use a mild cheddar or Monterey Jack depending on how creamy you want the filling.
Cooking method
- Preheat oil in a deep fryer or large pot to 350°F (175°C).
- Cut wonton wrappers into triangles and fry until crispy.
- In a bowl, mix the shredded chicken, coleslaw mix, cheese, green onions, ranch dressing, salt, and pepper. Make sure shredded chicken has reached 165°F if you are cooking it yourself before shredding.
- Spoon the chicken mixture into each wonton shell. Fill gently to avoid breaking the crisp shell.
- Serve immediately and enjoy!
What to serve it with
Serve these wonton tacos with crisp, neutral sides that do not compete with the taco texture, such as a simple cucumber salad dressed with lemon and a touch of salt. A wedge of lime on the plate brightens the ranch in the filling, and pickled red onions add a sharp contrast to the creamy chicken. For a heartier plate, place two or three tacos alongside a small scoop of steamed rice mixed with chopped cilantro, which keeps the meal balanced without overpowering the wontons.
Keeping leftovers fresh
Store any leftover filling in an airtight container in the refrigerator and use within three to four days. Keep fried wonton shells in a separate airtight container at room temperature for up to two days to preserve their crunch. Do not leave the prepared tacos at room temperature for more than two hours to avoid food safety issues. To freeze the filling, transfer it to a freezer-safe container and freeze for up to three months, thawing overnight in the refrigerator before reheating. Reheat chicken filling until it reaches at least 165°F before filling shells, and crisp shells in a 350°F oven for a few minutes if they have softened.
Tricks for success
- Fry wonton triangles in small batches to keep oil temperature steady and prevent soggy shells.
- Pat wonton wrappers dry on a paper towel after frying to remove excess oil, which helps the filling stay crisp.
- Toss warm shredded chicken with the ranch dressing so it absorbs flavor evenly, then cool slightly before stuffing.
- Chop the green onions finely and fold them in at the last moment to retain their fresh bite.
- Use a thin layer of filling in each shell to avoid splitting the wontons when biting.
Creative twists
Swap the coleslaw mix for finely shredded cabbage and carrot with a splash of rice vinegar for a tangier profile. Add a spoonful of sweet chili sauce to the chicken mixture if you want a sweet-heat contrast. For a tropical angle, combine the chicken with diced pineapple and a hint of soy, and read about pairing similar flavors in this pineapple chicken tacos recipe to see how pineapple changes the mix. If you prefer a lighter filling, replace half the ranch with plain Greek yogurt and increase the green onions.
Helpful answers
How long does it take to prep and assemble these wonton tacos?
Plan on about 15 minutes to fry the wonton shells and 10 minutes to mix the filling if your chicken is already cooked and shredded, so roughly 25 minutes total from start to finish.
Can I bake the wonton shells instead of frying them?
Yes, brush triangles lightly with oil and bake at 375°F until golden and crisp, watching closely so they do not burn, though frying yields a thinner, snappier shell.
Is this recipe suitable for meal prep?
Prepare the filling and store it refrigerated for up to four days, and store shells separately. Assemble just before serving to keep the shells crisp.
What can I use instead of ranch dressing?
You can replace ranch with an equal amount of a creamy dressing made from Greek yogurt plus a little dried dill and onion powder, keeping the texture similar while reducing calories.
Are these safe for children to eat?
Ensure the chicken has been cooked to 165°F before shredding, and keep an eye on crisp shells which can be sharp when broken; serving halves or smaller pieces can reduce choking risk for younger children.
These small tacos are easy to tailor and quick to test, so try one variation and adjust the amounts of ranch and green onions until the filling balances with the shell the way you like it. Share a photo of your plated batch if you tweak the recipe, and note which change worked best for your household.
PrintApplebee’s Chicken Wonton Tacos
Crispy wonton wrappers filled with a savory mixture of shredded chicken, coleslaw, and ranch for a perfect handheld snack.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 8 wonton wrappers
- 1 lb chicken breast, cooked and shredded
- 1 cup coleslaw mix
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup green onions, chopped
- 1/4 cup ranch dressing
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Heat the frying oil to 350°F (175°C) for even crisping.
- Cut square wonton wrappers into triangular shells.
- Fry the wonton wrappers until crispy and golden.
- Combine shredded chicken, coleslaw mix, cheese, green onions, ranch dressing, salt, and pepper in a bowl.
- Spoon the chicken mixture into the cooled wonton shells carefully.
- Serve the filled tacos immediately to preserve crunch.
Notes
Store leftover filling in an airtight container for up to four days; keep fried wonton shells separate for best texture.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
