July 13, 2022
Chick’n Wonton Tacos (Applebee’s Copycat)
These Chick’n Wonton Tacos are the perfect vegan copycat of the popular appetizer at Applebee’s! Crispy baked wontons are filled with juicy seasoned chick’n, topped with tangy slaw, and served with sweet chili sauce make for a fun and unique appetizer that is always a crowd pleaser!
chick’n wonton tacos
These Chick’n Wonton Tacos are part of my Veganized Restaurant Remake Series, where I take popular restaurant recipes and veganize them!
While I’ve never personally had the Chicken Wonton Tacos from Applebee’s, I got an unusually high amount of requests for this recipe from y’all on Instagram! And now that I’ve made them (several times at this point), I can see why they’re so popular! They’re fun, easy, and super flavorful!
Grab a drink and let’s make the best Applebee’s copycat vegan Chick’n Wonton Tacos!
what goes in Chick’n Wonton Tacos
I love this recipe because it contains so many ingredients that I almost always have in my pantry and fridge! Not to mention, it’s light and fresh – which is perfect for summer! Here’s what you need:
For the slaw:
- Vegan mayonnaise
- Rice vinegar: you can also sub for white wine vinegar, apple cider vinegar, or champagne vinegar!
- Toasted sesame oil
- Maple syrup
- Coleslaw mix
- Red onion
- Cilantro
- Green onion
For the tacos:
- Vegan-friendly wonton wrappers: I find the brand Nasoya is most commonly available. Also, check your local asian markets!
- Vegan chick’n strips: any brand will do! You can also use soy curls, but please keep in mind if doing so, cooking method and time will vary.
- Low-sodium soy sauce
- Sweet chili sauce
- Ginger
- Garlic
- Toasted sesame oil
- Red pepper flakes, optional
- Cilantro
- Lime wedges
how to make chick’n wonton tacos
Don’t be fooled by the presentation – these Chick’n Wonton Tacos are easy to prepare and come together quickly! Here’s how to make ’em:
1. Bake:
Preheat the oven to 375° F. Spray or brush the wonton wrappers with a bit of oil, then drape them over the side of a large baking dish and bake until the wontons turn golden-brown. Remove from the heat and set aside.
2. Mix:
Whisk together the mayonnaise, rice vinegar, sesame oil, and maple syrup in a large bowl. Add the coleslaw mix, red onion, cilantro, and green onion. Toss to combine until thoroughly coated in the sauce. Place the slaw in the refrigerator until ready to use.
3. Saute:
Heat some oil in sauté pan over medium heat. Add the chick’n pieces and season with soy sauce, sweet chili sauce, ginger, garlic, sesame oil and red pepper flakes (if using). Cook, breaking up the pieces with a wooden spoon and stirring often, until completely heated through.
4. Assemble:
- Fill each wonton with a couple spoonfuls of the chick’n, followed by some slaw. Garnish with cilantro and serve with fresh lime wedges and extra chili sauce on the side and enjoy!
more veganized restaurant remake recipes
- Panda Express Black Pepper Tofu
- TGI Friday’s Fried Green Beans
- CPK Chick’n Tequila Pasta
- Cheesecake Factory Chick’n Bellagio
- Olive Garden Lasagna Fritta
more crowd-pleasing appetizers
- Bang Bang Tofu Lettuce Wraps
- Lettuce Wrapped Summer Rolls
- Chick’n Dinner Cornbread Muffins
- Chick’n Caesar salad Wonton Cups
- Cheesy Vegan Loaded Potato Stacks
better than Applebees, but I’ll let you be the judge ????
I hope ya’ll love these Chick’n Wonton Tacos as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends! XO!
Chick'n Wonton Tacos (Applebee's Copycat)
Ingredients
Slaw:
- • 2 tablespoons vegan mayonnaise
- • 4 teaspoons rice vinegar
- • 1 tablespoon sesame oil
- • 2 teaspoons maple syrup
- • 2 cups coleslaw mix
- • ¼ cup thinly sliced red onion
- • ¼ cup chopped cilantro
- • ¼ cup thinly sliced green onion
- • Kosher salt to taste
- • Fresh cracked black pepper
Tacos:
- • 12-16 vegan-friendly crispy wonton shells
- • 2 teaspoons avocado oil
- • 8 ounces vegan chick’n strips
- • 2 tablespoons low-sodium soy sauce
- • 2 tablespoons sweet chili sauce plus more for serving
- • 1 tablespoon fresh minced ginger
- • 8 cloves fresh minced garlic
- • 2 teaspoons toasted sesame oil
- • ½ teaspoon red pepper flakes optional
- • Fresh chopped cilantro for garnish
- • Lime wedges for serving
Instructions
- Preheat the oven to 375° F. Spray or brush the wonton wrappers with a bit of oil, then drape them over the side of a large baking dish (you may need to use 2 baking dishes or work in batches). Bake until the wontons turn golden-brown, watching closely so they don’t burn, 6 to 8 minutes (I like to check mine about halfway through and reshape them while they’re still pliable so they’re easier to fill). Remove from the heat and set aside.
- For the slaw, whisk together the mayonnaise, rice vinegar, sesame oil, and maple syrup in a large bowl. Add the coleslaw mix, red onion, cilantro, and green onion. Toss to combine until thoroughly coated in the sauce. Place the slaw in the refrigerator until ready to use.
- To prepare the tacos, heat the oil in a large non-stick saute pan over medium heat. Once the oil is hot, add the chick’n pieces. Using a wooden spoon, break the chick’n into bit size pieces. Add the soy sauce, sweet chili sauce, ginger, garlic, sesame oil and red pepper flakes (if using), and continue to cook, stirring often, until the chick’n is completely heated through and starts to crisp around the edges, 5 to 8 minutes.
- Fill each wonton with a couple spoonfuls of the chick’n, followed by some slaw. Garnish with cilantro and serve with fresh lime wedges and extra chili sauce on the side and enjoy!
