Enough of Paris for now. Here’s a quick and delish dinner that I made a while back. Wraps are like my go-to option when I’ve run out of time or ideas for a quick meal. I’m thankful for ready, off-the-shelf sauces and packaged tortillas. They have been wonderful life-savers many, many times.
Hoisin sauce, is a common Chinese dipping sauce used mainly for spring rolls, peking duck pancakes and barbequed pork but its use has been extended to westernised stir-fries, roast marinades etc. The Vietnamese also like hoisin sauce in their bowl of phở. ‘Hoisin’ comes from the Cantonese word ‘seafood’ but there’s not even a sniff of seafood in the sauce. Made mostly out of sweet potato starch and soybeans, this thick syrupy sweet sauce is very versatile.
The more commonly seen store-bought hoisin wraps are usually filled with duck, spring onions, lettuce and cucumber. Very much like a poor cousin to the peking duck pancakes.
Well, I made an even poorer cousin to the duck wrap – a hoisin chicken wrap. Easily available chicken thigh fillets, marinated with hoisin sauce, soy, pepper and sesame oil (for at least 20 minutes, preferably overnight) and grilled in the oven till cooked through and has some caramelisation and colour. (About 30 minutes depending on how big your chicken fillets are)
Spread some hoisin sauce on a warmed tortilla and top with sliced up grilled chicken pieces and salad of your choice. You can basically add any ‘supplements’ to the wrap, in my case – I made a thin omelette and sliced it up. I also spread a little chinese style chilli oil on top of the hoisin sauce for that added depth of heat and flavour.
Wrap it, eat it. Yum.