Peking Chicken Wraps Recipes

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.

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

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!

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.