Hoisin Sauced Chicken Wrap
Prep Time: 20 minutes
Cook Time: 30 minutes
Level of Difficulty: Medium
1/2 C. Hoisin Sauce
2 t. Grated fresh ginger
1/2 t. Chinese Five-Spice powder
1/8 t. Garlic chili paste, opt.
1 pound Chicken tenders
2 C. Shredded cabbage or broccoli slaw *
1 Small Carrot, shredded*
1/4 t. Kosher Salt, opt.
*Broccoli slaw/Cabbage slaw can be found in most stores in the Asian refrigerated produce section
Heat oven to 350 degrees. Mix ½ cup hoisin sauce with ginger, spices, and garlic chili paste in large bowl. Toss uncooked chicken in 1/4 C. of hoisin sauce mixture. Bake for 15 minutes or until chicken is cooked thoroughly, juices are clear and meat is no longer pink inside. Shred warm chicken and set aside.
Saute cabbage or broccoli slaw and carrots in olive oil. Add remaining hoisin sauce mixture, then add cooked chicken. Toss to coat.
Warm tortillas on stovetop or microwave. Spread small amount of hoisin sauce over tortilla (optional). Add chicken/slaw mixture in center of tortilla, roll up and serve!
Recipe developed by Chef Laura Valcour