Applebee’s Oriental Chicken Wrap Recipe: Crispy Wonton-Wrapped Goodness

This recipe recreates the famous crispy chicken wrap with all the authentic flavors you love. The secret lies in the Perfectly seasoned chicken and the crunchy wonton wrapper that makes every bite satisfying.

I’ve tested this method repeatedly to ensure the crispy texture holds up, even after assembly. The chicken stays juicy inside while the wrapper turns golden and flaky, just like the original.

What sets this dish apart is the balance of savory, sweet, and tangy notes from the signature sauce. It’s a meal that feels indulgent but comes together with simple ingredients.

Serve warm for the best experience, with extra sauce for dipping. This version stays true to the restaurant classic while being easy to make at home.

Ingredients for Applebee’s Oriental Chicken Wrap

Simple ingredients recreate that iconic crispy wrap with authentic flavor in every bite.

The chicken is key here. Use fresh boneless, skinless breasts—thighs work too but breasts give that classic texture. Trader Joe’s or Costco have great pre-cut options to save time. For the wrappers, check the freezer aisle (most grocery stores carry them). Look for thin, square wonton skins—they crisp up perfectly and hold their shape when wrapped.

No rice vinegar? Apple cider vinegar at half the amount works in a pinch. Swap honey for agave or maple syrup if needed. The mayonnaise can be Greek yogurt for a lighter touch, but the flavor will be less rich. For extra crunch, add shredded carrots or red cabbage to the lettuce. The sesame oil is worth hunting down—Kadoya brand is a solid choice at most Asian markets.

Wrap components separately and assemble just before serving to keep everything crisp. The fried chicken stays good for 2-3 days in the fridge, but the wrappers are best fresh. Sauce keeps for 5 days—stir before using. Freeze uncooked chicken for up to 3 months.

Step-by-Step Instructions for Oriental Chicken Wraps

Master the technique for achieving crispy, golden wrappers that hold their shape beautifully.

Step 1: Prepare and Season the Chicken

Cut the boneless skinless chicken breasts into thin strips, about ¼-inch thick. This ensures even cooking and easy wrapping. Pat the strips dry with paper towels to remove excess moisture, which helps the cornstarch coating adhere better.

Season the chicken strips with the 0.5 tsp salt and 0.25 tsp black pepper, tossing gently to coat evenly. Then, place the 0.25 cup cornstarch in a shallow bowl and dredge each strip, pressing lightly to ensure full coverage. The cornstarch creates that signature crispy texture once fried.

Step 2: Fry the Chicken to Golden Perfection

Heat the 2 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer for accuracy—this temperature is critical for achieving crispy, not greasy, results.

Working in batches to avoid overcrowding, fry the chicken strips for 3-4 minutes until they are golden brown and cooked through. Turn occasionally for even browning. Transfer the cooked strips to a paper towel-lined plate to drain excess oil. Maintain the oil temperature between batches to ensure consistency.

Step 3: Whisk Together the Oriental Sauce

In a small bowl, combine the 0.25 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 0.25 cup mayonnaise, and 1 tsp sesame oil. Whisk until smooth and fully emulsified. The sauce should be glossy and slightly thick.

Add the 2 cloves garlic cloves (minced finely) and 1 tsp fresh ginger (grated) to the sauce, stirring to incorporate. Let the flavors meld for 5 minutes while you finish preparing the wraps. This step ensures the aromatic ingredients infuse the sauce properly.

Step 4: Assemble the Wraps with Romaine and Chicken

Lay out the 12 pieces wonton wrappers on a clean surface. Place a small handful of the 4 cups romaine lettuce (shredded) in the center of each wrapper, then top with 2-3 pieces of the fried chicken. Drizzle generously with the prepared sauce.

Fold the sides of each wrapper inward, then roll tightly from the bottom up, tucking in the sides as you go. The goal is a secure, compact wrap that won’t unravel. For added crispiness, you can quickly pan-fry the assembled wraps in a little oil for 1-2 minutes per side until golden.

Step 5: Garnish and Serve Immediately

Slice the 0.5 cup green onions thinly and sprinkle over the wraps just before serving. The green onions add a fresh, sharp contrast to the rich, savory flavors. Serve the wraps whole or halves for easier handling.

These wraps are best enjoyed fresh while the chicken is still crispy and the lettuce retains its crunch. If serving later, store the components separately and assemble just before eating to maintain texture.

Perfect Pairings for This Dish

Side Dish Ideas

Pair these wraps with crisp cucumber salad—toss 2 cups sliced cucumbers with 1 tbsp rice vinegar and ½ tsp sugar. The cool crunch balances the warmth of the wraps perfectly. 🥗

Dipping Sauces

Serve with extra oriental sauce on the side for dipping. For variety, add a spicy sriracha mayo—mix 2 tbsp mayo with 1 tsp sriracha. The heat complements the sweet-savory flavors beautifully.

Drink Pairings

An ice-cold Asian lager like Sapporo or Asahi cuts through the richness with its crisp, clean finish. For non-alcoholic options, jasmine iced tea with a squeeze of lemon refreshes the palate.

Extra Crunch

Add a side of wonton strips for dipping or topping. Simply cut extra wrappers into strips and fry at 375°F for 30-45 seconds until golden. These add texture and are great for scooping up leftover sauce.

Dessert Suggestions

Finish with fortune cookies or almond cookies for a full Asian-inspired meal. A small scoop of green tea ice cream also cleanses the palate nicely. Keep it light to end on a fresh note.

Frequently Asked Questions