These wraps are my speedy weekday version of the traditional Chinese pancakes with Peking duck. While I love the original version, it’s not really practical for a weeknight dinner, because it requires more time and effort than most weekdays provide.
These wraps are a great solution: they combine the delicious sweet flavor of the hoisin sauce with the nuttiness of the sesame oil, the crunchy, fresh spring onions and grilled chicken. The wraps are made with ingredients you either already have or can easily buy in most supermarkets.
If you have some leftover grilled chicken, it’s really more a matter of assembling than truly cooking and because these wraps are also delicious eaten cold, they make a perfect quick summer meal.
You can wrap them in foil and take the wraps with you for picnics or in lunchboxes, or you can serve them hot with some extra hoisin sauce on the side.
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