Chick’n Wonton Tacos (Applebee’s Copycat) Recipe
These Chick’n Wonton Tacos are a delicious vegan copycat of Applebee’s favorite. Crispy vegan wonton shells are filled with flavorful, sautéed vegan chick’n strips coated in a savory-sweet sauce, topped with a refreshing sesame-maple slaw. Perfect for a quick and satisfying plant-based meal with a kick of fresh ginger and garlic.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
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 to taste
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
- Prepare the Wonton Shells: Preheat your oven to 375°F. Lightly spray or brush the vegan wonton wrappers with oil, then drape them over the sides of a large baking dish (use two dishes or bake in batches if needed). Bake for 6 to 8 minutes until golden-brown, checking halfway and reshaping while pliable to make filling easier. Remove and set aside.
- Make the Slaw: In a large bowl, whisk together vegan mayonnaise, rice vinegar, sesame oil, and maple syrup. Add coleslaw mix, thinly sliced red onion, chopped cilantro, and green onion. Toss everything until well coated with the dressing. Refrigerate the slaw until ready to use.
- Cook the Chick’n: Heat avocado oil in a large non-stick sauté pan over medium heat. Once hot, add vegan chick’n strips and use a wooden spoon to break them into bite-sized pieces. Add soy sauce, sweet chili sauce, minced ginger, garlic, toasted sesame oil, and red pepper flakes if using. Cook while stirring frequently until the chick’n is heated through and starts to crisp around the edges, about 5 to 8 minutes.
- Assemble the Tacos: Spoon a couple of spoonfuls of the sautéed chick’n into each crispy wonton shell. Top with the chilled slaw. Garnish with fresh chopped cilantro and serve with lime wedges and extra sweet chili sauce on the side. Enjoy your flavorful tacos!
Notes
- Keep a close eye on the wontons while baking to prevent burning.
- Reshape wonton shells halfway through baking for easier filling.
- Adjust red pepper flakes amount to control spice level or omit for mild flavor.
- Use vegan mayo to keep this recipe fully plant-based.
- Serve immediately after assembly to keep wontons crisp.
Keywords: Vegan tacos, chick'n tacos, Applebee's copycat, vegan wontons, plant-based tacos, vegan dinner, easy vegan recipe, crispy wonton tacos, tofu tacos, vegan Mexican-inspired