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Applebee's Oriental Chicken Wrap recipe delivers that signature crispy wonton crust and sweet chili sauce magic right in your kitchen. The secret lies in properly heating the tortilla to achieve that perfect crispy texture while keeping the chicken tender and flavorful.
I've replicated this dish exactly as it comes from the restaurant—crispy edges, juicy chicken, and that addictive sweet chili sauce that ties everything together.
This recipe focuses on three key elements: perfectly seasoned and cooked chicken, a properly heated tortilla for that signature crispiness, and the sweet chili sauce that makes this wrap so irresistible.
The cabbage and carrots add fresh crunch, while the wonton strips provide that unmistakable texture that sets this wrap apart. The process is straightforward but requires attention to detail to achieve that restaurant-quality result.
What you'll end up with is a wrap that's crispy on the outside, tender on the inside, and bursting with flavor in every bite. The sweet chili sauce adds just the right amount of sweetness and tang, perfectly complementing the savory chicken and fresh vegetables.
Each component comes together to create a dish that's as satisfying as it is delicious.
The beauty of this recipe is its balance—crispy yet tender, sweet yet savory, fresh yet comforting. It's the kind of dish that's perfect for lunch, a quick dinner, or even a satisfying snack.
The technique is simple but requires precise timing to get that perfect crispy tortilla without compromising the juiciness of the chicken. Let's get started on making this restaurant favorite at home.
Ingredients for applebee's oriental chicken wrap
Four crispy wraps packed with juicy chicken, crunchy veggies, and that addictive sweet chili sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Flour Tortillas 🌯 | 4 whole | Flour tortillas, 10-inch size |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into thin strips |
| Wonton Strips 🍜 | 1 package | Frozen, thawed and drained |
| Shredded Green Cabbage 🥬 | 1 ½ cups | Thinly sliced, crisp |
| Shredded Carrots 🥕 | ½ cup | Finely shredded |
| Sweet Chili Sauce 🍶 | ½ cup | Store-bought or homemade |
| Mayonnaise 🥛 | 2 tbsp | For chicken marinade |
| Soy Sauce 🍶 | 2 tbsp | Low-sodium preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for marinade |
| Sesame Oil 🫒 | 1 tbsp | For extra flavor |
| Vegetable Oil 🫒 | 1 tbsp | For crisping tortillas |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Sesame Seeds 🌾 | 1 tbsp | For garnish (optional) |
The tortillas are non-negotiable for that crispy wonton texture. Mission brand flour tortillas are my go-to—they hold up perfectly when heated. Grab a pack of wonton strips from the frozen aisle—the ones in the square packages work best. For the chicken, boneless, skinless breasts cut into thin strips cook faster and stay juicier. The shredded cabbage and carrots should be fresh—no wilting or slimy texture. If you're making the sweet chili sauce from scratch, store-bought sauce from Trader Joe's is a solid shortcut that still delivers that signature tang.
No wonton strips? Crispy fried wonton wrappers from the Asian market work too—just fry them until golden. Short on cabbage? Coleslaw mix or pre-shredded bagged cabbage saves time. The chicken marinade is key—skip the mayo if you're vegan and use Greek yogurt instead. For extra crispiness, heat the tortillas in a dry skillet for 10 seconds per side before assembling. The sweet chili sauce can be thinned with a splash of water if it's too thick. Pro tip: Double the sauce—you'll want extra for dipping.
The wonton strips and tortillas crisp up best when used fresh, so keep them in the fridge until ready to assemble. Assemble the wraps just before serving—they soften fast once wrapped. Leftover chicken? Store in an airtight container for 3 days or freeze for 2 months. The tortillas can be wrapped in foil and reheated in a dry pan for 30 seconds per side. Sweet chili sauce keeps for 1 month refrigerated, so make extra—it's perfect on fries or spring rolls too.
Why You'll Love This Recipe
- I’ll be real: this is my go-to for packed lunches. The wraps hold up all day, and the flavors actually improve after sitting—no sad, soggy sandwiches here. Plus, it’s the one meal I can make ahead and still feel like I’m treating myself. Even my picky-eating coworker asks for seconds.
- No-Waste Pantry Staples: Honestly, I love that this recipe uses things I already have—no special shopping required. The wonton strips add that perfect crunch without needing to buy a whole bag of chips, and the shredded cabbage and carrots stay fresh for days. My grocery bill stays low, but the flavor? Chef’s kiss.
- One-Pan Magic: Between us, this is one of those rare recipes where cleanup is almost as easy as making it. Sear the chicken, toss the veggies with the sauce, and wrap—no extra bowls, no sticky mess. I swear, my kitchen counter looks better than it did before I started.
- Craving-Worthy Crunch: That combo of crispy wonton strips and tender chicken? It’s the kind of texture you can’t stop eating. The shredded cabbage adds a satisfying bite, and the sauce ties it all together like a hug from your favorite takeout spot. My kids fight over who gets the next bite.
Step-by-step instructions for crispy wonton chicken wraps
Here's how to recreate that iconic Applebee's crunch with homemade perfection.
Marinate and Cook the Chicken
In a medium bowl, combine the 1.5 lb boneless chicken breast (cut into thin strips), 2 tbsp mayonnaise, 2 tbsp soy sauce, 2 cloves minced garlic, 1 tbsp sesame oil, 0.5 tsp salt, and 0.25 tsp black pepper. Mix thoroughly until the chicken is fully coated. Let it marinate for at least 15 minutes—this ensures maximum flavor penetration.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (don't overcrowd) and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. The chicken should reach an internal temperature of 165°F. Remove from heat and set aside.
Prepare the Crispy Wonton Crust
In the same skillet (no need to clean it—the fond adds flavor), add the 1 package wonton strips and cook over medium heat for 3-4 minutes, stirring frequently, until they're golden brown and crispy. The wonton strips should puff slightly and develop a beautiful caramelized color. Remove them from the skillet and set aside.
Here's the thing—don't skip this step. The crispy wonton strips are what give these wraps that signature crunch. If they stick, press them down gently with a spatula to help them crisp evenly. You want them to look like they've been fried to perfection, not soggy or undercooked.
Assemble the Wraps with Fresh Vegetables
In a large bowl, combine the 1.5 cups shredded green cabbage, 0.5 cup shredded carrots, and 0.5 cup sweet chili sauce. Mix gently to distribute the sauce evenly. The cabbage should be crisp and the carrots finely shredded—this texture contrast is key to the wrap's appeal.
Warm the 4 whole large flour tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable. This makes them easier to work with and prevents tearing when you add the filling. Keep them covered with a clean kitchen towel to maintain warmth.
Layer and Finish with Crispy Toppings
Spread 1-2 tablespoons of the sweet chili sauce on each tortilla. Divide the crispy wonton strips evenly among the tortillas, then add a portion of the chicken mixture. Top with a generous spoonful of the cabbage-carrot mixture, spreading it toward the edges but leaving a ½-inch border to prevent spillage.
Fold the tortillas tightly in half, then fold the sides inward like you're making a burrito. The goal is to create a compact, handheld package. Sprinkle each wrap with 1 teaspoon of sesame seeds for that final restaurant-quality touch. Serve immediately while everything is still crispy and warm.
Pro Tips For Making Applebee'S Oriental Chicken Wrap
- CRISP THE WONTONS FIRST: I learned this the hard way—tossing those wonton strips raw into the wrap makes them soggy before you even take a bite. Fry them separately in a dry pan over medium heat for 2-3 minutes until golden and crisp. Then sprinkle them on top of the wrap just before serving so they stay crunchy.
- BRINE THE CHICKEN: Skipping this step means dry, stringy chicken that fights back when you try to shred it. Toss the chicken breasts in a bowl with 1/4 cup soy sauce, 1/4 cup water, and a pinch of sugar for 15 minutes before cooking. The acid tenderizes the meat and keeps it juicy when sliced thin.
- WRAP THEM HOT: Cold tortillas turn limp and sad when you try to fold them. Warm the tortillas in a dry skillet over medium heat for 20 seconds per side—just until pliable—or wrap them in a damp towel and microwave for 10 seconds. The difference in texture is night and day.
- SHRED THE CABBAGE DRY: Wet shredded cabbage leaks everywhere and makes the wrap soggy. Toss the green cabbage with a teaspoon of rice vinegar and a pinch of salt, then let it sit for 5 minutes before draining. This crisps it up and keeps the wrap from turning into a sad, mushy mess.
Essential equipment for perfect results
Skillet Essentials
You’ll need a large non-stick skillet (I recommend 10-12 inches) for both cooking the chicken and crisping the wonton strips. The non-stick coating prevents sticking and makes flipping easier—Mamodo 10-inch or Cuisinart MultiClad are my go-tos.
If you don’t have non-stick, a well-seasoned cast iron skillet works too, but you’ll need to oil it generously. 🔥
Tortilla Heater
A dry skillet is your best friend for warming tortillas—no oil needed. I heat mine over medium heat for 20-30 seconds per side until pliable. For extra crispiness, try a griddle or tortilla press (like the Oster Non-Stick Griddle) to get that restaurant-style crunch.
If you’re short on time, a microwave-safe plate (30 seconds) works in a pinch.
Wonton Crispy Maker
The wonton strips need a hot, dry skillet to crisp perfectly. Avoid overcrowding—they’ll steam instead of crisp. A wire cooling rack placed over a baking sheet helps drain excess oil for extra crunch.
For bulk cooking, a deep fryer (set to 350°F) gives that golden, fried texture, but skillets work just fine for smaller batches.
Sauce Prep Tools
If making sweet chili sauce from scratch, a small saucepan and whisk are essential. For store-bought, a small bowl and fork suffice. I like Trader Joe’s sweet chili sauce for convenience—it’s tangy and slightly sweet, just like Applebee’s. A measuring spoon set ensures precise sauce application on tortillas. 🍶
Assembly Gear
Keep your workspace tidy with a large cutting board for prepping veggies and a small bowl for mixing cabbage-carrot-sauce. A sharp chef’s knife (like Mercer Culinary Genesis) makes quick work of shredding.
For folding, a clean kitchen towel keeps tortillas warm and prevents sticking. Optional: sesame seeds in a small bowl for garnishing.
Cleanup Must-Haves
Wonton strips and chicken create a mess, so keep paper towels or a lint-free cloth nearby. A small bowl of warm water helps with sticky residue. I also keep a spray bottle with oil (like Mazola) handy to quickly clean the skillet between steps.
Pro tip: Soak the skillet in warm, soapy water immediately after cooking to prevent stuck-on bits. ✨
Nutrition facts
Frequently asked questions
Can I use a different type of tortilla for this wrap?
Flour tortillas are essential for that signature crispy texture, but if you're out of them, low-carb or corn tortillas can work in a pinch. However, they won't get as crispy, and the flavor won't be identical. For best results, stick with large flour tortillas—Mission brand is my top recommendation. If you're gluten-free, look for certified gluten-free flour tortillas, but test one first to ensure it holds up during assembly.
How do I make the sweet chili sauce from scratch?
Combine ½ cup ketchup, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp garlic powder, ½ tsp red pepper flakes, and ¼ cup water. Simmer for 5 minutes until slightly thickened, then cool before using. For extra tang, add a splash of lime juice. Store-bought sauce (like Trader Joe's) works perfectly too—just check for the right balance of sweet and spicy flavors.
Can I make these wraps ahead of time?
Assemble the wraps just before serving—they soften quickly once wrapped. However, you can prep components ahead: cook the chicken and wonton strips, mix the cabbage-carrot sauce, and store everything separately in airtight containers for up to 3 days. Reheat chicken and wonton strips in a skillet for 2-3 minutes before assembling. Tortillas should be warmed fresh to maintain crispiness.
What's the secret to getting the tortilla crispy like Applebee's?
Heat the tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable but still firm. The key is a hot, dry surface—no oil needed. For extra crunch, use a griddle or tortilla press to get that golden, crispy edge. Pressing the tortilla lightly with a spatula while heating helps too. Pro tip: Keep tortillas covered with a towel to maintain warmth while assembling.
Can I substitute chicken with another protein?
For best results, stick with chicken, but you can try lean ground turkey or shrimp in a pinch. Shrimp should be cooked just until pink (145°F internal temp) and drained well. Avoid pork or beef—they're too heavy and won't hold up in the wrap. If using shrimp, marinate them in the same sauce (without mayo) for 10 minutes before cooking. Tofu works for a vegetarian version, but it won't have the same texture.