30-Minute Crunchy Asian Hoisin Chicken Wraps
These flavorful wraps combine tender chicken pieces coated in savory hoisin sauce with fresh vegetables and brown rice, all wrapped in soft tortillas. The combination of sautéed mushrooms, water chestnuts, and crisp cabbage creates varied textures, while crunchy Asian noodles add the perfect finishing touch. The chicken is seasoned with fresh ginger and garlic, then glazed with hoisin sauce and rice vinegar for authentic Asian flavors. Perfect for a quick weeknight dinner or casual lunch, these wraps are satisfying without being heavy and offer a nice balance of protein, vegetables, and whole grains.
Ingredients
- 2 cups cooked brown rice, warmed
- 2 boneless skinless chicken breasts, cut into small chunks
- 2 tablespoon sesame oil
- 2 cups cremini mushrooms, sliced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- ¼ cup hoisin sauce
- 2 teaspoon rice vinegar
- 2 ½ cups cabbage, shredded
- ¾ cup carrots, grated
- 1 cup water chestnuts, minced
- 4 scallions, chopped
- ½ cup crunchy Asian noodles
- 6 10-inch round tortillas, warmed
Instructions
- 1
Place a medium stainless steel skillet over medium heat
- 2
Add sesame oil and heat
- 3
Add ginger and garlic and cook until fragrant
- 4
Add chicken chunks and cook until nearly done
- 5
Add mushrooms and water chestnuts and cook stirring frequently
- 6
Add rice vinegar and hoisin sauce and stir to coat chicken
- 7
Test chicken to ensure it reaches proper internal temperature
- 8
Remove skillet from heat
- 9
Place tortilla flat and add rice in a strip below center leaving edge space
- 10
Add cabbage and carrots over rice
- 11
Top with chicken mixture spreading over rice
- 12
Garnish with crunchy Asian noodles
- 13
Fold bottom edge up and over filling
- 14
Fold opposite sides in over filling
- 15
Roll wrap from bottom
- 16
Turn wrap and cut on an angle with serrated knife
Tips
Use a stainless steel skillet rather than nonstick for better browning and flavor development when cooking the chicken.
Warm tortillas before assembling to make them more pliable and prevent cracking when rolling.
Cut wraps at a 45-degree angle with a serrated knife for cleaner cuts that won't compress the filling.
Good to Know
Store assembled wraps wrapped in foil in refrigerator for up to 2 days. Components can be stored separately for up to 3 days.
Cook chicken mixture up to 2 days ahead and reheat before assembling. Prepare vegetables up to 1 day ahead.
Serve immediately after assembly for best texture. Can be served at room temperature.
Common Mistakes
Don't overfill wraps or they will be difficult to roll and may tear
Ensure chicken reaches 165F internal temperature to avoid foodborne illness
Don't skip warming tortillas to prevent cracking during assembly
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these wraps ahead of time?
Yes, you can assemble wraps up to 4 hours ahead. Wrap individually in foil and refrigerate. The tortillas may absorb some moisture but will still taste good.
What can I substitute for hoisin sauce?
Teriyaki sauce, sweet and sour sauce, or a mixture of soy sauce with brown sugar and garlic powder work as substitutes, though the flavor will be different.
Can I freeze these wraps?
Freezing isn't recommended as the vegetables will become watery and the tortillas will get soggy when thawed. Fresh vegetables don't freeze well in this application.