Peking Chicken Wraps Recipes

PEKING CHICKEN OR PORK WRAP

Steps:

• Mix hoisin sauce, soy sauce, rice vinegar, honey, grated gingerroot, minced garlic and chili paste in a medium bowl.
• Reserve 1 cup hoisin sauce mixture; set aside.
• Cut chicken or pork into thin slices.
• Add chicken or pork to the remaining sauce mixture in bowl, and stir well.
• Cover and marinate in the refrigerator up to 8 hours and at least 2 hours, stirring occasionally.
• Remove chicken or pork from bowl; discard marinade.
• Coat a large nonstick skillet with some olive oil and place over medium heat until hot.
• Add half of the chicken or pork, being careful not to crowd pan so chicken or pork doesn't stew but actually sears and cook 5 minutes or until done.
• Remove chicken or pork from skillet, and set aside.
• Repeat with remaining chicken or pork (you may need to wash up your pan between searing).
• Warm tortillas according to package directions.
• Spread 2 tablespoons of reserved hoisin sauce mixture down the center of each tortilla.
• Arrange 1/8 of chicken or pork slices and 2 tablespoons green onion slices down the center of each tortilla.
• Roll up and enjoy!

PEKING CHICKEN WRAPS

Steps:

• Cook rice according to package directions; set aside.
• Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice.
• Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot.
• To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.

PEKING CHICKEN

Steps:

• Combine first 6 ingredients in a medium bowl; stir well.
• Reserve 1 cup hoisin sauce mixture; set aside.
• Cut chicken diagonally across the grain into thin slices.
• Add chicken to the remaining sauce mixture in bowl and stir well.
• Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
• Remove chicken from bowl; discard marinade.
• Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
• Add half of chicken; cook 5 minutes or until done.
• Remove chicken and set aside.
• Repeat procedure with remaining oil and chicken.
• Warm tortillas.
• Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
• Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.

PEKING CHICKEN WRAPS

Steps:

• Cook rice according to package directions; set aside.
• Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions and snowpeas; cook and stir 1 minute or until wilted. Stir green onions and snow peas into cooked rice.
• In medium bowl, stir together cabbage, carrot, rice vinegar and gingerroot.
• To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.

PEKING-STYLE CHICKEN WRAPS

Steps:

• Preheat broiler and lightly oil rack of a broiler pan.
• Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
• Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
• While chicken is broiling, put tortillas on bottom rack of oven to warm.
• Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
• Cut chicken crosswise into 1/4-inch-thick slices.
• To eat, wrap up chicken, plum sauce, and scallions in tortillas.