Peking Chicken Wraps
Experience a burst of bold, Asian-inspired flavors with these irresistible Peking Chicken Wraps—a modern twist on a classic favorite! Tender strips of marinated chicken thighs are infused with the rich, savory essence of hoisin, soy sauce, garlic, and ginger, then caramelized to perfection in a hot skillet. Fresh, crunchy julienned cucumber, carrot, and scallions lend vibrant textures that beautifully complement the succulent chicken, all wrapped in soft flour tortillas or traditional Chinese-style pancakes. Ideal for a quick dinner or a crowd-pleasing appetizer, these wraps deliver restaurant-quality flavor in just 40 minutes. Perfect for fans of fusion cuisine, this recipe is a harmony of sweet, salty, and umami, ensuring every bite is as satisfying as the last!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 6 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Honey
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 Cucumber, julienned
- 1 Carrot, julienned
- 3 Scallions, sliced thinly
- 8 Flour tortillas or Chinese-style pancakes
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium-sized bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and minced ginger to create the marinade.
Cut the chicken thighs into thin strips, about 1/2-inch thick. Place the chicken into the marinade, ensuring all pieces are coated. Cover and let marinate for at least 15 minutes, or up to 1 hour in the refrigerator for a stronger flavor.
While the chicken marinates, prepare the vegetables: julienne the cucumber and carrot, and thinly slice the scallions. Set aside for assembly later.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it heat until shimmering.
Add the marinated chicken to the skillet, discarding any excess marinade. Season with salt and black pepper.
Cook the chicken for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized. Remove from heat and set aside.
Warm the tortillas or Chinese-style pancakes in a dry skillet or microwave until pliable.
To assemble the wraps, spread a small amount of hoisin sauce onto each tortilla or pancake. Layer with cooked chicken, cucumber, carrot, and scallions.
Fold or roll the wraps tightly. Serve immediately, and enjoy your Peking Chicken Wraps!
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 6806 mg | 296% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 47.7 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 598 mg | 46% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2454 mg | 52% | |
*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.
