Hoisin Chicken Veggie Wraps
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 10 min
- Cost
- $21.00
- Nutrition
- 480 cal · 48g protein
- quick
- kid-favorite
- high-protein
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Hoisin Chicken Veggie Wraps is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $21 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- 12 count small flour tortillas
- ⅔ cup hoisin sauce
- 1 count English cucumber
- 1 count orange bell pepper
- 2 count romaine hearts
- 1 bunch green onions
- 2 count limes
- 2 tsp sesame seeds
- 1/4 tsp salt
- 1/4 tsp black pepper
Steps
- Pull the meat from the rotisserie chicken and shred it (about 4 cups). Cut the cucumber and bell pepper into thin matchsticks, slice the green onions, and shred the romaine.
- Warm the chicken in a large skillet over medium heat with half the hoisin sauce and the juice of 1 lime, stirring 3 to 4 minutes until glossy and hot (165°F).
- Toss the romaine, cucumber, bell pepper, and green onions with the juice of the second lime and a pinch of salt and pepper.
- Heat the tortillas in a dry skillet or microwave until soft and warm.
- Spread a little of the remaining hoisin on each tortilla, add the hoisin chicken, pile on the crunchy veggies, and sprinkle with sesame seeds. Fold and eat like tacos.
- Picky eater tip: serve the chicken, tortilla and cucumber plain and let them skip the hoisin and other veggies.
- Make ahead: shred the chicken and cut the veggies up to 2 days ahead and store them in separate containers in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 42 g
- Fiber
- 4 g
- Sugar
- 12 g
- Fat
- 14 g
- Saturated fat
- 3 g
- Sodium
- 760 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: nrd / Unsplash