Peking Chicken or Pork Wrap
Transform your weeknight dinner with these flavorful Peking Chicken or Pork Wraps, a quick and easy recipe inspired by classic Peking duck. Juicy strips of marinated chicken breast or pork tenderloin are stir-fried to perfection, then layered with fresh, crisp cucumbers, carrots, and spring onions in soft pancakes or tortillas. Each wrap is finished with a smear of sweet and savory hoisin sauce, delivering restaurant-quality taste in just 35 minutes. Perfect for busy weeknights or casual gatherings, this customizable dish impresses with its harmony of textures and bold Asian-inspired flavors. Try adding a sprinkle of fresh cilantro for an extra burst of freshness!
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Recipe Information
Ingredients
- 500 grams Chicken breast or pork tenderloin
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 4 tablespoons Hoisin sauce
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 4 Spring onions, thinly sliced
- 1 Cucumber, julienned
- 1 Carrot, julienned
- 8 Pancakes or flour tortillas
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional)
Instructions
Slice the chicken breast or pork tenderloin into thin strips and place them in a bowl.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and black pepper.
Pour the marinade over the chicken or pork strips and mix to coat evenly. Let it marinate for at least 10 minutes or up to 1 hour in the refrigerator.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Add the marinated chicken or pork to the skillet in a single layer, cooking for 6-7 minutes or until the meat is fully cooked and slightly caramelized. Stir occasionally for even cooking.
Once cooked, remove the chicken or pork from the skillet and place it on a plate.
Warm the pancakes or flour tortillas in a dry skillet or microwave until soft and pliable.
To assemble the wraps, spread 1/2 tablespoon of hoisin sauce on each pancake or tortilla.
Layer a portion of the cooked chicken or pork, followed by spring onions, cucumber, carrot, and a sprinkling of fresh cilantro if desired.
Fold the bottom of the pancake or tortilla up, then roll tightly into a wrap. Repeat with remaining ingredients.
Serve immediately and enjoy your Peking Chicken or Pork Wraps with extra hoisin sauce on the side if desired.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 22.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 343 mg | 26% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
