Hoisin Chicken Wraps

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.



Hoisin Chicken Wraps

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

4 wraps

Hoisin Chicken Wraps


4 flour tortillas
4 small skinless, boneless chicken breast (or use leftover grilled chicken)
4 teaspoons sesame oil
4 teaspoons soy sauce
4 tablespoons hoisin sauce
a handful of mixed lettuce leaves
2 spring onions, finely chopped


  1. Preheat a grill pan. Brush each chicken breast with a teaspoon of sesame oil and soy sauce.
  2. Grill the chicken breasts on both sides until they have nice grill marks and are done (you may want to cut one in half to check). Slice in several pieces.
  3. Mix the sliced chicken breast with the hoisin sauce.
  4. Microwave the flour tortillas (or heat them in a hot pan) for a few seconds so they become softer. Add the lettuce leaves, hoisin chicken breast and spring onions. Roll up and serve straight away or wrap in foil for later use.

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