Hoisin Glazed Chicken Wraps Recipes

HOISIN-GLAZED CHICKEN WRAPS

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and sauté 2 minutes. Add green onions and sauté until chicken is cooked through, about 1 1/2 minutes longer. Stir in 2 tablespoons hoisin sauce. Remove from heat.
• Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.)
• Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.

HOISIN CHICKEN WRAPS

Steps:

• Thinly slice the chicken and place on a lightly oiled, foil lined tray.
• Grill for 3-4 minutes on each side under moderate heat until cooked through.
• Cut the celery, green onions and cucumber into 2 inch lengths, then cut them lengthways into fine shreds.
• Grate the carrot.
• Spread the hoisin sauce over the tortillas to within 1 inch of the edge.
• Arrange the chicken slices down the centre and sprinkle with the sesame seeds and prepared vegetables.
• Roll up tortillas and serve.

HOISIN CHICKEN LETTUCE WRAPS

Steps:

• Place chicken in single layer in large saucepan and add enough water to cover by 1/2-inch. Bring to a boil, reduce heat to simmer, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain and set aside to cool.
• Place slaw mix in large bowl.
• Add bean sprouts, scallion, peanuts, hoisin sauce, ginger and hot sauce.
• Chop cooled chicken or shred to make about 2 cups and add to slaw mixture. Toss to combine well.
• To serve, place lettuce leaves on platter or individual dishes and divide chicken mixture evenly among lettuce leaves, about 1/3 cup per leaf.
• Or, allow guests to make their own lettuce wraps!
• Fold sides over and roll up from stem end.
• 4 servings.