Hoisin Glazed Chicken Wraps with Romaine Lettuce and Cucumber

By Ira,

This meal comes together very quickly and is very delicious. You can even prepare any leftover wraps, wrap them in cling wrap, and have them cold the next day for lunch.

Serves 4-6 – Adapted from Bon Appetit

  • 2 teaspoons oil such as canola
  • 1 pound boneless skinless chicken breasts, cut into 2-inch long strips
  • 6 garlic cloves minced
  • 2 bunches green onions, diced
  • 1/2 bunch fresh cilantro, minced
  • 2-4 tablespoons hoisin sauce
  • 6 flour tortillas
  • 2 bunches romaine lettuce
  • 1 large cucumber, or 2-3 small small ones, cut into 2-inch long strips

Note: some hoisin sauce brands are thicker and more concentrated than others. You can start by adding 2 tablepsoons hoisin sauce, taste it and then increase the amount accordingly.

Heat oil in a large non-stick skillet over medium heat, then add the chicken, and stir until almost cooked about 5-7 minutes.

Then add the green onions and stir-fry for 2 minutes.

Then add the cilantro and garlic and stir-fry for 1 more minute.

Add 2 tablespoons water and the hoisin sauce.

Stir for 1 more minute.

Warm the tortillas either in the microwave for a few seconds, or heat them on a dry skillet.

To assemble, place the romaine lettuce and cucumber (divided into 6) on each tortilla.

Then add the chicken, wrap and enjoy.

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3 thoughts on “Hoisin Glazed Chicken Wraps with Romaine Lettuce and Cucumber

  1. I’m thinking this will feed two of us — my husband and myself with one side. What kind of side. Or is this supposed to be an appetizer for 6 people? Advise, please. Thanks.

    • There is no side to this. It’s all (salad and main) supposed to go in the wrap. I used a lot of Romaine lettuce and cucumber in my wrap and topped it with the glazed chicken. It makes 4 wraps, and 6 if you use less filling in the wrap. Enjoy!

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