Hoisin Chicken Wraps

By deedavis

This is a simple and fast weeknight meal. It is a full dinner wrapped in a tortilla. It looks kind of lonely on a plate all by itself, but all of the side dishes are just wrapped up in there with the chicken. And it is so filling that you really don’t need anything else. Without the gory details, I am a tired puppy this month (car wreck…not my fault…teenage driver…kaboom…OK…but yuck). I want easy, but I also want nutritious and good. I want it in 30 minutes and I want easy clean-up. This recipe fits the bill.

Ingredients

• 1-1/2 cups brown rice
• 2-1/3 cups boiling water
• 2 teaspoons butter (optional…I don’t use it)
• 1/2 teaspoon salt
• 1 pound of chicken tenders, cut into 1/2” inch chunks or 2 breast halves sliced and cut into chunks
• 1 Tablespoon grated fresh ginger
• 1 big clove of garlic, minced
• 1/4 cup Hoisin sauce
• 2 teaspoons rice vinegar
• shredded cabbage (about 1/4 head)
• grated carrots (2 large)
• scallions (4 or 5)
• broccoli (about 1 to 1/2 cups small florets)
• 4 large wrap size flour tortillas (I used a spinach and herb variety, thus the green)

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Prep your vegetables as follows. Shred the cabbage, slice the scallions, chop the celery, shred the carrots. Separate the broccoli into small florets and place them in a bowl. Cover them in boiling water and let it stand for about 5 minutes or until the broccoli is slightly softened. Drain the water. Put all of the vegetables together in a large bowl and season with 2 Tablespoons of rice vinegar, salt and pepper. Toss to combine. Taste it and make sure you have enough vinegar and spices to make it interesting.

To prepare the chicken, take about 10 to 12 chicken tenders or two chicken breasts sliced to about ½” thickness, and slice it into ½” to 1” chunks. Heat a regular skillet (not non-stick) over medium heat. Add the ginger and garlic and allow it to cook until fragrant, about 45 seconds. Add the chicken and cook it, stirring and turning until it is cooked through. Add ¼ cup Hoisin sauce and 2 teaspoons of rice vinegar and stir until all of the chicken is well coated. Remove the skillet from the heat. (Short-cuts to consider…rotisserie chicken, bagged shredded cabbage and carrots.)


To assemble the wraps, lay out a tortilla and top it with rice and then a scoop of chicken , and then a pile of the vegetables. Wrap up the tortilla like a burrito. Serve with soy sauce. Ta-daaaaaa!