Applebee's Wonton Tacos
2 wonton wrappers
Olive oil (for brushing wontons)
8 oz boneless skinless chicken breasts
2 tablespoons stir fry sauce
4 tablespoons asian sesame vinaigrette
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon olive oil (or as needed)
4 tablespoons Dole cole slaw mix
1 tablespoon coleslaw dressing
2 tablespoons green onion tops
2 tablespoons chopped fresh cilantro
2 tablespoons sliced almonds (for
Brush the wonton wrappers with olive oil very lightly. Drape over a wide edged baking pan or
taco rack to create a taco shaped wonton.
Bake at 375 degrees F for 5 minutes or until shells are golden brown. Take out and let sit in
position while fixing the rest.
Dice chicken into tiny pieces. Toss together chicken with stir fry sauce, 3 tablespoons of the
Asian dressing, soy sauce and teriyaki sauce. Heat a skillet or wok with enough olive oil to stir
fry your chicken, try to keep it lean. Add pepper to taste. Fry until cooked through.
Mix the remaining tablespoon of Asian dressing with the coleslaw dressing and toss into the
coleslaw mix and green onion tops.
Take the taco shaped wontons and fill them 1/4 way up with chicken, then with slaw, then with
chopped cilantro and top them with almonds.
Makes 1 Serving