Hoisin Chicken Wraps Recipes

Steps:

• Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it's coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
• Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy while still warm.

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.

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.

Steps:

• In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

Steps:

• In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. , Preheat air fryer to 400°. Drain chicken, discarding marinade; pat dry with paper towels. Arrange chicken in a single layer in greased air fryer; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces., Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

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.