Asian Chicken Wrap with Hoisin Sauce Recipe

Name: Asian Chicken Wrap with Hoisin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 1 tablespoon dry sherry; 1 teaspoon cornstarch; Two 6-ounce boneless and skinless chicken breasts, cut into long 1/2-inch-thick strips; 1 tablespoon vegetable oil; 1 tablespoon vegetable oil; 1 1/2 cups sliced button mushrooms; 2 scallions, white and green parts, chopped; 1 garlic clove, finely chopped; Half of a 1-pound bag (about 3 cups) coleslaw mix; 3 tablespoons reduced-sodium chicken broth or water; 1 tablespoon soy sauce; 2 teaspoons hoisin sauce; 4 flour tortillas, heated

Servings: persons

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon cornstarch
Two 6-ounce boneless and skinless chicken breasts, cut into long 1/2-inch-thick strips
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 1/2 cups sliced button mushrooms
2 scallions, white and green parts, chopped
1 garlic clove, finely chopped
Half of a 1-pound bag (about 3 cups) coleslaw mix
3 tablespoons reduced-sodium chicken broth or water
1 tablespoon soy sauce
2 teaspoons hoisin sauce
4 flour tortillas, heated

1
For the chicken, mix the soy sauce, sherry, and cornstarch in a small bowl.
2
Add the chicken strips and mix to thoroughly coat the chicken.
3
Heat the oil in a large skillet over high heat.
4
Add the chicken and cook, stirring almost constantly, until it turns white, about 3 1/2 minutes.
5
Transfer to a plate.
6
For the vegetables, heat the oil in the same skillet over high heat.
7
Add the mushrooms and cook, stirring often, until they give off their juices and begin to brown, about 3 minutes.
8
Stir in the scallions and garlic, and cook until the garlic is fragrant, about 30 seconds.
9
Stir in the coleslaw mix, broth, and soy sauce.
10
Add the chicken.
11
Cook, stirring often, until the coleslaw is wilted and heated through, about 3 minutes.
12
Stir in the hoisin sauce.
13
For each wrap, place one-fourth of the chicken mixture on a tortilla and roll up.
14
Serve hot.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons soy sauce, 1 tablespoon dry sherry, 1 teaspoon cornstarch, Two 6-ounce boneless and skinless chicken breasts, cut into long 1/2-inch-thick strips, and more.

Yes, Asian Chicken Wrap with Hoisin Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Chicken Wrap with Hoisin Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions