Blackstone Chicken Wonton Tacos
Blackstone Chicken Wonton Tacos is a classic copycat recipe for Applebee's chicken wonton tacos made on the flat top griddle!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
- Taco holder
Ingredients
- 1 pound boneless, skinless chicken thighs diced into very small, bite size pieces
- 2 tablespoons soy sauce
- 5 cloves garlic minced
- kosher salt, pepper
- cooking oil of choice
- 16 wonton wrappers
- 1/2 cup sweet Thai chili sauce
- 1 (11-ounce) package Asian salad kit (minus the topping packet) you will only use half
- 1/2 cup chopped, fresh cilantro
- Optional: sesame seeds
- 1 lime cut into wedges
Instructions
- Put the diced chicken into a gallon size plastic bag with the soy sauce, garlic, kosher salt, and pepper. Massage the bag until combined and marinate 1 hour if possible.
- Preheat the griddle to medium. Add some cooking oil and just a few wontons. Flip them with tongs several times for just about 2 minutes or until golden brown, but still pliable. Remove and place directly into a taco holder with opposite corners pointing up, pressing down in the center so they take the shape of a taco shell. Leave them in the holder for a few seconds until cooled and crisp. Remove the wonton taco shells and repeat with remaining wonton wrappers.Note: Picture examples in post above. If griddle gets too hot simply lower the heat slightly.
- Add more oil to the griddle and the chicken. Cook about 5 minutes, mixing a few times with spatulas. Add the sweet Thai chili sauce and mix together during the last minute.
- Put half of the salad mix into a bowl along with half of the dressing packet and cilantro. Toss until combined and set aside.Note: I did this while the chicken was cooking.
- To assemble the tacos, spoon some chicken in first and top with the salad/ slaw and sesame seeds if desired. Serve with lime wedges to squeeze over top.Note: These are ideally served in the taco holders if you have enough to hold all of the wonton tacos.